In a large mixing bowl, combine 2 cups of all-purpose flour, ¾ cup of slightly hot water, 2 tablespoons of oil, 1 packet of instant yeast, and ½ teaspoon of salt. Mix until the ingredients come together, then knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic. Cover the dough with a kitchen towel and set it aside in a warm area for one hour to rise and double in size.

After one hour, check your dough; it should have nearly doubled in size and feel soft to the touch. Gently punch the dough down to remove excess air. Cover it again for an additional 10 minutes to relax the gluten.

Peel and dice 2 large potatoes, then boil them in a pot of salted water for about 15-20 minutes until tender. Drain the potatoes and mash them in a bowl, then mix in 1 diced leek, ¼ cup chopped cilantro, ¼ cup sliced green onions, 2 tablespoons of oil, and Mrs. Dash seasoning to taste.

Once your dough has rested, divide it into 6-8 equal pieces. On a lightly floured surface, roll each piece into a large oval about ¼ inch thick. Place a generous spoonful of the savory potato filling in the center of each oval. Fold the dough over the filling to create a half-moon shape, pressing the edges together firmly to seal.

In a skillet, heat 2-3 tablespoons of oil over medium heat until shimmering. Carefully add the shaped Bolani to the pan, cooking each side for about 3-4 minutes until they turn golden brown and crispy.

Once cooked, transfer the Bolani to a plate lined with paper towels to drain excess oil. Serve them warm, cut in half, alongside a refreshing yogurt dip or cilantro chutney.