1 h 30 min

Step 1

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.

Step 2

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.

Step 3

Keep working the dough on working surface for about 10 min until the dough is elastic and smooth.

Step 4

Round the dough and place to rest, covered with a plastic wrap, for about 30-60 min.

Step 5

Divide the dough as you like the size of your Gözleme, I divided my dough to 6 even pieces.

Step 6

With a rolling pin or a long stick open the pieces of dough on a floured surface to a super thin layer.

Step 7

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.

Step 8

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 400°F (200°C) on low heat, directly on the stone, flipping every minute until fully cooked.

Step 9

Cut while still hot and serve with a slice of lemon.

Step 10

YASSS!