by Christi Qazi / June 05, 2007
Updated: May 3, 2018
- 1 lb. (3 1/2 cups) all purpose flour (You must sift this)
- 3 tsp salt
In a mixing bowl, pour the flour and salt, then add about a cup of water a little at a time and mix into a stiff dough. You can use more or less water depending on how much it takes to make the dough stiff but not overly sticky.
Put the dough onto a clean surface and knead until the dough is nice, smooth and elastic (7-10 minutes). Roll the dough into a round ball and cover it with a damp cloth and leave it for at least 1/2 hr.
Divide the dough into fourths and on a lightly floured surface, roll out each ball as thin as possible. If the dough is too thick, it will cook unevenly and be tough. Once it is about 1/16th of an inch thick, take a round object 5-6 inches wide (like a pan lid) and cut out as many rounds as possible.
Add the bolaanee filling as per the recipe and make sure you have enough pan space to cook the whole bolaanee at once. An electric griddle also works great for cooking such a large bolaanee.