GOZLEME (TURKISH) #vegetarian #turkishrecipe

Instructions to make Gozleme Turkish bread, Turkish flapjack. Goody gumdrops! This is a superb formula.

Shockingly, I didn't have my camera with me, just my memory. The woman disclosed to me she was making Gozleme, one had a feta cheddar and spinach stuffing, one with minced sheep and parsley, and one had potato..and that's right, you got it, parsley.

The woman demonstrated to me how she made them and just communicated in Turkish so I needed to attempt and recall what she did! I purchased 2 of these Gozlemes to attempt, the Feta and the sheep one. They were just awesome!

I've since returned home and scoured the web searching for a formula that fits what I tasted yesterday, and there are such huge numbers of formula varieties, some with yeast, some without, some with salt, some without, etc.

What I have done is analyze myself with various fixings, that is to yeast or not to yeast!. You truly should make these, or attempt and chase out a Turkish sustenance slow down and get one. So tasty.

Also Try Our Recipe : Pan Fried Cinnamon Bananas

Ingredients

3 - 4 cups or 300 g - 400 g All purpose flour plain
1/4 tsp salt
1 1/4 cups or 300 ml warm water
1 g x 8 yeast sachet
1 1/2 tsp sugar
2 tbsp tblsp olive oil
For fillings see below or you can make plain ones and use as wraps.

Instructions

Add the warm water (the water should be not so hot you can't put your finger in it!), yeast, and sugar into a jug and leave somewhere warm until frothy. Depending on how warm the surroundings are, anything from 10-30 minutes. The jug will look like the photo below when it is ready.
Sift the flour into a mixing bowl, together with the salt and 2 tablespoons of olive oil. **** Start with the minimum quantity stated for the flour. You may not need to use the extra.
I used my Kitchenaid mixer with the dough hook attachment, so weighed the ingredients out directly into the mixing bowl.
When the yeast is frothy, add to the flour mixture and start the mixture on a slow setting until all ingredients are combined.
Once combined, turn the speed up to about number 5, and let it knead for about 10 minutes. If kneading by hand, think of it as therapeutic, and knead on a flour dusted surface for 10 minutes!
The dough will be ready when it starts to pull away from the sides of the bowl. See photos above. If the dough is too 'wet' and doesn't pull away from the sides, add the extra flour in Tablespoon increments. Each brand of flour is different and I have noticed the flour quantity does vary if I use different flour!
Dust your hands with flour and remove the dough from the mixer. Divide into 6 even size balls and place on a lightly greased baking tin. Cover with a clean cloth and place somewhere warm to rise so it doubles in size. I placed my tin on top of the radiator and it took 20 minutes, however, times will vary depending on how warm your place is.
When the dough has risen, you need to roll it out. For best results, this takes a bit of patience, but the results are well worth it.
Find yourself a chopping board, or greaseproof paper which you will need to use to roll the dough out onto. If you choose to roll the dough directly onto a work surface, you will have great difficulty transferring the gozleme to the hot plate as it is so delicate! If it's on a board or greaseproof, you can lift the whole lot over to the hotplate and simply slide it onto the hotplate. Trust me on this!
Lightly dust the surface, your rolling pin and your hands with flour. Roll out the dough into a rectangle shape, as thin as you can (a couple of millimeters). Lightly brush the surface with oil, and taking the left and right sides, bring them to the center (see photo on right). Rotate the dough 90 degrees, and roll out again to form a rectangle.
Oil the surface, and fold one more time, and roll out again to the final rectangle shape.
The folding and rolling will give the final dough a lighter, more elastic texture.If you want the gozleme to be very crispy with very little 'bounce', leave the folding process out
Time for fillings! See below for filling suggestions. Get your hotplate on and heated up.
Brush the dough surface with a bit of oil and place your chosen filling on half of the surface, distributing lightly and evenly. Fold the empty half over and pinch all the sides to seal the parcel. Brush the surface lightly with oil See the photo on the right, the dough is rolled out very thin so you can see the filling through it!
Now for the tricky bit! If you've prepared the Gozleme on a chopping board or grease proof paper, well done for following my advice!!, lift the whole thing over to the hotplate and transfer it, with the brushed oil side down, onto the heat. Lightly brush the other side with oil once its on the hotplate. If you have a pizza paddle (most of us don't!), use that, or a fish slice will do. When the underside has started to brown, carefully turn the Gozleme over to cook the other side.
When it's done, it will look like the photos. Repeat the process for the other 5 balls of dough.