Tandoor flatbreads and stuffed, pan-fried breads

Afghan tables lean on naan-e Afghani—long, sesame or nigella-topped loaves baked in a clay tandoor/tanoor. Tear-and-share breads are mealtime essentials, pairing with kebabs, stews, and dips. Bolani (also called boulanee/periki) are thin, crisp flatbreads stuffed with potatoes, gandana (Afghan chives), pumpkin, lentils, or leeks, fried or griddled and served with yogurt or chutney. Popular at street stalls and celebrations alike, they can star as snacks, sides, or light mains.