Cypriot Potato Bread Rolls (Badadezli Bidda)

In short: Potato bidda (badadezli bidda) are soft Cypriot rolls made by working cooled mashed potato into a yeasted dough. Potato starch holds on to moisture, so the rolls are softer and stay fresh longer. The usual ratio is one part mashed potato to three or four parts flour.

Why potato?

Cooked potato starch binds water and doesn't release it easily in the oven. The crumb stays moist and soft; the same roll made without potato dries out by the next day. In Turkish Cypriot dialect potato is called "badadez".

Ingredients (8-10 rolls)

Method

1. Prepare the potato: Boil the potato in its skin, peel and mash until smooth. Let it cool completely; hot potato weakens the yeast.
2. Knead: Mix flour, yeast and sugar and add the salt to one side. Add the potato, warm milk, melted butter and half the egg and knead for 10 minutes. The dough should be soft and slightly sticky; the potato releases moisture as you work, so don't add much extra flour.
3. Prove: Cover and leave somewhere warm for 1-1.5 hours, until doubled.
4. Shape: Divide into 8-10 pieces, roll into balls, flatten slightly, place on a lined tray and rest for 30 minutes more.
5. Bake: Brush with the remaining egg, sprinkle with seeds and bake at 190°C for 18-22 minutes, until golden.

Tips

• Boil the potato until dry; watery potato makes the dough slack.
• Don't rush to add flour; potato dough looks sticky at first and comes together as you knead.
• Cool under a cloth; covering the rolls as they come out keeps the crust soft.

FAQ

What is bidda? The Cypriot name for bun- or pitta-style breads; the potato version is known as badadezli bidda.

Why add potato to dough? Potato starch holds moisture, so the rolls are softer and stale more slowly.

Should the potato be warm? No — it must be fully cooled; warm potato weakens the yeast.