Potato bread bazlama,turkish milk bread in a pan very soft and too good. Have you ever tried potato bread or bazlama cooked in a pan? If you have never done it, I absolutely recommend trying them, because they are so good that they never satiate. The potato bread cooked in a pan is a very simple preparation, which is made by kneading the boiled potatoes mashed with flour, water, salt and yeast and the result is very similar to what you would get by preparing the bazlama, the famous Turkish milk bread leavened with potatoes, similar to the more traditional Greek pita. The bazlama is a Turkish bread with soft and tasty potatoes, excellent as an appetizer or to accompany sauces and soups, but you can also define a preparation belonging to the entire Mediterranean basin, where the baking of bread in a pan, as a rudimentary tool is a system always used. I love to prepare bazlama in a pan because it’s really soft and fragrant, they cook without turning on the oven, allowing you to save on electricity and are delicious even if seasoned with only oil and maybe a little parsley. Let’s go to the kitchen now, you will see that the potato bread in the pan will make you fall in love at the first taste!
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Ingredients for potato bread bazlama
To cook the potatoes
Tools
Steps
How to make potato bread bazlama
Start by cooking the potatoes, rinse them, collect them in a pot full of water, salt and bring to a boil, cook for 35-40 minutes or until they will be soft. Drain and let cool a bit, then peel and mash with a fork. Add the flour and mix.
Add sugar, yeast, a little water and mix, add salt and the rest of water.
Work in a bowl and then pass directly to the pastry board.
Knead until you get an elastic and homogeneous mass, form a ball and put it in a lightly greased bowl. Arrange everything in the heat to rise until doubling, I put everything in the oven with light on, it should take 2h and 30 minutes, but in any case wait that all the dough has at least doubled its volume.
When the dough is doubled and absolutely not earlier, turn it all over on a floured pastry board and divide it into 3 ounces pieces.
Let the dough rise for 10 minutes, roll out with a rolling pin one at a time, forming a thick sheet 1/3 o an inch and lay them one at a time on a pan with a thick bottom that is hot.
To assess the temperature, sprinkle with a little flour, if it browns immediately, you can begin to cook the scones once.
Cook turning at least 2 times per side and for about 7 minutes over low heat, and once golden on both sides scones will be ready
As you proceed stack the breads on top of each other, so that they remain warm and soft.
At the end of cooking you can eat them immediately, but if you want to make them really special, add some oil and sprinkle with parsley. They taste better if still hot.
Potato bread cooked in a pan is great if you enjoy it hot, but can stay soft until the next day, if closed in a plastic bag for food. I advise you to add the oil and parsley only to those that you intend to consume at the time, for those left seasoned at the time of serving, after heating them for a few minutes in a pan or microwave.
You can freeze the freshly made breads, but while they are cool. Freez them and defrost them as needed at room temperature, and then you can warm them up.
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Varied doses for servings