Spinach and Feta Gözleme

In a bowl, combine 240 ml warm water, 60 g plain yogurt, 5 g dry yeast and 1 tsp salt. Add 450 g wheat flour and knead into a soft, elastic dough; knead for 6–8 minutes, working in 30 ml olive oil toward the end.

Cover the dough with a towel and let it rest in a warm place for 30 minutes until pliable.

Finely chop 500 g well-drained spinach and 1 onion. Place them in a bowl, add a pinch of red pepper flakes and a pinch of black pepper, season with 1 tsp salt, and massage with your hands for 2–3 minutes until the spinach wilts and the onion releases its juices. Crumble in 200 g feta and mix through the filling.

Divide the dough into 4 balls. Roll each one out on a lightly floured surface into a very thin round about 30–35 cm in diameter.

Spread a quarter of the filling over the center of each round, leaving a border free. Fold the edges over like an envelope, or fold in half, pinching the edges tightly so the filling doesn't spill out.

Heat a dry nonstick skillet over medium heat. Brush one side of the gözleme with a little olive oil and place it in the skillet. Cook for 2–3 minutes until the bottom is golden-spotted.

Brush the top with a little olive oil, flip, and cook for another 2–3 minutes. Cook the remaining gözleme the same way, adding more olive oil as needed.

Stack the finished flatbreads on top of one another, cover with a towel for 5 minutes, then cut into triangles and serve hot.