Yay I am back! I bought a new camera and I am ready to share a new recipe. I'll be making gozleme this time. Gozleme is a hand-rolled Turkish pastry dish baked on a traditional Turkish sac, filled with various toppings varying from white cheese to potatoes. My version will be a not so traditional one that can be made at home with a simple cooking pan!
For the dough:
- 500 grams of all-purpose or bread flour
- 300 ml lukewarm water
- 1 package of instant dry yeast (7 grams)
- 3 teaspoons salt
- 1 teaspoon sugar
For the filling:
- Turkish White Cheese
- Cold butter or margarine
Combine all the ingredients for the dough in a bowl and kneed for about 5-10 minutes.
Brush or spray your dough with some cooking oil and cover your bowl so your dough can rise (at least two hours).
Roll out your dough balls, put very thin slices of cold butter, cheese or both on your dough. Fold and repeat until you have a nice square of dough like in picture four.
When using a white cheese/butter filling, make sure not to use too much butter otherwise your gozleme will be too greasy - especially if you are already using a full-fat white cheese.
Flour your surface again and roll out your dough.
When rolling out the dough the second time, keep in mind that you don't have to make it as thin as you did the first time. A few millimeters thicker is the best if you used butter only (gozleme filled with white cheese will be slight thicker).
Preheat your cooking pan for about one minute on medium-high heat. If you are using a non-stick pan, 30 seconds will be enough. I used a pancake pan with a thick bottom.
Place your gozleme in your pan and bake each side for about 45 seconds. The cooking process is very easy. Just keep an eye on your gozlemes. Your gozleme is ready when it starts getting a light brown colour and starts to form dark brown eyes and spots all over.