Method

• 1.
  Place the flour, yeast and 1 tbs fine salt in a stand mixer fitted with the dough hook and stir to combine. Add 2 1/4 cup (560ml) water and mix on low speed until just combined. Increase speed to medium and knead for 6-8 minutes until dough is smooth and elastic.
• 2.
  Turn out onto a clean work surface, halve dough and form into 2 balls. Place in separate lightly floured large bowls and cover with a slightly damp tea towel (see note). Place in a warm place for 1 hour or until doubled in size.
• 3.
  Meanwhile, for the filling, cook the potatoes in a large saucepan of salted boiling water for 25-30 minutes until tender. Drain and place in a large bowl with the remaining ingredients and mash with a potato masher until well combined. Season, cover with baking paper and cool to room temperature.
• 4.
  Line a tray with baking paper. Divide each ball of dough into 4 portions and roll each portion into a round. Place on prepared tray, cover with plastic wrap and stand for 1-2 hours until doubled in size.
• 5.
  Working with one portion of dough at a time, roll out each ball on a lightly floured work surface into a rough 25cm round. Return to lined tray and stack with baking paper in between each round. Cover with a slightly damp tea towel.
• 6.
  Divide filling into 8 portions. Working with one portion of dough at a time, spoon one portion of filling onto half the round, then fold over to form a half-moon. Place on baking paper. Repeat with remaining dough and filling to make 8 bolani.
• 7.
  Heat 2mm oil in a large non-stick frypan over medium-high heat. Cook bolani, in 4 batches, for 3-4 minutes each side until crispy and golden. Drain on paper towel. Season to taste. Repeat with remaining bolani.
• 8.
  Serve with pickled red onion and labneh alongside.