Bolani by Habib Sadat

Start with the dough. In a large bowl, add the flour, butter and egg and pour in just enough water to bring the flour together to form a soft dough. Knead for about 5-7 minutes, cover and let the dough rest for at least 30 minutes.

Time to prepare the filling. Peel and chop up the potatoes into small chunks and boil until cooked through. Drain the potatoes and mash them. Finely chop your chives, parsley, coriander and crush the garlic. Mix into the potatoes along with a pinch of salt, pepper and thyme. Set aside.

Back to the dough. Divide the dough into 8 pieces and roll into balls. Dust your rolling pin, surface and dough balls over with flour and roll each ball into a thin 10-12 inch long circle. Whisk your eggs together and brush the mixture onto the edges to help seal the dough together at a later point. Take your filling and spread about 3 tbsp of it on one half of the dough leaving a little space at the edge to help seal the flatbread. Fold the dough over the filling and seal the edges using the back of a fork. Repeat with the rest of the dough.

Time to fry. Fill the base of your pan with oil and heat to 180°C. Drop in your flatbreads individually and cook on both sides until golden brown. Alternatively, you can place in the oven for 15-20 minutes at 180°C for a healthier option.

Crush your garlic. Blend together with your 1/2 lemon juice and tomatoes, saving one for your garnish. This mixture will be a pale brown colour. Set aside.

Blend together the chillis, parsley, coriander, mint (saving a few leaves for garnish), 1/2 lemon juice, dried mint, oregano, thyme and a few drops of tabasco. Pour into a dipping bowl.

Spoon over the pale brown sauce and garnish with a leftover tomato and mint leaves.

Crush your garlic and mix together the yoghurt, lemon juice, dry mint, oregano and salt in a large bowl. Add ice cubes and stir together. Add 350ml of chilled water slowly and stir well to avoid it becoming grainy. Pour into individual glasses over a few ice cubes and garnish with fresh mint leaves and a slice of lemon. Serve altogether!