Golden Potato Bazlama Flatbreads with Spiced Filling Tips, FAQ & printable recipe

Tips for success

For an extra golden crust, cook the flatbreads in a cast-iron skillet that is well preheated. The even heat distribution helps achieve those beautiful brown spots.

If the skillet is too hot, the bread may burn before the inside is cooked; adjust the heat as needed. Keep the cooked flatbreads covered with a clean kitchen towel to retain moisture and warmth.

These flatbreads are best enjoyed fresh, but they can be reheated in a dry skillet or in the oven. To freeze, wrap them tightly in plastic wrap and place in a freezer bag.

Reheat in a toaster oven or microwave until warm. The butter can be added after reheating, or you can brush them with a little extra butter before serving.

Variations

• Cheese-Stuffed Bazlama: Add 1/2 cup of crumbled feta or grated mozzarella to the potato filling for a melty, savory twist. The cheese will melt as the flatbread cooks, creating a gooey center.
• Spicy Red Pepper Filling: Replace the dill with 1/4 cup of finely chopped roasted red peppers and add a pinch of cayenne pepper to the potato filling. This adds a sweet, smoky heat.
• Herbed Dough: Add 2 tablespoons of chopped fresh parsley or chives to the dough before kneading. This infuses the bread with extra flavor and color.
• Whole Wheat Version: Substitute half of the all-purpose flour with whole wheat flour. The dough will be slightly denser, but still soft. Increase the water by 2 tablespoons if needed.

Storage and make-ahead

Fridge

Store leftover flatbreads in an airtight container in the refrigerator for up to 3 days. Reheat in a dry skillet or microwave before serving.

Freezer

Wrap each flatbread individually in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months.

Reheat

Reheat frozen flatbreads in a dry skillet over medium heat for 2-3 minutes per side, or in a toaster oven until warm and crisp.

Store leftover flatbreads in an airtight container at room temperature for up to 2 days. To keep them soft, place a paper towel in the container to absorb excess moisture.

Reheat in a dry skillet over medium heat for about 1 minute per side, or in the microwave for 20 seconds. The texture is best when reheated quickly.

The dough can be prepared a day in advance. After kneading, place it in a lightly oiled bowl, cover, and refrigerate overnight.

The next day, let it come to room temperature for about 30 minutes before shaping. The potato filling can also be made ahead and stored in the refrigerator for up to 2 days.

Serving ideas

Serve these flatbreads warm as a side to soups, stews, or grilled meats. They are also delicious on their own, perhaps with a dollop of yogurt or a simple salad. The buttery crust and spiced potato filling make them a satisfying snack any time of day.

For a full meal, stuff the flatbreads with lettuce, tomatoes, and a drizzle of yogurt sauce. They can also be cut into wedges and served as an appetizer. The flatbreads are versatile and can be enjoyed for breakfast, lunch, or dinner.

Frequently asked questions

Recipe card

Golden Potato Bazlama Flatbreads with Spiced Filling

Prep 30 minCook 20 minRest 1 hTotal 1 h 50 minServes 6

Ingredients

• 3 1/2 cups all-purpose flour
• 2 1/4 tsp active dry yeast
• 1 tsp sugar
• 1 1/2 tsp salt
• 1 1/4 cups warm water
• 1 lb potatoes, peeled and boiled
• 1/2 cup finely chopped onion
• 1/4 cup chopped fresh dill
• 1 tsp paprika
• 1/2 tsp salt
• 1 tbsp butter, melted

Instructions

1. In a small bowl, dissolve the yeast and sugar in 1/4 cup of the warm water and let sit until foamy, about 5 minutes. In a large bowl, combine the flour and salt. Add the yeast mixture and the remaining 1 cup warm water. Mix until a soft dough forms. Knead on a floured surface for 8–10 minutes, until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise until doubled, about 1 hour.
2. While the dough rises, boil the potatoes until fork-tender, about 15 minutes. Drain and mash them in a bowl. Stir in the chopped onion, dill, paprika, and salt. Mix until well combined. Set aside to cool completely.
3. Punch down the risen dough and divide it into 6 equal portions. On a floured counter, roll each portion into a 6-inch circle. Place a generous spoonful of the potato filling in the center of each circle. Gather the edges over the filling and pinch to seal. Gently roll each filled ball into a flat round about 1/2-inch thick.
4. Heat a dry skillet over medium heat. Place one flatbread in the skillet and cook until it puffs up and the bottom is golden with brown spots, about 2 minutes. Flip and cook the other side until golden and cooked through, another 2 minutes. Remove from the skillet and immediately brush with melted butter. Repeat with the remaining flatbreads.
5. Stack the cooked flatbreads on a plate and cover with a clean towel to keep them warm. Serve immediately, tearing open to reveal the steamy, spiced potato filling.

Contains: gluten, milk

Estimated nutrition per serving

Calories

380

Protein

9 g

Carbohydrates

66 g

Fat

8 g

Automatic estimate from the ingredient list, not laboratory-verified.