Gözleme (Turkish Flatbread)
Photo: Maderibeyza, CC BY-SA 3.0
Gözleme is a Turkish flatbread of thin yeast dough folded around a filling and browned on a griddle. The name comes from göz, meaning compartment, which describes the sealed pocket that holds the filling. This version rolls the dough to 5 mm, brushes it with oil, and folds it before filling, so the finished bread is crisp at the edges and tender inside. Pair it with cold ayran, the traditional drink.
Instructions
Sift the flour into a large bowl, holding back 1 cup for later. Stir in the salt and make a well in the centre.
Mix the yeast and sugar in a small bowl and stir in ¼ cup of warm water. Pour this into the well, cover it with a little of the flour, and leave it for 10 minutes until it begins to rise.
Stir in the rest of the water until the mixture is smooth, then knead for 5 minutes into a medium-soft dough. Cover the bowl and leave it in a warm place for 1 hour, or until the dough has doubled in size.
Tip the dough onto a lightly floured board and, with floured hands, divide it into 10 portions. Shape each one into a ball and roll it with a rolling pin into a rectangle about 5 mm thick. Brush the surface with oil.
Fold the two opposite edges in so they meet in the centre. Spread your filling over half of the dough, then fold the other half over it to make an oblong. Press the edges firmly to seal them.
Heat a griddle or cast iron skillet and grease it with butter. Lay the gözleme on the hot surface and cook until both sides are browned. Serve hot with ayran.
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