Scallion and Chive Bolani
VG
dinner

Scallion and Chive Bolani

Recipe by: Noreen Wasti

Brightland's Chef in Residence, Noreen Wasti, has shared a mouthwatering new recipe for Scallion and Chive Bolani. It highlights our RAPTURE balsamic vinegar and AWAKE olive oil, both found in our new gift sets, ideal for Mother's Day—The Bon Vivant Capsule and The Optimist's Capsule.

"Bolani is an Afghani stuffed flatbread — a simple unleavened dough is rolled out and stuffed with a variety of fillings such as spiced potato, leeks, scallions, or pumpkin. It is then shallow fried till golden, bubbly, and crisp — delicious and satisfying."

For the dough

Ingredients

Instructions

  • 1 Combine flour, salt, AWAKE olive oil, and 1/2 cup warm water in a large bowl.
  • 2 Use your hands to knead the dough until it forms a soft dough, adding more water by the tablespoon as needed.
  • 3 Drizzle the surface of the dough with a bit of AWAKE olive oil and cover with a damp towel. Let rest for 20 minutes and prepare the filling in the meantime.
""For this recipe I use spring chives (which I actually foraged from Prospect Park in Brooklyn!) and scallions. Adding a bit of RAPTURE vinegar to the filling adds tartness and acidity, think pickled onion vibes. The herbaceous and grassy AWAKE olive oil can be found in the dough, filling, and to fry. Enjoy with green chutney and yogurt." -Noreen Wasti

For the filling

Ingredients

Instructions

  • 1 Add the chives, scallions, RAPTURE vinegar, ALIVE olive oil, salt, and pepper to a bowl. Mix to combine.

For the bolani

Ingredients

Instructions

  • 1 On a floured surface, shape the dough into a disc and divide into 4 equal sized pieces.
  • 2 Form each piece of dough into a ball and cover with a damp towel while working.
  • 3 Use a rolling pin to roll out the dough into a circle — about 10 inches in diameter. Repeat for each ball.
  • 4 Place a 1/2 cup of the chive and scallion filling on the surface of half of the dough, spread evenly.
  • 5 Fold the other half over the filling to make a half moon and press the edges to seal. Repeat for remaining dough to make 4 bolani.
  • 6 Heat a large pan over medium heat with enough AWAKE olive oil to cover the surface of the pan.
  • 7 Once the oil is glistening, fry the bolani, one at a time, till golden brown and crisp on both sides — adding more oil as needed.
  • 8 Serve immediately with chutney and yogurt.