Turkish Spinach Feta Flatbread (Print Version)
# Ingredients:
→ Dough
01 -
473 grams all-purpose flour
02 -
1 teaspoon salt
03 -
240 millilitres lukewarm water
04 -
3 tablespoons olive oil, plus extra for brushing
→ Spinach, Onion, and Feta Filling
05 -
4 packed cups (about 120 grams) baby spinach leaves, roughly chopped
06 -
2 tablespoons olive oil
07 -
1 medium yellow onion, finely chopped
08 -
Salt, to taste
09 -
Freshly ground black pepper, to taste
10 -
1/2 teaspoon Aleppo pepper or pul biber
11 -
1 cup (about 150 grams) feta cheese, drained and crumbled
# Instructions:
01 -
Sift the flour into a large mixing bowl. Make a well in the centre, then sprinkle over the salt. Add lukewarm water and 3 tablespoons olive oil to the well. Gradually incorporate the flour into the liquid using clean hands until a rough dough forms.
02 -
Transfer the dough onto a floured surface. Knead for 2 to 3 minutes until smooth and semi-firm. Place dough in a bowl, drizzle with olive oil, cover with a damp towel, and rest for 20 minutes for gluten relaxation.
03 -
Combine spinach and onion in a large bowl. Add olive oil, salt, black pepper, and Aleppo pepper. Mix thoroughly so vegetables are coated in seasoning.
04 -
With clean hands, massage seasoning into spinach and onion to soften the vegetables. Add crumbled feta and mix well. Adjust seasoning as needed. Cover and set aside.
05 -
After resting, divide dough into 6 equal pieces. Shape each into a ball and keep covered under a damp towel to prevent drying.
06 -
On a lightly floured surface, roll each ball into a thin circle approximately 27 centimetres in diameter. Maintain even thickness to ensure even cooking.
07 -
Evenly spread about 1/2 cup of filling onto one half of the dough circle, leaving a 2 centimetre border along the edge.
08 -
Fold the unfilled side over the filling to form a half-moon shape. Gently press out air, then pinch edges firmly to seal. Use a little water on your fingers if needed.
09 -
Repeat rolling, filling, and sealing with remaining dough and filling, keeping completed gözleme covered with a towel.
10 -
Preheat a large non-stick pan over medium-high heat. Place a gözleme in the dry pan and cook for 1 minute, flip, and cook the other side for 1 minute. Flip again and cook each side for a further 45 to 50 seconds, until golden patches appear and flatbread is crisp.
11 -
Transfer cooked gözleme to a tray. Brush both sides lightly with olive oil and cover with a clean towel to keep moist while finishing the batch.
12 -
Serve gözleme warm or at room temperature, optionally accompanied by a fresh salad.
# Notes:
01 -
The filling can be prepared one day in advance and stored covered in the refrigerator.
02 -
To reheat, warm gözleme in a non-stick pan over medium-high heat for 90 seconds per side.