Bazlama with potatoes

Name: Bazlama with potatoes
Prep time: 60 min
Total time: 170 min
Yield: 6
Cuisine: Balkan cuisine
Ingredients: 250 g white flour; 1 tsp sugar; ¼ cube yeast; 250 g mealy potatoes; 1 bunch flat-leaf parsley; 4 tbsp olive oil; 1 ½ tsp salt

bake Balkan cuisine family kitchen

Total: 2 hr 50 min. | Active: 1 hr

vegetarian

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If you like exploring new cultures, then this bread will be a delectable discovery. Bazlama is a traditional Turkish bread. You'll love its soft texture and comforting aroma. Bazlama goes beautifully with cheese or flavoured oils, and can also be enjoyed on its own. This homemade bread is the heart and soul of Turkish cuisine and its simple, sublime texture makes it one to savour.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 6 pieces

Potatoes
250 g	mealy potatoes, peeled, chopped
	water, boiling

Dough
250 g	white flour (approx. 10 g), crumbled
1 ½ tsp	salt
1 tsp	sugar
¼ cube	yeast, crumbled
1 dl	water or milk

Parsley oil
1 bunch	flat-leaf parsley, finely chopped
4 tbsp	olive oil

How it's done

Potatoes

Cook the potatoes in boiling water for approx. 20 mins. until soft. Drain the potatoes, mash with a potato masher or fork, leave to cool.

Dough

Mix the flour, salt and sugar in a bowl, mix in the yeast. Add the water and potatoes, mix and knead to form a soft, smooth dough. Shape the dough into a ball, cover and leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size.

Parsley oil

Mix the parsley and oil in a small bowl, cover and set aside.

Bazlama

Place the dough on a lightly floured work surface, divide into 6 equal portions, shape into balls. Cover and leave to rest for approx. 20 mins. Roll out the dough balls into circles approx. 5 mm thick.

To bake

Heat a non-stick frying pan, without adding any oil. Place one piece of dough in the pan, cook for approx. 6 mins., turning frequently, remove, brush with the parsley oil. Repeat the process with the remainder of the dough and parsley oil.

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