SUPER EASY GOZLEME RECIPE

I’m only giving you the recipe for the dough as fillings are only limited by your imagination, though I have thrown in some suggestions. On this particular occasion I used a filling of English spinach, pickled jalapenos, egg and feta cheese. A wedge of lemon was served on the side to squeeze over
.

The spinach was rinsed and chopped, the jalapenos chopped as well, a whole egg broken over the spinach and feta crumbled on top. The gozlame are then folded like and envelope, ready to fry on a low heat in a non stick pan.

This gozlame dough couldn’t be simpler. Just flour, water and salt. Give it a knead and leave it to stand while you chop up the filling ingredients. Then it is a case of assembling, cooking and eating

INGREDIENTS:

• 160g plain flour
• 160g self raising flour
• 300g Greek style yoghurt
• ½ teaspoon salt

INSTRUCTIONS:

1. Place flours, yoghurt and salt in a bowl. Mix until just combined and then turn on to a well floured surface. Knead dough until smooth, note that the dough will be slightly sticky. Separate into four portions, roll into balls and keep covered (to prevent drying out) while you prepare your ingredients.
2. Once you have your fillings ready, roll out one piece of dough with a floured rolling pin. You want to roll your dough as thin as you can, around 1mm (1/16th of an inch). You will end up with 30 – 35cm (12 -14 inch) circles of dough.
3. Place your fillings in the middle of the circle of dough and fold over one side at a time, overlapping them, like an envelope.
4. Heat a non stick pan with a little oil over a medium/low heat. Place gozlame fold side down in your pan. Cook on one side until brown and dough is cooked through, this will take a few minutes. Once cooked turn over and cook on the other side. Once cooked place in an oven on a low heat to keep warm until the reset of the gozlame are cooked.

Recipe adapted from : bellyrumbles