Turkish Stuffed Flatbread (Gozleme)
This yeasted dough is so soft and easy to work with. I don't really like kneading by hand, so I used a bread machine instead for the kneading part only. You can stuff it with whatever fillings you like or leave it unstuffed. Great for snacking or a side dish.
- Serves: 6 persons
- 1cup lukewarm water
- 1teaspoon butter-flavored shortening
- ½teaspoon salt
- 1teaspoon white sugar
- 2⅓ cups bread flour
- 1teaspoon yeast
- 1tablespoon olive oil
- 1tablespoon butter
- ½medium onion, chopped
- ½teaspoon salt
- 1½ cups frozen chopped spinach - thawed, drained, and squeezed dry
- ½teaspoon garlic, minced
- 6tablespoons grated Parmesan cheese
- 2tablespoons olive oil, or as needed
Step 1Place lukewarm water, shortening, salt, sugar, bread flour, and yeast in a bread machine in the order listed. Run Dough cycle. Remove dough from the machine at the kneading, 20 minutes.
Step 2Divide dough into 5 pieces and roll them into balls. Place on a floured surface, cover with a slightly damp cloth, and leave to rest for 20 to 30 minutes.
Step 3Meanwhile, melt oil and butter for filling in a medium skillet over medium heat. Add onion and salt and cook, stirring frequently, until onions soften, about 10 minutes. Add spinach and garlic and cook for another 3 to 5 minutes. Remove from the heat.
Step 4Roll dough circles into flat rounds, 5 to 6 inches in diameter. Fill one half each circle with spinach mixture, sprinkle with Parmesan cheese, then fold the other half over and seal the edges.
Step 5Preheat a griddle or large frying pan over medium-high heat. Brush one side of each gozleme with oil and place on the hot pan; cook until base is golden, 2 to 3 minutes. Brush top side with olive oil, turn, and cook until golden, another 2 to 3 minutes.