Gandana Boulanee — Print Recipe

Pan-fried flatbread generously stuffed with spiced wild leeks (gandana), Afghanistan's most traditional bolani filling. The pungent, garlicky leeks create an intensely flavorful filling inside crispy golden bread.

Ingredients

3 cups all-purpose flour
1 cup warm water
1 tsp salt
4 cups gandana (wild leeks) or regular leeks, finely chopped
1 tsp red pepper flakes
1/2 tsp ground coriander
1/4 cup fresh cilantro, chopped
Salt and pepper
Oil for frying

Instructions

1 Make dough by combining flour, salt, and warm water. Knead until smooth, about 8 minutes. Cover and rest 20 minutes.
2 Wash and finely chop the gandana or leeks. Squeeze out excess moisture in a kitchen towel. Mix with red pepper flakes, coriander, cilantro, salt, and pepper.
3 Divide dough into 6 portions. Roll each into a thin oval. Place filling on one half, fold over, and seal edges tightly by pressing with a fork.
4 Gently roll over each stuffed flatbread to flatten and ensure even filling distribution throughout.
5 Heat oil in a large skillet over medium heat. Fry each piece for 3-4 minutes per side until golden brown and crispy.
6 Serve hot with yogurt dip and a fresh salad of tomatoes, onions, and cilantro on the side.

Did You Know?

Gandana is a wild leek native to Afghanistan that grows prolifically in spring — its pungent, garlicky flavor is impossible to replicate with regular leeks.