Ingredients:
- 2 potatoes
- 1 cup of hot milk (about 200 ml)
- 1 packet of dry yeast (10 g)
- 3 cups of flour
- Salt to taste
Instructions:
- Begin by boiling the potatoes until they are soft enough to mash into a puree-like consistency.
- In a large mixing bowl, combine the mashed potatoes with the hot milk and dry yeast. Mix well until the yeast is fully dissolved.
- Gradually add the flour and salt to the potato mixture, kneading until a smooth, medium-hard dough forms. Cover the dough and let it rest for 30 minutes to allow it to rise.
- Once the dough has risen, punch it down to release any air bubbles. Divide the dough into equal-sized balls, roughly the size of a tangerine.
- Using a rolling pin, flatten each dough ball into a round disc, about ¼ inch thick.
- Heat a non-stick pan over medium heat. Place the flattened dough discs onto the pan, cooking them until golden brown on both sides, flipping as needed to ensure even cooking.
- Once cooked, brush each bazlama with melted butter for added flavor.
- Serve the potato stuffed bazlama warm and enjoy!
