Effortless Turkish Spinach Flatbread (Print Version)
# Ingredients:
→ Dough
01 -
3 tablespoons olive oil, plus a bit more for brushing
02 -
240 millilitres warm water
03 -
1 teaspoon salt
04 -
473 grams plain flour
→ Spinach, Onion, and Feta Filling
05 -
1 cup (about 150 grams) feta cheese, crumbled and drained
06 -
4 packed cups (roughly 120 grams) baby spinach leaves, chopped roughly
07 -
1 medium yellow onion, chopped up small
08 -
2 tablespoons olive oil
09 -
1/2 teaspoon pul biber or Aleppo pepper
10 -
Salt, as needed
11 -
Some black pepper, freshly ground
# Instructions:
01 -
Enjoy these gözleme warm or at room temp. Try them with some salad if you’re feeling fancy.
02 -
When one is done, pop it on a tray, swipe a little olive oil over each side, and toss a towel on top to stop it drying out while you finish the rest.
03 -
Heat a big pan (non-stick is easiest) on medium-high. Toss a gözleme into the dry pan, cook it for about a minute, then flip. After another minute, flip again and let each side go for about 45 seconds more—or until you’ve got lovely golden spots and it’s nice and crisp.
04 -
Roll, stuff, and seal the rest just like before. Cover any you finish with a towel so they stay soft.
05 -
Fold the dough over to trap the filling, making a half-moon. Press out as much air as you can and pinch around the border to close it. If it’s not sticking, wet your fingers a little.
06 -
Spoon about half a cup of filling onto one half of each dough circle. Leave about 2 cm free at the edge.
07 -
Dust your surface, then roll out each dough ball into a thin circle, about 27 centimeters wide. Try to keep them even—this helps ’em cook right.
08 -
Slice your rested dough into 6 chunks. Shape them into balls and keep them tucked under a towel so they don’t dry up.
09 -
Scrunch the seasoning into your spinach and onions by hand to get them a little soft. Then, crumble in the feta, stir it up, season to taste, then cover and set aside.
10 -
Toss spinach and onion into a big bowl, drizzle with olive oil, hit it with salt, black pepper, and pul biber/Aleppo powder. Mix it up so it all gets coated.
11 -
Move your dough to a floured spot, knead until it’s mostly smooth and not too soft—just a couple minutes. Drop into a bowl, oil it lightly, cover with a wet towel, and ignore for about 20 minutes.
12 -
Tip your flour into a big bowl, add the salt, then make a dip in the centre. Pour in the 3 tablespoons olive oil and the warm water. Use your hands to bring it all together until it turns into a scrappy dough.
# Notes:
01 -
You can make the filling a day ahead and keep it in the fridge, covered.
02 -
To warm them back up, just pop one in a pan over medium-high for about a minute and a half on each side.