Turkish bread filled with potatoes

Instructions:

1. Prepare the dough:

Start by activating the yeast. In a small bowl, combine the warm water, sugar, and dry yeast. Stir it gently and let it sit for about 10 minutes until it becomes frothy.

In a large bowl, combine the flour and salt. Once the yeast mixture is ready, add it to the flour, followed by the milk and olive oil. Mix until the dough begins to come together. Knead the dough on a floured surface for 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour.

Once the dough is kneaded, cover it with a clean kitchen towel and let it rise in a warm place for 1 hour or until it doubles in size.

2. Prepare the potato filling:

While the dough is rising, peel and boil the potatoes in salted water until they are tender (about 15-20 minutes). Once the potatoes are cooked, drain them and mash them until smooth.

In a pan, heat the olive oil over medium heat. Add the chopped onion and sauté until softened and golden brown. Add the mashed potatoes to the pan and mix well. Season with salt and pepper to taste. You can also add some chopped fresh parsley for added flavor and color. Set the filling aside to cool slightly.

3. Assemble the bread:

Once the dough has risen, punch it down and divide it into equal portions, depending on the size of the bread you want to make. Roll each portion into a ball and let them rest for a few minutes.

Take one ball of dough and roll it out into a flat circle on a lightly floured surface. Spoon a generous amount of the potato filling into the center of the dough, leaving a small border around the edges. Fold the edges of the dough over the filling to form a pocket, then gently press down to seal it. You can shape it into a round or oval form, depending on your preference.

Repeat the process with the remaining dough and filling.

4. Cook the filled bread:

Preheat your oven to 375°F (190°C). Place the filled breads on a baking sheet lined with parchment paper. You can brush the tops with a little olive oil or milk for a golden, glossy finish.

Bake the filled breads for about 25-30 minutes, or until they are golden brown and fully cooked through. The bread should have a slightly crispy exterior, while the inside remains soft and flavorful.

5. Serve and enjoy:

Once the Turkish bread filled with potatoes is baked to perfection, remove it from the oven and let it cool slightly before serving. These breads are best enjoyed warm, but they can also be served at room temperature.

Serving Suggestions:

• Serve with a side of yogurt or a fresh salad for a complete meal.
• This bread can also be enjoyed on its own as a snack or as part of a larger spread with other Turkish dishes like kebabs or soups.

Why You’ll Love It:

This Turkish bread filled with potatoes is a perfect fusion of texture and taste. The dough is soft and fluffy, while the potato filling adds a creamy and savory touch. The golden, slightly crispy exterior combined with the warm, comforting potato mixture inside makes every bite a delight. Whether you’re a fan of Turkish cuisine or just looking for a new recipe to try, this dish is sure to become a favorite in your home.

Enjoy this delicious Turkish classic with family and friends, and transport yourself straight to the heart of Turkey with every bite!