Spinach And Feta Gozleme
Turkish pan-fried flatbread filled with spinach and feta cheese
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.