Gözleme (Spinach and Feta Stuffed Flatbread)

I saw a mention of Gozleme on some news feed, followed it, and decided that I had to make it, (Such a great name!)

Ingredients:

Dough:

• ~ ~4 cups (473 grams) all-purpose flour
• 1 cup lukewarm water (
  I used 16 ounces sourdough starter, 80 gr all purpose, and 160 gr whole wheat flour) 
• 1 teaspoon salt
• 3 tablespoons olive oil, plus more for brushing

Filling:

• 4 packed cups roughly chopped baby spinach leaves (I used 5.5 ounces of spinach and kale)
• optional = 1 bell pepper, thinly sliced and 3 ounces pepperoni
• 2 tablespoon olive oil
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon basil - optional
• 1/2 teaspoon oregano - optional 
• 1 Vidalia onion, thinly slice (about 8 ounces)
• 8 ounces crumbled feta8 ounces mozzarella cheese
  
  

 

Instructions:

1. Add the dough ingredients in a stand mixer. With a dough hook, mix for 2.5 minutes to come together, and another 5 or so on medium high speed until smooth 
2. Let the dough rest in a greased covered bowl for 20 minutes.
3. Make up filling - slice the spinach into thin slices, cut the kale into small bits. 
4. In a 10" frying pan, sautéed the onion for 3 to 4 minutes, then add the greens. Season with 1/2 teaspoon garlic powder
5. Optionally use a second pan, and put 1/2 of the onions with the bell pepper strips. Sautée until the papers soften, seasoning with basil, oregano, and garlic.
6. Let the fillings cool off on a large plat. 
7. After the dough has rested, divide it into 6 pieces. (Mine were about 125 gr or 4.4 ounces each)
8. Roll each piece into a ball and place them back on the bowl under a cover until you can roll them out.
9. Roll out each dough piece on a lightly floured surface, aiming for a 10 inch diameter circle,
10. Fill the gozleme with about a ½ cup of the filling spread evenly over one half of the circle, leaving a half inch gap around the edges.
    
    
    
    
11. Fold dough flap over the filling to make a half-moon shape. Gently pat the top to push out any air, then seal with your thumbs around the edges to form a good seal.
12. Place the finished gözleme on a sheet tray without touching. 
13. Cover with a clean damp towel so they don’t dry out. 
14. Re-heat the pans used to cook the filling to medium, brushing with 1/2 teaspoon oil.
15. Place one gozleme in the pan or pan. 
16. Cook for 1 minute. Then carefully flip over and cook the other side for 1 minute. Flip again and cook for about 45 to 50 seconds (the light brown circles will start to appear). Flip over again and cook for another 45 seconds. 
17. The gozleme should be cooked with visible light brown patches around.
18. Either keep covered after cooking, or place on a baking sheet in a 175 degree oven while you cook the rest of the gozleme.
    

 

Carole's Notes:

We liked this! The cheese and greens were tasty in the crisp crust - and Doug liked the peppers and pepperoni added to his.

The flagtbreads were thin - I may have been overly generous with the filling. Here is a stack of 2 slice ones.

I found the dough to be easy to work with.

The recipe is adapted from https://www.themediterraneandish.com/gozleme-turkish-flatbread/ and https://www.recipetineats.com/gozleme/