Ingredients
For the dough
500 gr AP Flour
220 gr lukewarm water
80 gr thick greek yogurt
20 gr extra virgin olive oil
5 gr salt
For the filling
150 gr feta
8 - 10 rainbow swiss chard, chopped
5 - 6 mini peppers (hot and sweet), thinly sliced
1 onion, thinly sliced
1 tbsp extra virgin olive oil
Salt
For serving
Lemon
Directions
Step 1
In a medium-sized pan, heat some olive oil over medium heat. Add the chopped rainbow Swiss chard, sliced mini peppers, sliced onion, and a pinch of salt. Cook for about 5 minutes, stirring occasionally, until the veggies start to soften and reduce in volume. Remove from the heat and let cool to room temperature.
8 - 10 rainbow swiss chard, chopped
5 - 6 mini peppers (hot and sweet), thinly sliced
1 onion, thinly sliced
1 tbsp extra virgin olive oil
Salt
Step 2
In a bowl, combine the flour, yogurt, olive oil, water, and salt. Mix well until all the ingredients are fully incorporated into a shaggy dough.
500 gr AP Flour
220 gr lukewarm water
80 gr thick greek yogurt
20 gr extra virgin olive oil
5 gr salt
Step 3
Keep working the dough on working surface for about 10 min until the dough is elastic and smooth.
Step 4
Round the dough and place to rest, covered with a plastic wrap, for about 30-60 min.
Step 5
Divide the dough as you like the size of your Gözleme, I divided my dough to 6 even pieces.
Step 6
With a rolling pin or a long stick open the pieces of dough on a floured surface to a super thin layer.
Step 7
Add 1-2 tbsp of the filling in the centre of the dough sheet, crumble about 1 tbsp feta on top, and fold on itself.
150 gr feta
Step 8
Cook the gozleme in an oiled pan, flipping every 1–2 minutes to ensure even cooking on the outside and thorough cooking on the inside. Another option is to cook it in a preheated pizza oven at 400°F (200°C) on low heat, directly on the stone, flipping every minute until fully cooked.
Step 9
Cut while still hot and serve with a slice of lemon.
Lemon
Step 10
YASSS!
