Ingredients for bazlama:
*100 g Milk
*100 g warm water
*1 teaspoon of sugar
*10 g of salt
*100 g of active *sourdough starter (or 1 packet of dry yeast / fresh yeast)
*400 gr of bread flour
For inner layer:
*4 medium potatoes
*1 teaspoon of salt
*1 teaspoon of paprika
*1 teaspoon of black pepper
*2 tablespoons of olive oil
*Mozeralla cheese
Preparation :
Take water, milk, yeast, salt and sugar into a mixing bowl and mix them well. Add the flour gradually cup by cup Mix it with the help of a spatula and then knead it well. It should be a soft dough, you can reduce or increase the flour amount if necessary.
Cover it and let it ferment in room temp for
3-4 hours. Then put it in the fridge for cold fermentation and take it out in the morning the next day. If you are using dry or fresh yeast, make a ball one hour after kneading the dough.
Boil the potatoes then add spicies and oil, smash and mix them well.
Cut the dough into 7 balls and let them rest for half an hour. Roll out the balls in the size of a plate. For Velibah, first put mozeralla ,then mashed potatoes and again cheese in the middle of the dough, fold the dough towards the middle, turn it and straighten it with roller (as shown in the video) and after leaving it to rest for a while, cook it on both sides on the stove.
