I didn’t totally enjoy these Spinach and Feta Gozleme.
I think my problem with them was the dough. I need some serious dough making tips, as the dough was really thick making them way too doughy.
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8g sachet of instant dried yeast
Pinch of salt
1 teaspoon of caster sugar
3 cups of plain flour
1/3 cup of olive oil
100g of baby spinach
200g of crumbled feta cheese
Combine 300ml of warm water, instant dried yeast, salt, and caster sugar in a jug. Stir with a fork. Cover. Stand in a warm, sunny place for 5 minutes, or until bubbles form on the surface.
Sift the plain flour into a large bowl. Add yeast mixture and 2 tablespoons of olive oil. Mix to form a soft dough. Turn dough onto a lightly floured surface. Knead for 5 minutes or until elastic. Cut dough into 4. Place on a greased baking tray. Cover with a clean tea towel. Stand in a warm, sunny place for 20 minutes, or until dough doubles in size.
Roll each piece dough into a 35cm x 45cm rectangle. Place one-quarter of spinach over half of each rectangle. Top with feta and season with salt and pepper. Fold dough over to enclose filling. Press edges together to seal.
Preheat a barbecue plate on medium-high heat (I used a frying pan). Brush one side of each Gozleme with 2 teaspoons of olive oil. Cook for 2 to 3 minutes or until the base is golden. Brush uncooked side with remaining olive oil. Turn over and cook for 2 to 3 minutes or until golden and crisp. Move onto serving plate. Cut Gozleme into quarters. Serve with lemon wedges.