Bazlama

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Dissolve the yeast in the milk, pour it into the bowl with the potatoes and mix.

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Incorporate the flour 4, add the salt and continue kneading until you obtain a soft dough 5. Let the dough rise for about 2 hours covered with cling film 6.

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Divide it into several pieces and use a rolling pin to give it an elongated shape 7. Cook the bread in a very hot non-stick pan for about 2 minutes, brushing with oil or melted butter during cooking 8. Serve the bazlama drizzled with a mix of oil, parsley and chopped garlic 9.