A bread pocket stuffed with savory and sweet, spice-infused filling, this twist on the traditional bolani features whole-wheat dough and added red pepper.
SERVINGS: 4
SERVING SIZE: 1 bolani (101 grams)
PREP TIME: 20 minutes, plus 30-minute rest time for dough
COOKING TIME: 12 minutes
Ingredients
- 1¼ cup whole-wheat flour, divided
- ½ teaspoon dry active yeast
- ½ teaspoon plus ⅛ teaspoon salt, divided
- 3 tablespoons (45 milliliters) olive oil, divided
- 1 teaspoon crushed coriander seed
- 1 teaspoon cumin
- 1 teaspoon turmeric
- ⅛ teaspoon red pepper flakes
- ¾ cup leeks, thinly sliced
- ½ cup red pepper, minced
Instructions
- In a mixing bowl, stir together 1 cup flour, yeast and ½ teaspoon salt.
- Add ½ cup water and mix until you form a ball (sprinkle with flour if sticky or water if too dry).
- Sprinkle remaining flour onto a clean flat surface, then knead dough 2 minutes until smooth (use more flour to reduce stickiness).
- Form dough into ball and allow to rest for 30 minutes.
- In a 10-inch skillet, heat 1 tablespoon oil over medium heat.
- Add coriander, cumin, turmeric, remaining salt and red pepper flakes and stir. Cook 2 minutes, then stir in leeks and red pepper. Cover with lid. Reduce heat to low and cook 6 minutes.
- Transfer to bowl and wipe pan clean with paper towel.
- Divide dough into 4 equal pieces. Shape each piece into a ball, then flatten with palm to make a circle.
- Lightly flour each side and use a rolling pin to press into 6-inch round disc with ⅛-inch thickness.
- Spread ¼ of the leek-pepper mixture onto half of a circle and fold the unfilled half over to form a semicircle. Press dough together with fork tines to seal. Repeat with remaining dough.
- In the same skillet, heat 1 tablespoon oil over medium-high heat until hot. Place 2 bolani in skillet and cook 2 minutes on each side, or until golden brown. Gently poke any air pockets with fork tine.
- Place bolani on paper towel and repeat with remaining bolani and oil.
NUTRITION PER SERVING: 276 calories, 12g total fat, 2g saturated fat, 0mg cholesterol, 295mg sodium, 38g carbohydrate, 6g fiber, 1g sugar, 7g protein, N/A potassium, N/A phosphorus
Michele Redmond, MS, RDN, FAND is a French-trained chef and “Food Enjoyment Activist” who specializes in flavor development, food culture diversity and culinary nutrition through online classes, training events and consulting. She directs TheTasteWorkshop.com in Scottsdale, AZ. Follow her on Instagram, Facebook, Twitter and LinkedIn.