In a large bowl, mix 3 cups of all-purpose flour, 1 cup of slightly hot water, 2 tablespoons of oil, 1 packet of yeast, and 1 teaspoon of salt. Knead the mixture into a smooth ball, about 5-8 minutes, until elastic. Cover the bowl with a cloth and let it rise in a warm place for about 1 hour, or until the dough doubles in size.

While the dough rises, peel and boil 2 medium potatoes in salted water until tender, roughly 15-20 minutes. Once cooked, drain and mash the potatoes in a bowl. Then, add in 1 diced leek, a handful of chopped cilantro, 2 green onions, 1 tablespoon of oil, and your favorite seasoning. Mix until well combined and set aside.

Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a large oval on a floured surface, about 1/8 inch thick. Spoon the prepared filling into the center of each oval, fold the dough over, and press the edges firmly to seal, ensuring no filling escapes during cooking.

Heat 2 tablespoons of oil in a skillet over medium-high heat, ensuring the oil shimmers but isn’t smoking. Carefully place a few Bolani in the skillet, frying each side for 2-3 minutes until they turn golden brown and crispy. Avoid overcrowding the pan to maintain consistent heat.

Once golden on both sides, transfer the Bolani to a paper towel-lined plate to absorb excess oil. Enjoy these delicious Afghan stuffed flatbreads warm, accompanied by a side of Greek yogurt or cilantro chutney.