Village-style gözleme: paper-thin dough filled with spinach, onion and white cheese, cooked on a griddle and brushed with butter. Great for breakfast.
Ingredients
Instructions
- 1
Knead the flour, 4 g of the salt and the warm water into a soft dough that doesn't stick to your hands. Divide into 4 balls, cover and rest for 30 minutes.
- 2
Wash, drain and finely chop the spinach. Finely chop the onion and crumble the cheese; mix everything with the remaining salt and the pepper flakes.
- 3
Roll each ball out very thinly on a floured surface with a thin rolling pin to about 40 cm across.
- 4
Spread a quarter of the filling over half of the dough, fold the other half over and press the edges; then fold into a rectangle.
- 5
Heat a large frying pan or griddle over medium heat. Place the gözleme in the pan, brush the top with sunflower oil and cook for 3-4 minutes per side, until golden with brown spots.
- 6
Brush with the melted butter as soon as it comes off the heat, cut into pieces and serve hot.
Nutrition
Per serving
| Calories | 558 kcal |
|---|---|
| Protein | 18 g |
| Carbs | 80 g |
| Fat | 19 g |
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