Tonight I made gozleme for the first time, and it turned out really well. I hunted my cookbooks and online for recipes, and they were all varied. Some had yeast and some didn’t. Some were flour and oil. Some included yoghurt. In the end I based it on this recipe from Gourmet Traveller.
I made half the dough recipe for the two of us.
100g wholemeal flour
200g plain flour
75ml plain yoghurt
1 tbsp vegetable oil
I mixed these in the bread machine for 10 minutes.
Read the recipe to see how to roll it out. I think I added too much oil in the rolling process, as it was a little greasy.
Once rolled and folded, the dough rested for about half an hour and that was fine, as it absorbed the oil more and softened.
For the filling I combined
shredded silverbeet leaves (raw)
finely chopped roast lamb
2 tsp Turkish spice mix from Herbie’s Spices
juice of 1/4 lemon
black pepper and sea salt
Assemble and cook as in the recipe.
It’s a bit of work to roll out the dough. I was really happy with the finished thickness and texture.