Spinach and Cheese Gozleme

Directions

1. Combine 150ml of warm water (warm tap water), yeast and salt in a small bowl or jug, mix and stand in a warm place for 5 minutes or until bubbles form on the surface 

2. Once that is ready sift flour into a large bowl, make a well in the middle of the flour and then pour in your yeast mixture, olive oil, yoghurt and the remainder of the warm water 110ml

3. Use your hands to bring the flour from the outside in and work the mix into a dough with your hands, you want to knead it until it is a soft formed dough. I took mine out of the bowl and popped a bit of flour on the bench to knead it with my hands on the bench I find this easier than trying to do it in the bowl 

4. Once formed divide into 5 even pieces, you can do more if you want to make them smaller. Knead these and roll to form a ball and pop the dough balls onto a floured surface (I used a chopping board that I added flour too) and cover with a damp cloth. You can just use a tea towel and wet it but make sure you ring it out as you only want it damp not soaking wet. Leave for about 30 minutes or until it's doubled in size, if it is winter like it is in Australia right now it may take a little longer than 30 minutes. 

5. While that is rising you want to prep the filling, Cook off your onions in the pan on a low-medium heat, you want them to soften and brown but not burn. Once they have cooked take them off the heat and pop them into a separate bowl to cool a little.

6. Chop your spinach and grate your cheeses, this part is my sisters tip and it really makes a difference, use halloumi and mozzarella as your cheeses. It tastes just like the shops and is a delicious combo! I have also tried both cooking and not cooking my spinach and have to say not cooking it is much nicer so I would recommend not to cook the spinach off you can just chop it up a bit instead. Add this all into the bowl with the onions and give it a good mix around, you can also add in some red chili flakes if you wanted to as well. 

7. Once the dough has risen, flour your bench and start to roll it out into a rectangle shape using your rolling pin (add a bit of flour to your rolling pin if it stick's) but don't stress if it isn't a perfect rectangle. You want to get it as thin as you can as the dough puffs up when cooking so it's nicer to keep it thin as it will taste much nicer and less doughy. 

8. Then fold the top and bottom sides of the dough to meet in the middle

9. Add about 2 tablespoons of mixture on top of these folds into the middle, you want to keep the filling in the middle as we will fold the other sides over so once it is added in. Once added fold the left and right sides into the middle over the top of the filling to meet again so it covers and makes a closed parcel, press the edges together so it seals. You can see this in my reel I made here

10. Heat your grill or non stick pan and brush the gozleme on both sides with some olive oil. Cook on the pan for about 2-3 minutes each side or until golden brown. You want to cook this on a medium heat so it cooks but doesn't burn so don't have the pan too hot

11. 
    Once cooked chop into long strips and enjoy it nice and warm, you can serve this with a sprinkle of salt, a squeeze of lemon and some delicious humus! YUM!