Gözleme: Turkish Spinach and Feta Flatbread

Steps

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1. 1
   Sift 3 1/3 cups of all-purpose flour into a bowl and make a well in the center. Add 1 teaspoon of sea salt, 1 cup of lukewarm water, and 3 tablespoons of extra virgin olive oil to the well.
   ≈0:40
2. 2
   Using your fingertips, gently mix the flour with the liquid ingredients. The dough will feel shaggy at first, but keep working it until all the flour is incorporated and the ingredients come together.
   ≈1:37
3. 3
   Dust with a little more flour and knead the dough on a work surface for about 5–7 minutes until it becomes smooth, firm, and holds together as a ball.
   ≈2:21
4. 4
   Lightly oil a bowl, place the dough inside, and coat it with a bit more olive oil. Cover with a damp towel and let rest for about 20 minutes to allow the gluten to relax.
   ≈3:00
5. 5
   Prepare the filling: In a bowl, combine 4 cups of chopped baby spinach, 1 finely chopped yellow onion, 2 tablespoons of olive oil, salt, black pepper, and 1/2 teaspoon of Aleppo pepper.
   ≈3:34
6. 6
   Massage the spinach and onion mixture with your fingertips to soften the onion and infuse flavors. If excess liquid collects, squeeze it out using a fine-mesh strainer. Gently fold in 1 cup of crumbled feta cheese.
   ≈4:20
7. 7
   After resting, dust the work surface with flour and divide the dough into 6 equal balls. Using your fingertips and palms, gently stretch each ball to a very thin sheet (about 10 inches wide), being careful not to tear it.
   ≈5:18
8. 8
   Spoon a portion of the filling onto one half of each stretched dough sheet. Gently tap the top to release any air bubbles, then fold the sheet in half and press the edges gently to seal.
   ≈6:21
9. 9
   Heat a skillet over medium-high heat. Carefully lay in the first gözleme. Cook for about 1 minute, then flip. Repeat flipping a few times until bubbles appear on the surface and the dough is cooked through, about 3–4 minutes total per piece.
   ≈6:55
10. 10
    Brush the top of the gözleme with olive oil and continue cooking until it develops a golden brown color and charred spots. Repeat steps 8 and 9 with the remaining dough balls.
    ≈7:29
11. 11
    Cut each cooked gözleme in half. Serve warm as a handheld meal, optionally with a Mediterranean salad or yogurt on the side.
    ≈7:42