I’d been meaning to make Gozleme since I saw it on Masterchef Australia. The ultra thin dough crisps up wonderfully around the filling, producing a perfect street food type wrap. As I watched Amena El Shafei easily roll and stretch the dough manipulating it to the shapes she wanted, I realised what a dream this yogurt enhanced dough was to use. Unlike pizza dough which can stubbornly shrink back, once stretched or rolled Gozleme dough stays put and can be stretched and rolled ultra thin to give a wonderful crisp outer to your chosen filling. I’ve used to to make a spin on the traditonal filling and added herbs to Feta, Spinach And Herb Gozleme with Raclette which adds flavour and a wonderful stringy texture.
Gozleme is a traditional unleavened bread from Turkey traditionally cooked over a wood fire, until it blisters and is golden brown with darker spots. It can be cooked on a griddle or over a barbecue. My recipe uses yeast and yogurt, the yogurt makes the dough more pliable and the yeast helps them keep a little better than when made with non yeasted dough.
To make the Gozleme the dough needs to be really thin, It’s very pliable and can be rolled and stretched to a few millimetres thickness.
The dough only needs to be roughly circular and if there are a few holes around the edge from stretching the dough, they won’t matter either. You just need the centre to be free of holes. After rolling it out, turn down the upper and lower edge to reinforce it.
Place the filling in the centre of the Gozleme, without it overlapping the double edges.
Wrap one side of the dough over the filling and press the double edges together.
Now fold the other side of the dough over to create a wrapped parcel.
Then Transfer the parcel to a griddle or frying pan and cook on both sides for 5-7 minutes.
Feta, Spinach And Herb Gozleme
- For The Dough
- 500g plain flour
- ½ tsp sea salt
- 7g dried yeast
- 300g plain Greek yogurt
- 100mls tepid water
- oilve oil for rolling the dough
- For The Filling
- 280g raclette, cut in small pieces
- 400g feta, crumbled
- 2 tbsp Greek yogurt
- 230g baby spinach, washed and dried
- 3 sprigs of tarragon, finely chopped
- 3 sprigs of parsley, finely chopped
- 3 sprigs thyme, finely chopped
- juice of 1 lemon
- Put the flour and salt in a large bowl and stir to combine, then add the yeast and stir. It's important that the salt is combined with the flour before the yeast is added.
- In a separate bowl gradually stir the water into the yogurt.
- Stir the thinned yogurt into the flour mixture until a soft dough is formed.
- Sparsely dust the work surface with flour and knead the bread until the dough id smooth, about 7 mins.
- Divide the dough into 6 equal pieces and form each one into a ball. Place the balls on a clean dry surface, cover with a tea towel and leave to prove for 1 hour.
- Meanwhile, in a large bowl mix the raclette, feta and yogurt. Roughly chop the spinach and finely chop the herbs.
- Add these to the cheese and stir in the lemon juice.
- Set aside
- Once the dough has proved, drizzle a little olive oil on the work surface and roll the ball of dough in the oil, roll out with a rolling pin, turning to maintain a circle. If your circle is a bit crooked it won't matter too much. You should be able to roll out the dough to a couple of millimetres thick, if the dough isn't thin enough, stretch it from the centre gradually until the dough is really thin.
- Turn over 1cm top and bottom of the circle.
- Divide the filling into 6 roughly equal parts and place one portion of the filling in the centre of the dough, as in the photo.
- Fold the dough over the filling and press the top and bottom edges together.
- Repeat with the other side of the dough and you'll have a rectangular shaped parcel with 2 layers of dough on the top and one layer underneath.
- Heat a griddle or frying pan and carefully place the parcel in the pan, cook on each side for 5-7 mins until golden and crisp.
- Remove from the pan and serve immediately.
- Repeat with the remainder of the dough.
- If you have any dough left over both that and the filling will keep in the fridge wrapped in cling film.
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