Turkish Cheese Flatbread (Print Version)

# Ingredients:

→ Dough

01 - All-purpose flour - 500g

02 - Salt - 8g

03 - Water - 300–400ml

→ Filling

04 - Fresh coriander - 1 bunch

05 - Fresh parsley - 1 bunch

06 - Turkish cheese (beyaz peynir or feta) - as needed

07 - Black pepper - to your taste

# Instructions:

01 - Put the flour, salt, and half the water into a mixing bowl. Knead it on medium speed, adding the rest of the lukewarm water a bit at a time. Keep kneading until it feels soft and smooth—this should take about 15 minutes.

02 - Shape the dough into little balls, roughly the size of a clementine (around 150g). Cover them up and leave them at room temp for about an hour.

03 - Crumble the cheese into small bits. Finely chop both the parsley and coriander, and mix everything together.

04 - Sprinkle some flour on the worktop and roll out one dough ball until it’s really thin (about 3mm). Spread the cheese and herb mix over one half of the dough. Fold it over to cover the filling, and seal the edges with a fork.

05 - Place the gozleme on a very hot pan or griddle. Cook it until brown spots show up. Flip it over and cook the other side. You can brush it with clarified butter if you want.

# Notes:

01 - A traditional Turkish specialty

02 - You can freeze it with baking paper between each piece

03 - Taste best when served warm or hot

04 - Perfect for a light meal or a snack

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