1 hr 30 min
1 hr 30 min
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Gozleme is one of the easiest recipes for using up any seasonal veggies or herbs! Traditionally, classic gozleme is made with feta, spinach, and onion. Since we’re fully embracing fall vibes, Swiss chard and collard greens are at their peak! I chopped up some rainbow Swiss chard with a mix of sweet and hot colorful peppers, added thinly sliced onion, and piled everything into a super-thin yogurt-based dough. I added a bit of feta to the filling, folded it over, and baked it directly on the stone in my pizza oven. Slicing and serving it hot right from the oven with a squeeze of lemon? The perfect way to enjoy our seasonal gozleme!
In a medium-sized pan, heat some olive oil over medium heat. Add the chopped rainbow Swiss chard, sliced mini peppers, sliced onion, and a pinch of salt. Cook for about 5 minutes, stirring occasionally, until the veggies start to soften and reduce in volume. Remove from the heat and let cool to room temperature.
In a bowl, combine the flour, yogurt, olive oil, water, and salt. Mix well until all the ingredients are fully incorporated into a shaggy dough.
Keep working the dough on working surface for about 10 minutes until the dough is elastic and smooth.
Round the dough and place to rest, covered with a plastic wrap, for about 30-60 minutes.
Divide the dough as you like the size of your Gözleme. I divided my dough to 6 even pieces.
With a rolling pin or a long stick, open the pieces of dough on a floured surface to a super thin layer.
Add 1-2 tbsp of the filling in the centre of the dough sheet, crumble about 1 tbsp feta on top, and fold on itself.
Cook the gozleme in an oiled pan, flipping every 1–2 minutes to ensure even cooking on the outside and thorough cooking on the inside. Another option is to cook it in a preheated pizza oven at 205°C (200°C) on low heat, directly on the stone, flipping every minute until fully cooked.
Cut while still hot and serve with a slice of lemon.
YASSS!
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