Gözleme (Turkish Flatbread with Potato, Spinach, Mint and Feta Cheese)
Gozleme - Turkish flatbread with Potato & Spinach filling, savory homemade flatbread made from scratch filled with Potato, Spinach, Feta Cheese , Mint and some spices.
1/2CupWater(more or less may be required depending on the flour)
For Filling
1tbspOlive Oil
1Small Onion Chopped
1clovegarlic chopped
3-4medium size potatoes boiled and mashed
1tbsptomato paste
1tspCoriander Powder
1tspRed chilly powder / Smoked Paprika(as per taste)
1tsp Cumin powder
1/4tspBlack Pepper
2CupsSpinach chopped
1/2CupFresh Mint chopped/torn into small pieces
1/2CupFresh Parsley/Coriander
1small Tomato chopped
Instructions
For the Dough
Combine the flour and salt in a large bowl. Make a well in the center and add yogurt and water. Give it a quick mix.
If the dough is dry add more water a tablespoon at a time.
Knead the dough for 3-4 minutes until smooth and elastic. Cover and set aside.
For the Filling
Heat oil in a pan. Once hot saute onion and garlic for 2-3 minutes or until translucent.
Add in the potatoes, spinach, Tomato paste, coriander powder, Red chilly powder, Black Pepper powder and salt.
Let it cook until the spinach is all done. Say 3-4 minutes. If you mix is a bit soft let it cook for an addition 3-4 minutes. Let it cool.
Cooking the Gözleme
Divide the dough into 6 equal parts or as desired on the size required.
Roll it out as thin as possible and in the shape of a rectangle.
Spread the filling evenly in the center, leaving around 1.5 inches from each side.
Top it up with chopped tomatoes, feta cheese and mint.
Very lightly brush the edges with water.
Take one side and put it on the mixture. Carefully grab the other end and put it on the first one, so that it covers and seals.
We need to make it in the shape of an envelope so that the filling is nicely sealed with the dough.
Cook it on slow until evenly cooked from all the sides.
Enjoy it hot.
Notes
All Purpose Flour/Maida can be replaced with whole wheat flour or you can use a combination of both. The texture of the bread will be different based on the flour used.