The bazlama with potatoes is an incredibly soft bread of Turkish origin. It requires very little time to prepare and is an incredibly soft bread. Great as an appetizer, to accompany sauces, soups, or even to be stuffed. My version does not include milk but rather water, making it suitable for those with lactose intolerance.
Discover other savory leavened bread recipes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Hours 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Turkish
- Seasonality: All Seasons
Ingredients
- 7 oz potatoes, peeled, cooked, boiled
- 2 cups Maiorca flour (type 1 soft wheat)
- 1/2 cup water
- 1 tsp instant yeast
- 1/2 tsp salt
- 2 tbsps extra virgin olive oil (or butter)
Tools
- 1 Immersion Blender
- 1 Bowl
- 1 Container
- 1 Griddle
Steps
Add the potatoes, salt, and water to a tall container.
Blend with an immersion blender until you get a smooth, creamy texture.
In a bowl, add the flour with the yeast and mix.
Pour the potato mixture into the flour and knead.
Work on a lightly floured surface.
Form into a soft and elastic dough.
Place the dough in the bowl.
Cover with plastic wrap and let rise at 75°F until doubled in size, about 2 hours.
Deflate the dough and divide into 4 pieces.
Form into small dough balls and let rest covered with a towel for about 30 minutes.
Heat the griddle.
Take a dough ball and flatten it with your fingers, aiming for a thickness of 3/4 inch.
Place it on the griddle over medium heat and cook for 2 minutes.
Flip to the other side and continue cooking for another 3 minutes.
Remove from heat and brush with oil or butter on one side only.
Cover with a towel to keep them warm.
Continue in the same way with the remaining dough balls.
Tips
They can be stored for 2-3 days wrapped in a kitchen towel.
They can be reheated on a griddle, in an air fryer, or in a hot oven for a few minutes before serving.
They can be frozen and reheated directly in the oven or air fryer.
