These moreish Turkish gozleme consist of savoury homemade flatbreads stuffed full of spinach and feta, then panfried until golden. Serve with lemon wedges and a corn salad.
Mix flours, 5 tablespoons oil, water and salt in a large bowl. Remove from bowl and knead dough until smooth and elastic (kneading by hand worked better for me than an electric mixer with dough hook). Place back in bowl, cover and rest for 20 minutes.
PREPARE SPINACH AND MAKE SALAD
Meanwhile, place spinach in a large microwave-safe bowl and microwave for 40-50 seconds, until starting to wilt. Leave to cool while you make salad.
Dice capsicum and avocado. Finely dice shallot. Halve tomatoes. Place in a salad bowl with corn and season with salt and pepper. Cut lemon into wedges.
Whisk egg with a fork. Add egg, crumbled feta, cheddar/Colby, pinenuts and oregano to spinach. Season generously with cracked pepper and mix well.
Divide dough into four pieces. Lightly dust your work surface with flour, if needed (I found I didn’t need to and the end result was nicer without it). Roll out one piece of dough into a large circle or rectangle (pastry should be thin). Spread filling over one half then fold other half over to enclose. Press out any excess air and seal the edges well (trim these if needed). Repeat with remaining pieces of dough.
Heat 1/2 tablespoon oil in each of two large frying pans (if possible) on medium-high. Add a gozleme to each pan and cook for 3 minutes each side, pressing down gently, until golden and crisp. Remove onto a wire rack and cook remaining gozleme.
Cut gozleme into smaller pieces and serve with salad and lemon wedges to squeeze over the meal.
WINE MATCH: A Sauvignon Blanc.
GLUTEN-FREE OPTION: Swap plain flour for plain gluten-free flour.
INGREDIENT SWAPS / NOTES: If you don’t have brown rice flour you can use all plain flour.
STORING AND REHEATING: Store gozleme and salad separately. Gozleme are best reheated in a frying pan, toasted sandwich maker or in the oven.