Afghan Bolani Potato Flatbread with Mint Yogurt

Ingredients

• 4 large flour tortillas or 1 lb prepared dough
• 1 1/2 lb potatoes, peeled and cubed
• 6 scallions, thinly sliced
• 3 tbsp neutral oil, divided
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp chili flakes
• 1 cup plain yogurt
• 3 tbsp chopped mint
• 1/2 cucumber, grated and squeezed dry
• Salt and black pepper

Steps

1. Boil the potatoes in salted water for 15 to 18 minutes, until completely tender, then drain and let them steam-dry in the colander for 5 minutes.
2. Mash them dry, with no milk or butter. Bolani filling must be stiff; a creamy mash oozes out and tears the bread on the griddle.
3. Heat 1 tablespoon of the oil in a skillet and cook the onion with a pinch of salt for 6 minutes, then add the garlic, cumin, coriander, and chili flakes for 30 seconds.
4. Fold the onion mixture and the scallions into the mash with 1 teaspoon salt and plenty of black pepper, and let it cool.
5. Stir the yogurt with the mint, the squeezed cucumber, a pinch of salt, and pepper, and refrigerate.
6. Spread a quarter of the filling over one half of each tortilla in a thin, even layer, leaving a 1/2-inch border, then fold into a half-moon and press the edge firmly closed.
7. Heat a dry heavy skillet over medium heat and brush it lightly with the remaining oil. Cook each bolani for 3 to 4 minutes per side, pressing with a spatula, until blistered and deep golden in patches.
8. Cut into wedges and serve hot with the mint yogurt.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.