Turkish #Spinach #and #Feta #Flatbread

Gozleme has been in my bookmark record for virtually further than 2 years. Ever in view that I first learn this recipe, I had at all times necessary to make it, however it stored slipping out and I may no longer make it till now. It is the cease of our first week of A to Z International flatbread collection and I even have this delicious Turkish Gozleme for the letter ‘G’.



Gozleme is a really generic highway meals in Turkey and may be made with a sort of filling. The fillings may be the two candy or savory and there are a couple of unique savory versions. The filling may be wherever among potato to herbs to simply cheese to this spinach and cheese. The spinach and cheese combination may just be very generic within the Turkish delicacies and may be considered as a filling for a couple of unique recipes like this Turkish Cigar Pastry.

The dough for the Gozleme is quite simple and made with simply the primary flour and yeast. There may be just a bit little bit of yogurt to offer it that tangy flavor, but for those who prefer, it's skipped. The fun of creating the Gozleme is within the rolling part. The dough needs to be rolled / stretched quite thin to have a nice ratio of the dough to the filling. If the dough is rolled too thick, the Gozleme will really experience a mouthful with a really doughy feel.

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Ingredients
To make the dough -

    All Purpose flour - 3 cups
    Active Dry yeast - 2 1/4 tsp
    Sugar - 1 tsp
    Olive oil - 3 TBSP
    Yogurt - 2 TBSP
    Salt - 1 tsp
    Warm water - 1 1/4 cup would possibly want further or less

To make the Filling -

    Spinach - 10 oz chopped
    Onion - 1 finely chopped
    Feta cheese - 8 oz
    Crushed red pepper - 1 1/2 tsp modify founded mostly on spice level
    Olive oil - 2 tsp

Instructions
To make the dough -

    I made the dough in my stand mixer. In the bowl of the mixer, upload the flour and salt and blend to combine.
    In a measuring cup, warmth about 1 cup of water. Add the energetic dry yeast and sugar to the water and blend well. Cover the cup and let the yeast evidence for about 10 minutes.
    The yeast may be bubbly and foamy on the cease of 10 minutes. If the yeast doesn't seem foamy, then the yeast would possibly be lifeless and also you must soar with a brand new batch.
    Add the yogurt and the yeast combination to the bowl alongside with the olive oil and soar mixing. Add further water if had to make a really tender dough. The dough may be very tender but no longer sticky.
    Dived the dough into 6 identical items and make a sleek ball. Place the dough balls on a greased tray, properly spaced and disguise with a plastic wrap.
    Let the dough rise for about 30 minutes to an hour or till it has doubled in size.

To make the spinach and feta filling -

    I used frozen chopped spinach to make the filling.for the Gozleme. In a microwave secure bowl, area the spinach and thaw it within the microwave according to the lessons on the microwave.
    Squeeze all of the further water out of the thawed spinach and maintain it aside.
    Heat oil in a pan and as soon as it heats up, upload the chopped onion. Let the onion cook dinner a bit.
    Add the overwhelmed red pepper to the onions and let it cook dinner for couple of minutes more. Do no longer let the onions caramelize too much. Just cook dinner till they're tender and translucent.
    Add the ready spinach to the pan and blend properly to combine. Cook for couple of minutes further for flavors to combine. DO NOT ADD SALT. The Feta cheese has much of salt and that was simply sufficient for the filling. Also style the cheese after which choose for those who want any further salt.
    Let the spinach onion combination cool down to room temperature after which upload the crumbled feta to the mixture. Mix properly to flippantly combine.

To form and cook dinner the Gozleme -

    Once the dough has risen, take one piece of dough and area it on a properly floured surface.
    Start rolling the dough to form a big circle which may just be very very thin. Make certain which you simply roll the dough very thin or else the Gozleme will really experience very doughy.
    Fold NULL reverse facets of the dough toward the center.
    Divide the filling into 6 identical parts. Place one phase of the filling within the middle of the dough. Refer to the image beneath to recognize the folding technique.
    Now fold the unique NULL reverse facets over the filling toward the center, overlapping and seal the rims well.
    Heat a heavy skillet / pan on medium excessive heat.
    Brush the ready gozleme dough with olive oil and area it on the hot pan, oiled aspect down.
    Cook on medium warmth till golden brown after which flip to the unique side. Before flipping, brush this aspect with oil as well.
    Cook on equally the aspect till golden brown. Make certain that the warmth is on low to medium to permit the Gozleme to cook dinner all of the method through. If cooked on too excessive heat, the backyard will cook dinner faster and the internal will nonetheless stay very doughy.
    Slice into 2 or four items and serve warm.

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