Gozleme is a traditional filled flatbread that has either minced lamb or spinach and feta cheese. Either of these two options are delightful, but today is a no meat day for me, so I took the spinach option. You can make big batches of these if you want and freeze them for a snack, anytime of the day. Gluten free flour works equally well in this recipe also. Originally these flatbreads were made from unleavened bread, but I prefer the lighter style with yeast. The recipe I have used here employs a bread maker to do all the mixing and kneading, thus giving a much more elastic dough. you may need to let this dough rest in between the the first rise and separating it for assembly. right, let's get cooking.........

For the dough:

• 150 mls of warm water
• 1 tbsp olive oil
• 1 tsp castor sugar
• 1/4 tsp salt
• 1 and 1/2 cups + 2 tbsp plain flour or GF flour or chickpea flour
• 7 grams of active dry yeast

For the filling:

• 1 tbsp extra virgin olive oil
• 1 onion finely chopped or 3 spring onions
• Pinch of salt on the onion while frying
• 50 grams or 2 good handfuls of baby spinach leaves chopped
• 1/2 tsp ground paprika
• 100 grams feta cheese crumbled on above cooled mixture

Modern day Gozleme recipes can include a number of different traditional Turkish fillings, with minced lamb being very popular. It would not be unusual to find olives, onions and capers in a Gozleme recipe. Although feta is the preferred cheese, the use of an aged cheddar is also very acceptable, especially with Italian flat leaved parsley. Gluten free versions of this are very easy to make by using a store bought gluten free flour or by combining chickpea and rice flour together. These can also be frozen and then thawed out in a warm oven at a later date.