STUFFED TURKISH FLAT BREAD

STUFFED TURKISH FLAT BREAD -

The recipe has two types of Turkish gozleme, half filled with fresh herbs and feta and the others with spicy sausage and nutty cheese.

INGREDIENTS:

For the dough:

500 g plain flour
60 ml extra virgin olive oil
200 ml warm water

For the fillings:

small bunch fresh parsley, chopped
small bunch mint leaves, chopped
small bunch dill, chopped
200 g feta cheese, crumbled
3 spicy sausages, such as sujuk or chorizo, sliced
handful grated cheese, such as eski kasar, mature gouda or emmenthal

To serve:

1 lemon, cut into wedges
jar pickled chillies

METHOD:

For the dough:

Sift the flour and a teaspoon of salt together into a large bowl. Make a well in the centre, pour in the olive oil then gradually stir in enough water to make a nice ball of dough.
Turn the dough onto a floured surface and knead for about 5 minutes, or until smooth and elastic. Split the dough into six equal balls and leave to rest under a tea towel for an hour.

To make the herb and feta filling:
Mix the parsley, mint and dill with feta in a bowl and add a pinch of black pepper.

To make the sausage and cheese filling:
Mix the spicy sausage and grated cheese in a separate bowl.

Lightly dust a surface with flour and use the longest rolling pin in the house to roll each dough ball out as thinly as possible into a rectangular shape – somewhere round to around 30cm x 40cm.
For each flatbread, fold the top third down towards you to cover the middle third. Fold the bottom third up to cover the middle third too so you have a long rectangle. Add one of the fillings to one half of the rectangle – you can be generous, but be careful not to overfill them.
Brush the edges with water then fold the other half of the pastry over the filling ingredients, pressing it down lightly all over, especially at the edges. Repeat this until you have three of each filling.
Heat a wide frying pan over a medium heat and cook one or two at a time in a dry pan for 3-4 minutes both sides until browned and crisp. Cut in half and serve with lemon wedges and pickled chillies.