I’d been meaning to make Gozleme since I saw it on Masterchef Australia. The ultra thin dough crisps up wonderfully around the filling, producing a perfect street food type wrap. As I watched Amena El Shafei easily roll and stretch the dough manipulating it to the shapes she wanted, I realised what a dream this yogurt enhanced dough was to use. Unlike pizza dough which can stubbornly shrink back, once stretched or rolled Gozleme dough stays put and can be stretched and rolled ultra thin to give a wonderful crisp outer to your chosen filling. I’ve used to to make a spin on the traditonal filling and added herbs to Feta, Spinach And Herb Gozleme with Raclette which adds flavour and a wonderful stringy texture.
Gozleme is a traditional unleavened bread from Turkey traditionally cooked over a wood fire, until it blisters and is golden brown with darker spots. It can be cooked on a griddle or over a barbecue. My recipe uses yeast and yogurt, the yogurt makes the dough more pliable and the yeast helps them keep a little better than when made with non yeasted dough.
To make the Gozleme the dough needs to be really thin, It’s very pliable and can be rolled and stretched to a few millimetres thickness.
The dough only needs to be roughly circular and if there are a few holes around the edge from stretching the dough, they won’t matter either. You just need the centre to be free of holes. After rolling it out, turn down the upper and lower edge to reinforce it.
Place the filling in the centre of the Gozleme, without it overlapping the double edges.
Wrap one side of the dough over the filling and press the double edges together.
Now fold the other side of the dough over to create a wrapped parcel.
Then Transfer the parcel to a griddle or frying pan and cook on both sides for 5-7 minutes.
Feta, Spinach And Herb Gozleme
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