serves
6
prep
10 minutes
cook
15 minutes
difficulty
Mid
serves
6
people
preparation
10
minutes
cooking
15
minutes
difficulty
Mid
level
Stream free On Demand
Garden Grills
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 3¼ cups plain flour, plus extra for rolling
- 1½ tsp dry yeast
- 2 tsp salt
- 1½ cups lukewarm water
- 1 tbsp sunflower oil, plus extra for grilling
Filling
- 2 cups finely chopped garlic chives
- 1 cup coriander leaves and stalks, finely chopped
- ½ cup (50 g) thinly sliced spring onion
- 1 small brown onion, finely chopped
- ½ tsp chilli flakes
- 2 tsp salt
- 1 tsp coriander seeds, ground
- 1 tsp black pepper, ground
- 1 tbsp sunflower oil
Resting time: 55 minutes
Instructions
- In a large bowl, combine the flour, yeast and salt. Make a well in the centre, then gradually add just enough water to moisten the dry ingredients, mixing in a circular motion. Add the oil. Continue to add water (you may not need it all) until a firm dough forms. Knead for 5 minutes. You may need to adjust water or flour quantities to achieve the correct dough texture.
- Once kneaded, place the dough ball in a bowl, cover and allow to rest for 1 hour, or until doubled in size.
- While it's resting, prepare the filling. In a large bowl, combine the filling ingredients and mix well to combine. Set aside until the Bolani are ready to be filled.
- Divide the dough into 6 equal-sized portions and shape each portion into a small bowl. Transfer the dough balls to a baking tray lined with baking paper. Ensure they are well spaced, then cover with a tea towel and rest for a further 10 minutes, or until doubled in size.
- Lightly dust a work surface with flour, then roll out the each of the dough balls to a 30 cm circle (about the thickness of a tortilla). Once rolled out, spoon 3 tbsp of the chive filling into half of the circle of dough and spread evenly to cover half, leaving a 1 cm border. Fold the other half over the filling and press the edges to seal, forming a semi-circle.
- Heat enough oil to cover the base of a large, heavy-based frying pan over high heat. Carefully transfer the Bolani to the frying pan and cook for 2-3 minutes per side, or until golden and crispy. Serve immediately, while still hot.
Note
• Rolling out the Bolani to an even, circular shape takes practice to get right. Typically, rolling out the dough balls from the centre is a good technique to get the right shape.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Garden Grills
