Learn how to make Gozleme, Turkish Bread. It's a type of flatbread, filled with a variety of savory ingredients and often eaten as street food. Easy step by step recipe for a delicious snack
Once combined, turn the speed up to about number 5, and let it knead for about 10 minutes. If kneading by hand, think of it as therapeutic, and knead on a flour dusted surface for 10 minutes!
06The dough will be ready when it starts to pull away from the sides of the bowl. See photos above. If the dough is too 'wet' and doesn't pull away from the sides, add the extra flour in Tablespoon increments. Each brand of flour is different and I have noticed the flour quantity does vary if I use different flour!
07Dust your hands with flour and remove the dough from the mixer. Divide into 6-8 even size balls and place on a lightly greased baking tin. Cover with a clean cloth and place somewhere warm to rise so it doubles in size. I placed my tin on top of the radiator and it took 20 minutes, however, times will vary depending on how warm your place is.
08When the dough has risen, you need to roll it out. For best results, this takes a bit of patience, but the results are well worth it.
09Find yourself a chopping board, or greaseproof paper which you will need to use to roll the dough out onto. If you choose to roll the dough directly onto a work surface, you will have great difficulty transferring the gozleme to the hot plate as it is so delicate! If it's on a board or greaseproof, you can lift the whole lot over to the hotplate and simply slide it onto the hotplate. Trust me on this!
10Lightly dust the surface, your rolling pin and your hands with flour. Roll out the dough into a rectangle shape, as thin as you can (a couple of millimeters). Lightly brush the surface with oil, and taking the left and right sides, bring them to the center (see photo on right). Rotate the dough 90 degrees, and roll out again to form a rectangle.
11Oil the surface, and fold one more time, and roll out again to the final rectangle shape.
12The folding and rolling will give the final dough a lighter, more elastic texture.If you want the gozleme to be very crispy with very little 'bounce', leave the folding process out
13Time for fillings! See below for filling suggestions. Get your hotplate on and heated up.
14Brush the dough surface with a bit of oil and place your chosen filling on half of the surface, distributing lightly and evenly. Fold the empty half over and pinch all the sides to seal the parcel. Brush the surface lightly with oil See the photo on the right, the dough is rolled out very thin so you can see the filling through it!
15Now for the tricky bit! If you've prepared the Gozleme on a chopping board or grease proof paper, well done for following my advice!!, lift the whole thing over to the hotplate and transfer it, with the brushed oil side down, onto the heat. Lightly brush the other side with oil once its on the hotplate. If you have a pizza paddle (most of us don't!), use that, or a fish slice will do. When the underside has started to brown, carefully turn the Gozleme over to cook the other side.
16When it's done, it will look like the photos. Repeat the process for the remaining balls of dough.