Gozleme (Stuffed Turkish Bread)

This was a recipe that I came across on the internet. Turkish food is something that I think is much over looked in Britain. The flavours are lovely and I've often wanted to create them at home. But due to lack of recipes I haven't sallied into Turkish Cuisine that often. So here is my version of a Gozleme recipe. I think next time I might roll the bread thinner, make then smaller and find an easier way of stuffing them but I don't think they've worked out too bad for a first attempt! You can stuff them with whatever you like - I chose Spinach, Onions, Feta Cheese and Diced Chicken Breast.

Ingredients (makes about 6):

For the bread dough: - 

300g Plain Flour

300ml Warm Water

1 7g Sachet of Yeast

1 and a half tsp sugar

Olive Oil

For the stuffing: -

As I said in the introduction you can use anything you like here but I used 2 Chicken Breasts (diced), 1 bag of spinach, 1 block of Feta cheese (crumbled) and 1 Onion (finely sliced). I fried the Chicken and Onion together in some oil and garlic until cooked then added the Spinach. I added the feta on top when stuffing the breads later.

Method:

1. Mix the warm water, yeast and sugar and leave somewhere warm for the yeast to ferment until frothy. (Usually about half an hour).
2. Sift flour into a bowl with salt and olive oil. Add yeast to mixture, combine and then turn out onto a floured surface and knead with the heel of your hand for at least 10 minutes.
3. Divide the dough into about 6 balls and place onto a greased baking tray, cover with a clean tea towel and leave somewhere warm to rise for at least half an hour.
4. Dust a clean surface with flour and dust your rolling pin. Knock the dough back and then roll each ball into a rough rectangle, quite thinly. Lightly brush the surface with oil and fold the sides, left and right, into the centre. (Next time I might do this with circles instead of rectangles as it might work easier).  Rotate the dough around (about 90 degress) and roll out into another rectangle. Repeat first rectangle and fold/roll again.
5. Making sure your filling is warm and ready to use, heat a pan (I used a Chapati pan as it should be flat-based) and brush dough surface with oil. Place filling on one side of the dough. Here I added the chicken mixture then sprinkled the crumbled feta over the top. Fold the empty half of the dough over the filling and pinch the sides together to make a parcel. Brush the surface with Olive Oil once again.
6. Lay onto the pan and cook each side until lightly browned, brushing the top side with oil before flipping over. It's difficult to cook 6 at once so I wrapped my first few gozlemes in foil and kept them warm in the oven before serving. Perhaps make less if it's just for a small meal. Serve straight away, I served mine with Greek yoghurt and salad. Delicious!