Cheese & Parsley Gözleme

📝 Ingredients

• 160 g plain flour (+ 1 tbsp for the work surface)
• 80 g plain yoghurt
• 50 ml lukewarm water
• 2 tsp olive oil (1 for the dough, 1 for cooking)
• 80 g feta
• 60 g mozzarella (about ½ ball)
• 15 g fresh parsley (about ¼ bunch)
• 2 spring onions
• Salt, black pepper

🍴 Utensils

• Mixing bowl
• Bowl
• Rolling pin
• Large non-stick frying pan
• Large spatula
• Pastry brush

📖 Steps

1. In a mixing bowl, combine the flour, 1 pinch of salt, the yoghurt and 1 tsp olive oil. Gradually pour in the lukewarm water, stirring with a fork, then knead by hand for 3 to 4 min until you have a soft dough that no longer sticks to your fingers.
2. Cover the bowl with a tea towel and leave the dough to rest for 20 min at room temperature: the gluten relaxes and it will roll out thinly without shrinking back. No yeast here; the dough shouldn't rise.
3. Meanwhile, crumble the feta into a bowl. Cut the mozzarella into small cubes and pat dry thoroughly with kitchen paper. Finely chop the parsley and slice the spring onions, green parts included. Mix everything together and season with pepper but not salt: the feta is already salty.
4. Divide the dough into 2 balls. On the floured work surface, roll out each ball with a rolling pin into a very thin rectangle of about 35 × 25 cm, almost translucent. Lightly flour the top and bottom if the dough sticks, but don't overdo it.
5. Spread half the filling over a 12 cm-wide strip down the middle, leaving 2 cm clear at the top and bottom. Fold the left and right sides over like an envelope and press the edges to seal: the parcel, about 12 × 25 cm, should lie flat in the pan.
6. Heat a large dry frying pan over a medium heat for 2 min. Put in one gözleme and cook for 3 to 4 min until the underside is golden with brown spots, then carefully turn it over with a large spatula and cook for another 3 min.
7. Brush the top with ½ tsp olive oil, flip it over and cook for 30 s to crisp it up nicely, then set aside. Cook the second gözleme the same way with the rest of the oil: if the pan starts smoking, lower the heat so the dough doesn't burn.
8. Leave to cool for 2 min, then cut each gözleme into 3 or 4 pieces and enjoy hot. To take it with you, let it cool completely in the open air before wrapping it in baking paper, otherwise the steam will make it soggy.