Gozleme - the famous Turkish flatbread

Gozleme is a stuffed Turkish tortilla, wrapped in an envelope and rolled thinly. Sometimes gözleme is made from two cakes pinned together. Gözleme is prepared from different types of dough - yeast, kefir, puff, often from a special Turkish yufka dough. Gözleme fillings can be varied, made vegetable (spinach, eggplant), meat and cheese fillings. You can also make sweet gözleme stuffed with brown sugar. We chose the filling with cheese and leeks.

Ingredients

• 500 g strong flour (more than 10% protein)
• 150 g thick natural yoghurt
• 5 g dry yeast
• 5 g salt
• olive oil
• 2 large stalks of leeks (white part + 5-7 cm light green)
• 120 g homemade or halloumi cheese
• olive oil
• Turkish hot pepper paste, optional
• dried mint
• salt

Directions

1. For the dough, combine flour, yeast and salt. Add yogurt and 220 ml warm water, knead the dough, knead for 5 minutes. - the dough will be sticky. Cover with plastic wrap and leave for 15 minutes.
2. Pour olive oil over the dough, knead for another 5-7 minutes. Cover with plastic wrap and leave to rise for about 1 hour.
3. For the filling, cut the leeks in half lengthwise and rinse off the sand, then thinly slice across, salt and stir with your hands. Fry in a little olive oil over low heat, 5 minutes.
4. Divide the dough into 90-100 g pieces. Roll each into a ball and roll into a thinnest oval about 22 cm wide.
5. Put the leeks in half of the oval, sprinkle with crumbled or grated cheese and dry mint. If using a spicy paste, lightly grease the center of the other half of the oval with it. Cover the filling with dough and press the edges well.
6. Fry the gözleme in a dry, well-heated skillet until brown specks on both sides. Place in a saucepan under the lid. Serve immediately when all the tortillas are ready.