Gozleme Spinach Feta Flatbread (Print Version)
# Ingredients:
→ Dough
01 -
3 cups all-purpose flour
02 -
2 ¼ teaspoons active dry yeast
03 -
1 teaspoon sugar
04 -
3 tablespoons olive oil
05 -
2 tablespoons yogurt
06 -
1 teaspoon salt
07 -
1 ¼ cups warm water (approximately)
→ Filling
08 -
300g (10 oz) chopped spinach
09 -
1 onion, finely chopped
10 -
225g (8 oz) feta cheese
11 -
1 ½ teaspoons crushed red pepper
12 -
2 teaspoons olive oil
# Instructions:
01 -
In a stand mixer bowl, combine flour and salt. Heat 1 cup of water, add yeast and sugar, then cover and let proof for 10 minutes until foamy and bubbly. Add the proofed yeast, yogurt, and olive oil to the flour mixture. Mix, adding more water if needed, until a soft but not sticky dough forms.
02 -
Divide the dough into 6 equal pieces and shape into smooth balls. Place on a greased tray with adequate spacing and cover with plastic wrap. Allow to rise for 30-60 minutes until doubled in size.
03 -
If using frozen spinach, thaw according to package instructions and thoroughly squeeze out excess water. Heat oil in a pan over medium heat and sauté chopped onions until soft and translucent. Add crushed red pepper and cook for 2 additional minutes. Add prepared spinach and cook briefly to combine flavors. Do not add salt at this stage.
04 -
Allow the spinach-onion mixture to cool to room temperature. Add crumbled feta cheese and mix thoroughly to distribute evenly.
05 -
On a well-floured surface, roll each dough ball into a very thin circle. Fold two opposite sides of the dough toward the center. Divide filling into 6 equal portions and place one portion in the center of each rolled dough.
06 -
Fold the remaining two opposite sides over the filling toward the center, overlapping slightly. Press edges firmly to seal completely.
07 -
Heat a heavy skillet over medium heat. Brush one side of the gozleme with olive oil and place oiled-side down on the hot pan. While cooking, brush the exposed side with oil. Cook until golden brown, then flip and cook the other side. Maintain medium-low heat to ensure the interior cooks thoroughly without burning the exterior.
08 -
Slice each gozleme into 2 or 4 pieces and serve warm.
# Notes:
01 -
If the yeast doesn't foam during proofing, it may be inactive and should be replaced.
02 -
The dough should be rolled very thin to avoid a doughy texture in the finished gozleme.
03 -
Taste the feta cheese before adding additional salt as it's typically quite salty already.