Turkish Potato-Stuffed Bread
Ingredients
- 1.5 cups water
- 1 cup milk
- 2 packets instant yeast
- 2 tablespoons sugar
- 1.5 teaspoons salt
- 5-6 cups flour
Topping
- 2 eggs
- 1 cup yogurt
- 1/2 cup vegetable oil
Filling
- 2-3 potatoes
- 1 small onion
- 1 teaspoon tomato paste
- spices to taste
- salt to taste
Preparation
Beat the eggs, add the vegetable oil and yogurt, and continue beating to make the topping sauce.
Boil the potatoes until tender.
Chop the onion and sauté in a little oil until softened.
Add the tomato paste to the onion mixture and continue sautéing.
Add the boiled potatoes, spices, and salt to the mixture, lightly sauté, and let cool to prepare the filling.
Warm the water and milk, add sugar and salt, and mix well.
Gradually add the flour mixed with yeast, starting with 5 cups, knead to a soft consistency, and let the dough rise for 40 minutes.
Divide the dough into 4 pieces, roll each into a log, and cut into finger-thick pieces.
Flatten each piece slightly, add the potato filling, close it up, and place on a baking tray.
Dip fingertips in oil and press them onto the dough pieces.
Let the prepared dough rise for 15-20 minutes.
Pour the topping sauce over the dough pieces.
Bake in a preheated oven at 180 degrees Celsius in the lower part, and if the top browns too quickly, move to the upper part to finish baking.
