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Vegetarian Gozleme

Vegetarian Gozleme recipe, brought to you by MiNDFOOD.

Vegetarian Gozleme

Get baking this weekend with this great Turkish flatbread recipe and fill with your favourite ingredients. Extras can be frozen and used for quick weeknight meals.

Makes 4

270g plain flour

¾ tsp baking powder

¼ tsp dry yeast

2 tbsp natural yoghurt

700g yellow squash, sliced

1 bunch spring onions, halved

lengthways

2 red onions, peeled and cut

into wedges

10 garlic cloves, peeled

2 tbsp olive oil, plus extra

for frying

40g butter, melted

100g beetroot leaves

250g goat’s cheese

lemon wedges, to serve

1 To make flatbreads, place flour, baking powder, yeast, yoghurt, and 150ml lukewarm water in a bowl with a pinch of salt and mix to combine. Turn out dough onto a lightly floured surface and knead for 2 minutes, until smooth.

2 Place in a lightly oiled bowl, cover, and set aside in a warm place for 30 minutes or until it doubles in size. Add melted butter and mix until combined. Divide dough into 8 pieces, then roll out into 20cm rounds.

3 Meanwhile, preheat oven to 220°C. Place squash, onions, garlic, and 2 tablespoons olive oil on a tray. Season with salt and freshly ground black pepper; toss to coat. Cook for 20-25 minutes, until golden. Set aside to cool.

4 Heat a little olive oil in a large nonstick frying pan over medium-low heat; add one flatbread. Top with one-quarter each of the roasted veggies, beetroot leaves and goat’s cheese. Season again with salt and pepper.

5 Top with another flatbread and press edges together; cook for 2-3 minutes on each side. Repeat with remaining flatbreads. Serve 
with lemon wedges.

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