Recette: Parfait Gozleme Feta

Gozleme Feta. These Turkish Gozleme are the best savory homemade Turkish flatbreads made from scratch. They are made with classic spinach, feta filling. Be aware these are irresistible and so delicious.

Mozzarella cheese - not usually in Gozleme so it's optional. Gözleme is a Turkish flatbread consisting of flour, water, yeast, olive oil, and yogurt, which prevents the flatbread from going too brittle. The dough is filled with ingredients such as meat, vegetables, eggs, various cheeses, or mushrooms, and is then baked on a sac griddle. Gozleme Feta 12 7

Gozleme Feta

1. Pâte.
2. 200 g farine.
3. 5 g sel.
4. 5 g sucre.
5. 5 g levure boulangère sèche.
6. 12.5 cl lait tiède.
7. 20 g beurre ramolli.
8. Farce.
9. 200 g feta.
10. Persil.
11. Poivre.
12. 1 poignée Pignon de pin.

Gozleme is a Turkish special flatbread with different kinds of filling. This is one of my favorite with spinach and Feta cheese. This is a wonderful flatbread that is crusty outside with soft and chewy inside filled with delicious filling. Gozleme is a traditional Turkish flatbread that's stuffed with different fillings.

Gozleme Feta

1. Délayer la levure dans l’a lait tiède..
2. Dans la cuve du robot, mettre l’ensemble des ingrédients et pétrir au crochet jusqu’à obtenir un boule de pâte lisse et ferme..
3. Couvrir d’un torchon propre et laisser pousser 45minutes près d’une source de chaleur..
4. Farce : égoutter la feta, l’émietter et la mélanger avec le persil ciselé, le poivre et les pignons de pin..
5. Diviser la pâte en 6, faire des boules et l’étaler finement. Ajouter la farce sur une moitié..
6. Et refermer en soudant bien les bords.
   
7. Faire dorer les 2 faces à la poêle à feu moyen avec un peu de beurre..

The dough used to make gozleme is usually made without any leavening agents. The dough is thinly rolled out using a thin rolling pin called oklava, then filled with different fillings, folded, sealed and cooked in a pan. Scatter spinach, feta and chilli flakes (if using) in the centre of the rolled pastry. Fold the ends over like an envelope, brushing with water to seal and pinch the pastry. Dust the folded gozleme lightly with extra flour and gently roll it out to three times the folded size.

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