Sourdough Gozleme [with spinach & feta filling]
Experience the delightful fusion of Turkish tradition and sourdough flair with our sourdough gozleme recipe. Thin, flaky dough envelops a savory filling of your choice, creating a crispy, golden-brown masterpiece that's perfect for any occasion.
Equipment
- Large Rolling Pin
- Non Stick Fry Pan or Cast Iron Skillet
Ingredients
Gozleme Pastry
- 200 g Sourdough Starter (or sourdough starter discard)
- 100 g Water
- 320 g All Purpose Flour (plus extra for dusting if required)
- 80 g Olive Oil
- 8 g Salt
Gozleme Filling
- 200 g Smooth Feta
- 120 g Baby Spinach (coarsely chopped)
- 1 Egg (lightly beaten)
- 5 g Salt (can reduce if you prefer)
- 5 g Pepper (can reduce if you prefer)
- 1 Garlic Clove (finely chopped)
Instructions
Sourdough Gozleme Dough
- Add the sourdough discard, water, all purpose flour, olive oil and salt to a medium sized mixing bowl and gently bring it together into a dough. I've used a spatula to do this. Cover the bowl and allow it to sit for around 30 minutes.
- Once the dough has rested, tip the dough out onto a clean surface and knead it for around 10 minutes or until the dough is elastic and pliable, but not sticky. You can add some extra flour at this stage if you need to.
- Once the dough has been kneaded, place the dough into a bowl and cover with plastic. Place it into the fridge for a minimum of 2 hours (you can leave the dough there for up to 24 hours).
Gozleme Filling
- While the dough is chilling in the fridge, mix the filling up.
- Roughly chop the baby spinach, finely dice the garlic clove, crumble up the feta and lightly beat the egg. Add all of the filling ingredients to a mixing bowl and stir until well combined and the spinach is wilted down. Set aside (put it in the fridge if you are not going to use it just yet).
Assembling the Sourdough Gozleme
- About an hour before you're ready to use the dough, take it out of the fridge and allow it to come to room temp.
- When you're ready to make the sourdough gozleme, divide the dough up into around 8 or 9 portions. I generally make mine 80g, but you can make them larger if you prefer.
- Take a large rolling pin and a dough ball. On a lightly floured surface, roll the ball out into a circle around 30cm (12"). It doesn't have to be perfect at all.
- Place a portion of the filling into the centre of the circle. For an 80g dough ball rolled to 30cm (12") I use 60g of filling.
- Now fold the edges of the dough in so that the gozleme forms a rough square (or rectangle). These can be as rustic as you like!
- Place the filled and shaped gozleme onto a well floured pizza paddle or bread peel.
- Heat a cast iron skillet over a high flame until it's searing hot. Turn the heat down a little and then place the sourdough gozleme into the pan top down (so the joins are on the top). I don't add oil to the cast iron skillet because there's plenty of oil in the dough.
- Cook for around 2 minutes on each side, or until the dough is golden brown and crispy.
- Once the gozleme are cooked through and golden, place onto a wire rack to cool slightly before serving.
Nutrition
Serving: 200g Calories: 358kcal Carbohydrates: 48g Protein: 8g Fat: 15g Saturated Fat: 2g Polyunsaturated Fat: 2g Monounsaturated Fat: 10g Trans Fat: 0.003g Cholesterol: 27mg Sodium: 1192mg Potassium: 181mg Fiber: 2g Sugar: 0.3g Vitamin A: 1915IU Vitamin C: 6mg Calcium: 34mg Iron: 3mg
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