Vegetarian Gozleme Recipe. 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.
