Mally’s Gozleme

Oozing with cheese and fresh spinach from the garden, what better comfort food could exist?

My sister’s partner Mally made us Gozleme at their first house in Tassie many years ago. Mally cooked them on a fire in the backyard that had a view of Mount Wellington.

Ingredients

• 4 cups plain flour

• 2 tablespoons neutral oil (however feel free to use olive oil as that’s all I ever have)

• 4 tablespoons Greek yogurt (full fat obvs)

• 1 packet of active dried yeast (7g)

• 2 teaspoons sugar

• 2 teaspoons sea salt (like Maldon)

• 1 level teaspoon baking powder

• 1 cup full cream milk, warmed

Method

1. Put the flour into a large mixing bowl then make a well in the middle, add the oil to it, yoghurt, yeast, sugar, salt and baking powder. Combine the ingredients (with your hands or a Kitchen Aid dough hook) until they resemble crumbs, and then add the warm milk in splashes, mixing until it comes together into a dough.

2. Put the dough on a floured surface as it will be super sticky. Flour your hands, and knead the dough for five minutes or so, then make into a round ball. Rub a teaspoon of oil over the exterior of the dough, and place it in a clean mixing bowl. Cover with a tea towel, and place in a warm spot to rise for about an hour, or until it has doubled in size. As a general rule it’s better to wait for things to double in size rather than putting a time on it.

3. Divide the dough into 12 pieces (it’s easier if you use a knife). Take each piece, roll it into a ball and flatten it between your palms. Dust the dough with flour, and roll each piece out into an oval of about 20cm.

4. Once you have each piece laid out now is the time to put ingredients in. Firstly put some crumbled fetta on the base, the add some tasty or cheddar cheese, topped with some parmesan (or another cheese with a bit of tang, like blue or goats). Place a handful of silverbeet or baby spinach leaves on top, season with salt and pepper and chilli flakes if you like. Once you have the ingredients on top get another piece of dough and lay it flat on the top. Push all the edges of the dough together from each side so it closes the Gozleme. Make sure there are no sneaky holes otherwise your ingredients will ooze out.

5. Once the Gozleme are ready to be cooked, heat up a saucepan (or fire up a BBQ, open fire or pizza oven). Then dry fry your gozleme on a medium to high heat. Fry the gozleme until golden brown. Serve with fresh lemon slices. Yummo