Afghan · intermediate
Afghan Minted Leek And Herb Pan-Seared Flatbreads
Crispy unleavened flatbreads stuffed with seasoned fresh leeks, mint, and cilantro, cooked in a skillet until golden brown.
- PREP TIME
- 25 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a mixing bowl, combine the all-purpose flour, half the salt, and warm water to form a workable dough; knead for 5 minutes until smooth and rest covered for 15 minutes.
- 02
Toss the chopped leeks, fresh cilantro, fresh mint, ground coriander, red pepper flakes, remaining salt, and 1 tablespoon of vegetable oil together in a bowl.
- 03
Divide the rested dough into 4 equal portions and roll each portion out into a thin 8-inch round on a lightly floured surface.
- 04
Place a quarter of the herb and leek mixture onto one half of each circle, fold the top half over to create a half-moon shape, and press edges firmly to seal.
- 05
Heat the remaining vegetable oil in a large skillet over medium heat.
- 06
Cook each stuffed flatbread for 3 to 4 minutes per side until crisp and speckled with golden spots, then slice in half to serve.
A LITTLE KITCHEN KNOW-HOW
Shallow Pan-Searing
High medium heat combined with minimal oil browns dough quickly while steaming internal aromatic fillings inside sealed edges.
Notes from the kitchen
- Dry the leeks thoroughly after washing so surplus moisture does not soften the thin dough envelope.
- Keep dough balls under a damp towel while rolling to prevent them from drying out.
- Original home-cooking adaptation inspired by Afghan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
