Lately, I’ve taken to experimenting with various breads of the world … tortillas, fatayer, khachapuri. Not only are they tasty, but they’re filling and inexpensive and, by switching up the fillings, they’re rarely boring.
Gozleme are Turkish flat-breads, rolled very thinly, like burek or strudel dough, and then folded over or around greens (spinach or beet tops) and cheese (feta, cheddar or other hard melting cheeses), seasoned meat mixtures, sauteed mushrooms or even seasoned potatoes and then brushed with olive oil or clarified butter and sauteed in a pan.
The dough may be unleavened or leavened (yeast or baking powder) and the liquid used may be water, milk or yogurt.
For my first attempt, I decided on a simple recipe in which the dough is made with self-raising/rising flour, yogurt and a bit of salt. For the filling, I just used some grated cheddar.
The dough was a bit wetter…
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