Gozleme; Anatolian Flat breads stuffed with Spinach and Cheese
Experience the authentic flavors of Turkish street food with these delicious flatbreads, stuffed with a perfect blend of spinach, feta, and mozzarella, all cooked to a crispy perfection.
Equipment
- 1 Skillet Heat over medium
Ingredients
Main ingredients
- 2 cups all-purpose flour the base for your soft, stretchy dough
- ½ cup water just enough to bring your dough together without being sticky
- ¼ cup olive oil adds moisture and flavor to your flatbreads, keeps 'em soft
- 1 teaspoon salt balances the flavor in the dough and brings out the cheeses
- 2 cups fresh spinach chopped, fresh and green, not frozen, for that perfect bite
- 1 cup feta cheese crumbled, gives that sharp, tangy contrast you’ll love
- ½ cup mozzarella cheese grated, for all that melty melty goodness inside
- a pinch pepper or some herbs if you feel like adding a little zing
Instructions
Instructions
- Start by mixing flour, salt, water, and olive oil in a bowl. You’ll see it come together as a sticky ball.
- Knead that dough for about five minutes until it’s smooth and elastic. This kneading time is key for getting the dough to that perfect texture.
- Let the dough rest for 20 minutes so the gluten relaxes and it’s easier to roll thin.
- While it rests, mix your chopped spinach, feta, and mozzarella in another bowl. This filling is fresh and tasty.
- Divide dough into four equal parts and roll each into a thin circle. Don’t stress if they’re not perfect circles. You’re makin’ real food here.
- Add a good scoop of spinach-cheese mix on half of each dough circle. Fold it over and pinch the edges tight to seal that precious filling inside.
- Heat a skillet over medium and cook each flatbread for 3 to 4 minutes on each side. You gonna see golden brown spots forming, and that aroma filling your kitchen means you’re just about done.
Notes
Serve with Ayran Turkish yoghurt drink or Turkish tea, cay. Afiyet Olsun!