Spinach And Feta Gozleme

BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. I couldn’t join for the last few months due to lack of time, but I didn’t want to miss out this time and somehow made it 🙂 This month’s host Anshie of Spice Roots selected griddle breads as the theme. We could make any breads that are cooked on a griddle or tawa. If you love bread baking and want to be part of this wonderful group, go through the details at the end of the post.

Most of our Indian breads are made in griddle but I wanted to try something different and settled on this gözleme. A gözleme is a savory Turkish flatbreads made from flour, yeast, oil and sometimes yogurt too. The fillings vary by region, but mostly include vegetables, greens, meat and cheese. For the perfect gözleme, they key is to roll the dough as thin as possible.

A traditional gözleme filling does not have spices, but I was worried if it will bland, so I added cumin, pepper and bit of chilli flakes. If you haven’t tried gözleme, you definitely must give this a try. It was really delicious and I will be making them often. Next time, I will substitute half the flour with wheat flour, and try different filings too. Recipe adapted from here.

Spinach And Feta Gozleme

Turkish pan-fried flatbread filled with spinach and feta cheese

Print Pin Recipe

Servings 6

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Resting Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Ingredients

• 3 cup all-purpose flour
• 2 tsp instant dried yeast
• ½ tsp sugar
• ¼ tsp salt
• 3 tbsp olive oil
• 2 tbsp yogurt
• 200 ml water

For the filling

• 200 g spinach leaves finely chopped
• 200 g feta cheese crumbled
• ¼ tsp cumin powder
• ½ tsp red chilli flakes
• Salt and pepper to taste
• Olive oil to cook

Instructions

• In a mixing bowl add flour, yeast, sugar, salt and mix well. Add oil, yogurt, water and mix well to form a dough.
• Knead the dough until soft and non-sticky. Cover the bowl with a damp cloth and rest for 30 minutes or until dough doubles.
• To make the filling, combine spinach, feta, cumin powder, red chilly flakes, salt and pepper in  large bowl and mix well.
• Once the dough doubles, punch the dough and knead again. Divide into 6 pieces and roll into balls.
• On a lightly floured surface, roll each ball with a rolling pin as thin as possible. Now fold the left and right so that it forms a rectangular shape.
• Place about 3 tbsp filling  in the middle and fold the top and bottom sides over the filling, making sure the filling is covered well. Gently press the edges to seal.
• Heat a griddle or pan and add little olive oil. Once oil is hot, gently place the gözleme and cook in medium heat until both sides are golden brown.

Notes

• If using active dry yeast, add yeast to warm water and let sit for 10 minutes or until yeast is foamy.
• 200 ml water was enough for me to make the dough. You can add more little more water if required.
• Spices in the filling are optional. You can adjust according to your preferences,
• It is important to roll the dough as thin as possible, otherwise the dough will not get cooked.

Course: Appetizer

Cuisine: Turkish

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