Turkish Gözleme — thin flatbreads filled with spinach and cheese

Ingredients (for the dough, 8 flatbreads):

• 500 g wheat flour
• 250 ml warm water
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon dry bread yeast

For the filling:

• 300 g fresh spinach, washed and chopped
• 200 g white cheese (feta), crumbled
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• salt and black pepper to taste
• melted butter for brushing the baked flatbreads

Method:

1. In a large bowl, mix the flour, dry yeast and salt. Add the warm water and olive oil and knead into a soft, elastic dough. Cover with a towel and let rest for 30 minutes in a warm place.
2. Meanwhile, prepare the filling: sauté the onion in olive oil until softened, add the spinach and cook until fully wilted. Remove from heat, drain well and let cool. Mix with the crumbled cheese, salt and pepper.
3. Divide the dough into 8 equal balls. Roll each one out with a rolling pin into thin round flatbreads (about 25 cm in diameter).
4. Spread 2-3 tablespoons of filling over half of the flatbread, leaving 1-2 cm from the edges. Fold the other half over the filling and press the edges well with your fingers.
5. Bake the flatbreads on a hot saç or dry non-stick pan, 2-3 minutes on each side, until golden with brown spots.
6. Brush the hot flatbreads with a little melted butter and serve immediately.

Prep time: 30 minutes (+ 30 minutes dough rest) | Cooking time: about 20 minutes | Servings: 4 (8 flatbreads)