Turkish Bazlama Bread is an easy and quick recipe, perfect as an accompaniment to various dishes.
Start by cooking the potatoes with their skin on in a small pot.
When they are ready (do the fork test), mash them in a bowl.
Add to the mashed potatoes the milk, the yeast, the sifted flour and finally the salt.
Mix and knead until you obtain a smooth and homogeneous dough.
Cover with plastic wrap and let rise until doubled in volume (about 2 hours).
Divide the dough into 4, shape into rounds with your hands and then roll out with a rolling pin.
Cook in a previously oiled and very hot pan on both sides for a couple of minutes.
Prepare the topping by putting oil, parsley, crushed garlic and a pinch of salt in a bowl.
Once cooked brush with the mixture and they are ready to serve and enjoy.
Store in an airtight container at room temperature for 2-3 days
Great to serve with dips or as a side to meat dishes.
Italia, Liguria
| Energy (kcal) | 164.25 |
| Carbohydrates (g) | 31.39 |
| of which Sugars (g) | 4.06 |
| Fat (g) | 2.19 |
| of which Saturates (g) | 1.12 |
| Protein (g) | 5.94 |
| Fiber (g) | 1.61 |
| Sale (g) | 0.41 |
