Potato bazlama 

Let’s boil the potatoes and crush them until they reach the consistency of puree.

Let’s add milk and yeast on the potatoes and mix. Let’s add flour and salt to it and knead a medium-hard soft dough. Let’s cover it and let it sit for 30 minutes.

Let’s take the air of the fermented dough and divide it into equal meringues the size of a tangerine. Let’s open the meringues with the help of a roller.

Let’s cook in a preheated oil-free pan, turning both sides in a controlled manner.

Let’s spread butter on it and serve it.