Gözleme

Dough

• plain flour400 g
• Greek yoghurt100 g
• water150 ml
• olive oil2 tbsp
• salt1 tsp

Filling

• spinach400 g
• feta200 g
• onions1
• red pepper flakes1 tsp
• flat-leaf parsley3 tbsp
• butter60 g
• lemons1

Dough

1. 01

   Mix the flour, the salt, the yoghurt, 1 tbsp of the oil and the lukewarm water to a soft dough and knead for 5 minutes until smooth.

2. 02

   Divide into 4, cover and rest for 30 minutes. Rested dough rolls far thinner without springing back.

Filling

3. 03

   Wilt the spinach, cool, squeeze out every drop of water and chop. A wet filling is what tears the gözleme and makes it soggy.

4. 04

   Finely chop the onion and soften it in the remaining oil. Crumble the feta, chop the parsley and mix both with the onion, the spinach and the red pepper flakes (pul biber). No salt — the feta is enough.

Cooking

5. 05

   Roll each piece out as thin as you possibly can, into a large rectangle. You should almost see through it.

6. 06

   Spread filling over one half, fold the other half over and press the edges to seal.

7. 07

   Melt the butter. Cook each gözleme on a hot dry griddle or heavy pan for 3 to 4 minutes a side, brushing with the butter, until blistered and golden in patches.

8. 08

   Cut the lemon into wedges. Cut the gözleme into pieces and serve hot with the lemon wedges.