serves
8
prep
20 minutes
cook
30 minutes
difficulty
Easy
serves
8
people
preparation
20
minutes
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
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episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 3 ¾ cups plain flour
- 1 tsp yeast
- 1 tsp salt
- 1 tbsp oil, plus extra for drizzling
- 1 ½ cups water, room temperature
- Greek yoghurt, to serve (optional)
For the filling
- 3 large potatoes, boiled, mashed
- 1 large onion, finely chopped
- 1 bunch chives, finely chopped
- Salt and black pepper
Resting time: 1 hour
Instructions
- To make the dough, in a large mixing bowl, combine the flour, yeast and salt and mix well to combine. Make a well in the centre of the dry ingredients and add the oil with ¾ water, then mix to a thick dough. Gradually add extra water, if needed, to form a soft and pliable dough.
- Shape the dough into a ball and transfer to a lightly oiled bowl. Cover with plastic wrap or a tea towel and set aside for 1 hour, or until doubled in volume. While the dough is resting, make the filling by combining the ingredients in a large bowl. Mix well to combine and set aside.
- When ready to cook, divide the dough into 8 even balls. On a lightly floured worksurface, roll out the balls to 15-17 cm circles. Add some filling to one half of the circle, leaving a 1 cm border to enclose, then fold over the other half of the filling to form an enclosed semi-circle, pressing the edges to seal. Repeat with the remaining dough and filling.
- Heat a drizzle of oil in a large frying pan, then carefully lift the bolani into the pan. Cook for 2-3 minutes, turning once and cooking for an additional 2-3 minutes, until golden and crisp on both sides. Repeat with the remaining bolani.
- Serve the bolani immediately, with a dollop of yoghurt for dipping, if you like.
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
Made to Share
