Homemade Turkish Potato-Stuffed Flatbread
Ingredients
Dough
- 1 cup warm milk
- 1/2 cup warm water
- 1/4 cup vegetable oil
- 1 packet instant dry yeast (10g)
- 1 teaspoon sugar
- 2 teaspoons salt
- approximately 5 cups flour
Filling
- 5 boiled potatoes
- 1 tablespoon salt
- 2 tablespoons red pepper powder
Preparation
Place 3 cups of flour in a deep bowl and make a well in the center.
Sprinkle yeast, sugar, and salt over the flour.
Pour warm milk, vegetable oil, and warm water into the well and begin mixing.
Gradually add more flour until a soft dough that does not stick to the hands is formed, using approximately 5 cups of flour in total.
Divide the dough into pieces slightly larger than a mandarin orange and roll them into balls.
Place the balls on a floured tray.
Cover with a clean cloth and let rise for 30 to 35 minutes.
Mash the boiled potatoes for the filling.
Add salt and red pepper powder to the mashed potatoes and mix well.
Flatten each dough ball to the size of a palm and spread the potato mixture inside.
Close the dough and flip it over.
Prepare all dough balls in this manner.
Roll out each stuffed dough with a rolling pin to the size of a dessert plate.
Cook on a low-heat pan on both sides until nicely cooked.
Spread butter on one side and transfer to a serving plate.
Notes
Yields approximately 9 bazlamas.
