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Title : Spinach and Feta Gozleme with Yufka dough
link : Spinach and Feta Gozleme with Yufka dough

Spinach and Feta Gozleme with Yufka dough

Gozleme is stuffed flatbread from Turkey that is rolled very thin. Is is a popular street food. Spinach and Turkish white cheese are commonly used as stuffing. I have a recipe for Gozleme with potato and cheese filling in this space. But that was made as part of a sourdough challenge and that flatbread was folded differently. This time I wanted to try the more popular folding technique. So here is another recipe for gozleme, this time with a spinach and feta filling.

I blanched the spinach before use. I used cilantro in place of parsley as I am not at all fond of parsley. I used crumbled feta with the greens and added no other spice or seasoning. It did not need anything else. Family loved it.

The dough is called Yufka and it is sold by the sheets in specialty stores. The sheets are large and very thin. When you eat the finished product all you can taste is the filling. I wanted to replicate that so I rolled the dough to the point of tearing. It made the transfer to the griddle tough but enhanced the taste. I added a little sourdough starter to the dough even though the gozleme dough is not necessarily leavened. It changes the texture of the dough as you can tell on the close up pictures and gives it a really nice flavor.

You will need
For the Yufka dough
2 cup whole wheat flour
1/2 tsp salt
20 gm sourdough starter 100% hydration
Water as needed

For the filling
1 large handful spinach
10 springs cilantro
1/4 cup feta cheese

In a bowl mix combine the flour and salt. Now add water a little at a time until you have a very soft dough. Cover and keep aside.

Boil water in the microwave in a measuring cup or in a pan on the stove top. Add the spinach leaves and let it rest for a few minutes. Drain the water and rinse with cold water water. Drain the water and it dry out. Chop the cilantro and add it to the bowl with the feta and dried out spinach.

Heat a griddle pan. I used a cast iron pan. Divide the dough into 8 parts. Take one portion and using a rolling pin roll it out very thin into a 7-8" disc.

Place it on the heated griddle pan.

When one side is cooked flip it over.

While the second side is cooking add the filling to half the cooked side. Using a spatula fold the bread over to form a half circle.

Flip it over and ensure both sides are cooked. Remove from heat and repeat for the remaining dough.

Enjoy!

This is my entry for week two, day two of BM #89 for the theme Stuffed dishes. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#89.

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