Golden Potato Bazlama Flatbreads with Spiced Filling

These golden potato bazlama flatbreads are soft, yeasted rounds stuffed with a spiced mashed potato filling, then cooked in a dry skillet until they puff into dramatic balloons.

Brushed with melted butter while hot, they have a paper-thin crust and a silky, fragrant center. Tear one open and watch the steam escape—this is Turkish comfort food at its finest, perfect for dipping or stuffing with your favorite fillings.

Bazlama is a traditional Turkish flatbread, usually cooked on a griddle and enjoyed fresh. This version takes it a step further by stuffing the dough with a savory potato filling seasoned with onion, dill, and paprika.

The result is a hearty, satisfying bread that can stand alone as a snack or accompany a meal. The dough is simple to make, requiring just flour, yeast, water, and salt.

The filling is equally straightforward, using boiled potatoes mashed with aromatics. The magic happens in the skillet, where the flatbreads puff up dramatically, creating a light, airy interior with a golden, speckled crust. Brushing with melted butter right after cooking adds a rich, glossy finish that makes these irresistible.

Ingredients

Why this recipe works

The yeast dough is the key to these flatbreads' soft, pillowy texture. Allowing the dough to rise fully develops the gluten and creates air pockets that expand during cooking, causing the bread to puff up.

This results in a light, tender crumb that contrasts beautifully with the hearty potato filling. The high heat of a dry skillet mimics a traditional griddle, producing a crisp exterior while keeping the inside moist and chewy.

The potato filling is seasoned simply but effectively. Onion adds sweetness and depth, dill brings a fresh, herbal note, and paprika provides a gentle warmth. Mashing the potatoes ensures a smooth, creamy texture that spreads evenly and holds its shape inside the bread. The filling is generous, making each bite satisfying and flavorful.

Notes and substitutions

Use all-purpose flour for the best balance of structure and tenderness. Active dry yeast needs to be proofed in warm water with a little sugar; if using instant yeast, it can be added directly to the flour. The water should be warm but not hot—about 110°F (43°C)—to activate the yeast without killing it.

For the filling, waxy potatoes like Yukon Gold hold their shape but mash smoothly. Russets also work and give a fluffier texture. Fresh dill is preferred, but dried dill can be used in a pinch. Paprika can be sweet or smoked, depending on preference. The butter brushed on top is essential for flavor and shine; use salted or unsalted as desired.

• active dry yeast: instant yeast (use 2 teaspoons, no need to proof in water)
• all-purpose flour: bread flour for a chewier texture
• fresh dill: dried dill (use 1 tablespoon)
• butter: olive oil for brushing, for a dairy-free version

Equipment

• Large mixing bowl
• Rolling pin
• Skillet (cast iron or nonstick)
• Pastry brush
• Clean kitchen towel