Gozleme

• In a bowl, mix together your flour, water, oil, and salt and knead on a clean surface for 8 minutes until well combined and form into a ball, wrap with plastic wrap and set aside for 30 minutes at room temp.
• While your dough is resting make your filling.

Spinach and Feta filling

• Add your fresh spinach into a bowl and use your hands to crush it squeeze it so it reduced in volume.
• Add your eggs, your garlic and black pepper and mix, add your feta cheese and mix in and finish with your shredded cheese. Alternatively you can hold off on adding your shredded cheese and add this in as your fill.
• Set your filling aside until ready to use.

Beef and Feta filling

• In a bowl add your ground beef, garlic, black pepper, red chili flakes and your diced onion and mix well.
• Add water as needed a 1/4 cup at a time and mix well. You want your filling to me thinner in consistency and it will increase in volume. Mix well because you do not want the water to pool, when the water separates from the meat, you need to mix again. If you want to taste your salt level you can microwave a small amount and try it. I add a lot less salt if I am also added feta to the fill-in but if you are omitting feta, you may want to add salt to taste.
• Save your feta for when you are filling your dough.

Filling gozleme

• After your dough has rested, divide into 4. Cover the pieces you are not working with with a dish towel.
• round your dough into a circle and roll it out on a flour surface into a long oval. You want to roll it out fairly thin. When making gozleme it is traditionally rolled out very thin and not too much filling is added almost like a thin, stuffed flat bread. I have had gozleme rolled out a bit thicker with more filling. You can switch it up to your preference.
• Spread some of the filling on one half of your dough and fold it over and seal the edges, trying to remove as many air bubbles as possible before sealing. If using spinach filling and you didn’t mix in the shredded cheese don’t forget to ad some before sealing.
• If using the beef filling, crumble some feta over it before sealing.
• To fry, in a cast iron, griddle or frying pan and a tablespoon of less and place your gozleme and fry on medium – high heat until is is crispy and brown on one side and flip over to the other side it the same.
• Tips: If using a cast iron, your gozleme will burn easier than a frying pan so watch it and keep and eye on the temperature. Making 4 of these is not enough to get into a complete rhythm where the temperature is spot on every time but treat these like you would a pancake. If it starts cooking more on one side and you get those smell cues, flip it over. You can always flip is back and forth to get an even colour on both side.
• Remove from the heat and enjoy hot!