Gözleme
- Good Food member
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Serves 8
Easy
Prep: 3 mins
Cook: 30 mins
0 reviews
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This recipe was submitted by a Good Food member and has not been tested by our team.
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"Substituting 250ml of water for plain yogurt from my usual bread dough recipe, I feel pretty happy with these gözleme. With my eyes tight shut I can almost feel the sunshine on my back when we eat these for tea."
Ingredients
Units:
MetricUS
For the dough
-
500g strong white bread flour
-
150g plain yogurt
-
225g water
-
4g dried yeast
about 1 level tsp
-
5g salt
-
olive oil
for kneading
For the filling
-
1 large leek
diced and cooked in a little olive oil
-
halloumi cheese
to grate for each gözleme
-
dried mint
to sprinkle for each gözleme
-
Turkish red pepper paste
(optional – a very spicy pepper paste that can be smeared lightly onto each gözleme)
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Method
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step 1
Add the flour, salt and dried yeast to a mixing bowl. I like to use an electronic scale here – measure the water and yogurt carefully on to the flour mixture. Mix with a large spoon – it will feel very wet. Cover with a tea towel and stand for 10 minutes.
-
step 2
Give the dough another vigorous mix in the bowl. Oil your hands and also the work surface, turn the dough out and give it a good knead with for a couple of minutes. Put the dough back in the bowl and leave for 1 hour.
-
step 3
When ready to cook the gözleme pull balls of dough off measuring roughly 100g and roll out on a lightly floured surface. You want the gözleme to be cardboard thin, oval shaped and roughly 9in (small pizza-like) in size.
-
step 4
On to one half of the oval, grate about a tablespoon of halloumi, a teaspoon of dried mint and a 2 teaspoons of the cooked leek. If using, lightly smear blobs of the pepper paste onto the dough. Fold the other half over the filling and pinch the seams of the gözleme shut.
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step 5
Cook the gözleme in a dry frying pan over a moderate heat until the skin begins to blister and turn nut brown in some spots. Turn over and cook the other side of the gözleme. When ready, turn out onto a chopping board, cut into strips and serve immediately.
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