Turkish Flatbread with Two Fillings

By Unicorns in the Kitchen · 90 min

Ingredients

Instructions

1. Combine the flour, vegetable oil, warm water, 1 tablespoon olive oil and salt-free dough ingredients listed for the dough in a large bowl; mix with a wooden spoon until combined.
2. Knead on a floured surface until the dough comes together (a stand mixer with a dough hook also works). Cover and rest for 30 minutes.
3. For the potato filling, boil the halved potatoes in salted water until fork-tender. Drain, cool briefly and mash.
4. Meanwhile, saute the chopped onion in olive oil until translucent, add the tomato paste and cook for 1 minute.
5. Add the mashed potatoes, mix well, season with salt and pepper and turn off the heat.
6. For the spinach filling, saute the chopped onion in olive oil over medium heat until translucent.
7. Add the spinach, dill and parsley and cook until the spinach wilts.
8. Add the feta and cook for a couple of minutes, then season with salt and pepper and turn off the heat.
9. Divide the rested dough into 8 pieces. Roll one piece into a thin circle, not too large, spoon filling over one half, fold over and seal the edges. Repeat with the rest.
10. Heat about 2 tablespoons of vegetable oil in a pan large enough for one gozleme. Fry it undisturbed for 4 to 5 minutes until crispy, flip and fry the other side for 4 minutes, then drain on paper towel.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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OnionCheesePotatoTomato pasteSpinachFeta cheese