As with all my Afghani recipes, this one came from Roqiah. Serve with any kind of meat, or fried eggs. To be honest it was too oily for me.
2 cups flour (can have all white flour, or 3 quarters white and 1 quarter whole meal)
1 teaspoon yeast
¼ teaspoons salt
Put flour, yeast and salt in bowel and mix dry.
warm water (not too hot)
Add until dough is thick.
Clean the sides of the bowel with fingers.
“Rise” in a warm place for 60 minutes or more.
3 cups spinach
½ cup coriander
1 cup spring onion
1/3 teaspoons salt
3 tablespoons vegetable oil
Finely chop the greens.
Put spinach, coriander, spring onion, salt and oil all together in a big bowel.
Mix the ingredients.
Squeeze the vegetables with the tips of fingers, this makes the vegetables softer and easier to use when cooking.
Risen dough from above
Prepared greens from above
Place a frying pan on low heat.
Arrange oil and a table spoon beside the frying pan.
Make dough balls about the size of a medium tomato.
Roll one ball flat at a time (20 cm across).
Fill dough with greens
Stick the sides with a little water.
Fry both sides on a low heat until golden brown; use 2T oil each side.