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Leek breads §


Are you looking for a warm sweet and comforting snack that will last you for a week of lunches? Then maybe these Bolani are the perfect solution! Hailing from Afghanistan, this recipe uses leeks as the filling but feel free to customise your filling for more delicious options.


Prep time: 1 hour

Cooking time: 20 minutes

Makes: 12-15


Ingredients bread:

3 cups plain flour

1/2 tsp salt

1/2tbsp oil

1 1/2 cups warm water


Ingredients Filling:

3 leeks

Bunch of coriander

1/2 tbsp salt

1/2tbsp pepper

1/2tsp chilli flakes

4tbsp oil


1. Dough for broke


Mix together your 3 cups plain flour, 1/2 tsp salt, 1/2tbsp oil in a bowl and slowly add in 1 1/2 cups warm water until you have a nice smooth dough, you may not need all of it and there's nothing worse than an already saturated dough flood so go slowly... You'll need to knead it until it comes together into a smooth dough, then let it rest for 20 minutes



2. Oh no! We've sprung a leek!


While the dough it doing its time, get to work on cutting up the leeks. Don't accidentally buy double the amount of leeks, 3 will be plenty and then you won't have to have leek and potato soup the whole week... Finely chop the 3 leeks and bunch of coriander (you can use your fancy blender if you've got one and want the filling really fine) and give it a wash in a colander. Yes, you will be finding pieces of leek for weeks afterwards...



Next, add some flavour in the form of 1/2 tbsp salt,1/2tbsp pepper and 1/2tsp chilli flakes and toss through the leeks. Don't toss it too much, as easy as it is to mistake for biodegradable confetti -trust us you will regret it.




Your dough should now be well rested and ready for a day of hard work. Divide it up into 12 equal pieces and roll out one at a time very thinly. As a unit of measure we would say as thin as Lady Cassandra O'Brien. Cover half of this circle with the leek mixture.



Next fold that parcel up pressing tightly round the edges and press it together. Wow! Father Christmas would be pleased with you - maybe you can get a job in the wrapping division this year, save some photos for your portfolio. Meanwhile, heat up a pan on a medium heat with no oil - just dry - and place your newly created bolani in.


Take a peek underneath using a flipper to see if it's brown. If that is the case then flip it over and brush the top with some of the oil by channeling your inner Picasso. Repeat on the other side when it is also brown, flipping back and forth until they are nice and brown. Repeat with the rest of the bolani.



Dink, sink and be careful not to burn your mouth!




Food for Thought

Lizzy says: "This was a strange bread, a lot like a gozlemi, but not quite as good. It was a lot of work to cook the leeks and make the dough and the result wasn't as flavourful as I would like, and the filling not stodgey enough. I would be interested to try the pumpkin version as well to compare, but I wouldn't rush back to make these ones again. 6/10"




Kate says: "These breads were delicious, and deliciously easy. Plus making them meant I had lunch for a week! They are crispy and soft at the same time, and the leek feeling is deceivingly good considering it has minimal flavourings (watch out for bad breath from the leeks though!) Next time I would like to try different flavours that are also popular, like pumpkin, meat or lentils. 8/10"



7/10 Gasps


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