Potato Bolani

Ingredients

• 220 g All Purpose Flour
• 2.75 tsp Kosher Salt
• 140 ml Water
• 2 pcs Potato
• 1 pcs Yellow Onion
• 8 tbsp Cilantro
• 1 tsp Coriander
• 1 tsp Black Pepper
• 3 tbsp Canola Oil
• 180 g Greek Yogurt
• 2 pcs Garlic
• 1 tsp Dried Mint
• 0.5 pcs Lemon

Method

1. In a large bowl, combine {all_purpose_flour} and {kosher_salt}, then add {water} and knead until a smooth, supple dough forms. Cover and let it rest so the gluten relaxes and the rounds roll thin without shrinking.
2. Put {potato} in a saucepan with salted water, bring to a boil over medium-high heat, and cook until tender enough to mash with no resistance. Drain well so the filling stays dry and the {bolani} crisp cleanly.
3. Mash the drained {potato} while warm, then fold in {yellow_onion}, {cilantro}, {coriander}, {black_pepper}, {canola_oil}, and {kosher_salt}. Mix until cohesive and well seasoned, with the onion evenly distributed for juiciness in the finished flatbread.
4. In a small bowl, stir {greek_yogurt} with {garlic}, {dried_mint}, {lemon}, and {kosher_salt} until smooth and bright. Let it sit briefly so the garlic perfumes the yogurt.
5. Divide the rested {all_purpose_flour} dough, roll each piece very thin on a lightly floured surface, spread the {potato} filling over one half, then fold and press the edges firmly closed to keep the layers neat and prevent leaks.
6. Heat a cast-iron skillet over medium heat with a thin film of {canola_oil}. Cook the filled rounds one at a time, turning as needed for deep golden blisters and a crisp surface, adding a little more {canola_oil} as needed and keeping the heat moderate so the dough cooks through before the outside darkens.
7. Cut the hot bolani into pieces and serve immediately with the {greek_yogurt} sauce spooned alongside for a cool, garlicky finish against the crisp bread.