Name: Turkish Gozleme recipe by Priya Srinivasan at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 1/2 cup all purpose flour; 1/2 Cup whole wheat flour; 1/2 Cup warm water; 1 tbsp olive oil; Salt to taste; Stuffing :; Stuffing 2 nos medium potaotes; 1 no green chili, chopped; 1 medium sized onion, chopped; 1/2 cup feta cheese, crumbled; Handful of coriander leaves, chopped

Ingredients Serving: 2

1/2 cup all purpose flour
1/2 Cup whole wheat flour
1/2 Cup warm water
1 tbsp olive oil
Salt to taste
Stuffing :
Stuffing 2 nos medium potaotes
1 no green chili, chopped
1 medium sized onion, chopped
1/2 cup feta cheese, crumbled
Handful of coriander leaves, chopped

Instructions

Prepare the stuffing first, boil the potatoes until soft and mash it well. To this add crumbled feta cheese.
Heat pan with 1/2 tsp oil, saute chopped onions and chillies until translucent and add this to the potato-feta mixture. Add coriander leaves to this, mix well and keep aside.
I have used my food processor to knead the dough. You can also knead the dough by hand. Take both the flours and salt together in the processor, pulse it twice to mix well.
Add warm water and oil to knead a soft dough. If kneading by hand, knead about 4-5 minutes to get a soft dough.
Divide the dough and the filling into 4 portions. Dust our work surface with flour and take a portion of dough and roll it as thin as possible.
Place one portion of the filling in the centre of the rolled out dough, fold it from 4 sides like an envelope.
Sprinkle little flour on the folded dough and roll it again into thick rectangle. Repeat the same with the rest of the dough.
The speciality of the dough is, even after rolling it thin, stuffed and rolled again, it didn't break, i could roll the dough flat again with much ease.
Heat a flat tava and place the rolled gozleme on the hot tava. Keep the flame low and cook the bread until brown on both sides. Add a tsp of oil while cooking the gozleme. Serve it warm

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