|Spinach and Feta Gozleme - served with lemon and sour cream.|
Preparation time: 50 minutes, plus 30 minutes proving
Cooking time: 1 hour, 15 minutes Makes 24
- 2 tbsp instant dried yeast
- 2 tsp caster (superfine) sugar
- 900g (6 cups) plain, strong bread and pizza flour, plus extra for dusting
- 80ml (1/3 cup) olive oil 2 garlic cloves 10g
- (1/2 cup) flat-leaf parsley leaves 5g
- (1/4 cup) mint leaves 200g baby spinach leaves
- 500g Greek feta cheese, crumbled
- freshly ground black pepper
- olive oil cooking spray
- lemon wedges, to serve
METHOD1 Add 600ml water, the yeast and sugar to a Thermo mixer bowl, measuring cup in. Heat for 3 min/50°C/speed two. Scrape down the side of the bowl. Add the flour and oil to the mixer bowl, measuring cup in. Knead for 2 min/kneading mode. Transfer the dough to a lightly floured bowl, cover and stand in a warm place for 30 minutes to prove. Clean the mixer bowl.
2 While the dough is proving, add the garlic, parsley, mint and spinach to the mixer bowl, measuring cup in. Chop for 2 sec/speed 6, or until finely chopped. Transfer to a bowl. Add the feta and stir to combine. Season with pepper.
3 Divide the dough into 24 equal portions. Roll each portion out on a lightly floured work surface to a large 20cm wide circle. Add 2 slightly heaped tablespoons of the spinach mixture onto one half of the dough, leaving a 1cm border. Fold over the dough to enclose the spinach, flattening the parcel slightly in the palm of your hand to remove any air bubbles, then pinching the edges together tightly to seal.
4 Place two large non-stick frying pans over medium-high heat. Spray them liberally with oil. Add one gozleme at a time to each pan. Cook, in batches, for 2-3 minutes, then spray the uncooked side liberally with oil and flip. Cook for a further 2-3 minutes or until cooked and golden. Transfer to a heatproof plate and cover loosely with foil to keep warm. Repeat with the remaining gozleme, using more oil with each one. Serve warm with the lemon wedges, or cool completely, then store.