Spinach and Feta Gozleme
This flatbread only uses a few basic ingredients for the dough and the flatbreads are grilled in a pan, which makes it easier. The filling can be whatever you want, really. For this ones I'm going with the typical spinach and feta, with a slight adjustment.
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 1 cup warm water ((250 ml))
- 2+1/4 tsp dry yeast ((7 g))
- 3 cup bread flour ((390 g))
- 1 tbsp olive oil
- 2 tbsp yogurt ((30 g))
- 1/4 tsp salt
- 14 oz frozen spinach ((400 g))
- 1 onion (, finely diced)
- 7 oz feta cheese ((200 g))
- 3.5 oz shredded mozzarella ((100 g))
- 1 tsp chili flakes
- 1 tsp garlic powder
Instructions
- 1
Mix dry yeast with warm water and leave for 3-5 minutes for the yeast to activate.
- 2
In a standing mixer bowl, add in the rest of the bread ingredients including yeast mixture. Mix to incorporate and then knead for 10 minutes. Form the dough into a ball and place it in a greased bowl and cover it tightly with a cling film. Leave until the dough rises double its size.
- 3
Thaw the spinach and squeeze out the water. Then chop into small pieces. Put the spinach in a bowl together with the rest of the filling ingredients. Mix well and set aside. TIP: Divide the filling into 6 so that you get equal filling for each bread.
- 4
Place the risen dough on a lightly floured working surface. Lightly knead into a log and cut it into 6 equal pieces. Form each piece into a ball.
- 5
Take one ball and roll it into a very thin square, around 10 inch (25 cm). Place some filling in the center and spread evenly, leaving around 2 inch (5 cm) empty space all around.
- 6
Fold each side to the center, making sure you cover the filling completely. Cook in hot pan with some oil for 3 minutes on each side (or until golden brown). Brush with some oil before flipping the bread.
- 7
Meanwhile continue with the rest of the balls, cooking them as you go. Cover the cooked gozleme with a kitchen cloth to maintain them warm. Cut and enjoy!