Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

Pastry Recipes


Stuffed Bazlama (Pastry Recipes)

Banu Atabay's İçli Bazlama
Main Page » Pastry Recipes » Stuffed Bazlama


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Stuffed Bazlama



Instructions:
# Sift the flour, and make a pool in the middle of the flour, put yeast and salt into that pool, and knead the mixture by adding water and flour little by little, to get a smooth dough.
# Cover the dough and rest it for 1 hour.
# While resting the dough, prepare the stuffing. Roast the finely chopped onions with oil. Add pounded or grated boiled potatoes and salt on it. Cook it over low heat for 5 minutes.
# When the stuffing cools down, divide the dough into 18 pieces and shape them into balls. Cover the dough balls and rest them for 15 more minutes.
# Roll each rested dough ball into the plate size by your fingertips.(The reason of not using a roller pin is getting the dough softer)
# put enough stuffing onto the middle of the rolled out dough piece, and close it by shaping as a bag at first, then squeeze the head of the bag to close, and then force on it to flatten it, by this way get a flat bread.
# After cooking its both sizes in a non-greased pan, spread it with 1 tsp vegetable oil.
# Serve it hot or warm.


Note: You can cook flat bread without stuffing with the same ingredients and same measurements, without adding the stuffing ingredients.


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2.20 pounds flour
1 matchbox sized yeast
3 cups water
2 tsp salt

For Stuffing:
4 boiled potatoes
2 onions
5 tbsp vegetable oil
1 tsp salt
18 tsp vegetable oil