A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.
- 300 gm plain flour, plus extra for dusting (2 cups)
- 300 gm wholemeal plain flour
- 150 gm Greek yoghurt
- 2 tbsp vegetable oil, plus extra for drizzling and frying
- Lemon wedges, to serve
Feta and greens filling
- 180 gm silverbeet, including some stalks, coarsely chopped (about ⅓ bunch)
- 70 gm kale, coarsely chopped
- ½ cup coarsely chopped mint
- ½ cup coarsely chopped flat-leaf parsley
- 2 tbsp coarsely chopped oregano
- 2 spring onions, thinly sliced
- ½ onion, finely chopped
- 1 garlic clove, finely chopped
- ¼ tsp ground cumin
- Pinch of ground allspice
- 250 gm feta, crumbled
- Finely grated rind of 1 lemon
- 1Combine flours in a bowl with 1 tsp salt and make a well in the centre. Add yoghurt, oil and 260ml water to well and mix to form a rough dough. Turn out onto a lightly floured surface and knead until smooth and elastic (8-10 minutes). Wrap in plastic wrap and stand overnight at room temperature to rest.
- 2Divide dough into 6 equal pieces. Working with a piece at a time, roll out as thinly as possible to form a rough 25cm x 45cm rectangle and drizzle with a little oil. Fold in half to form a square, then in half twice more to finish with a small square. Repeat rolling, drizzling and folding twice more. Set aside and repeat with the remaining pieces of dough.
- 3For filling, combine greens, herbs and spring onion in a bowl, and combine onion, garlic and spices in a separate bowl. Roll a dough square to a rough 22cm x 30cm rectangle and, with a short edge nearest you, sprinkle the bottom half with a sixth of the filling ingredients starting with the silverbeet mixture, then the onion mixture, then feta, season generously and finish with a little lemon rind. Fold down top half of dough to cover, pinch edges to seal, then repeat with remaining dough and filling.
- 4Heat a little oil in a frying pan over low-medium heat and fry gözleme one at a time, turning occasionally, until golden brown and cooked through (5-6 minutes). Keep warm in a low oven while frying remaining gözleme, wiping out pan with paper towels between each. Cut into squares and serve with lemon wedges and extra salt.
Drink Suggestion: Crisp, dry Turkish white Drink suggestion by Max Allen
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