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Gözleme (Turkish Flatbread)

Gözleme is a savoury traditional Turkish flatbread, made of hand-rolled dough that is lightly brushed with butter and eggs, filled with various toppings, sealed, and cooked over a griddle. The name derives from the Turkish word "göz", meaning "compartment", in reference to the pocket of dough in which the various toppings are sealed and cooked. Traditionally, this is done over a saç griddle. Fillings for gözleme are numerous and vary by region and personal preference. They include a variety of meats (minced beef, chopped lamb, fresh or smoked seafood, sucuk, pastirma), vege

Source and licence

"Gözleme (Turkish Flatbread)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:G%C3%B6zleme_(Turkish_Flatbread), revision 4503985), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:G%C3%B6zleme_(Turkish_Flatbread)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4503985

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Sift flour in a large bowl, reserving 1 cup of flour.
  2. Sprinkle with salt and mix. Make a well in the centre.
  3. Combine yeast and sugar in a small bowl. Stir in ¼ cup warm water.
  4. Pour the liquid into the well in the centre of the flour.
  5. Cover yeast with some flour. Let stand for 10 minutes to rise.
  6. Stir in remaining liquid, blending thoroughly. Knead for 5 minutes to form a medium-soft dough.
  7. Cover and let rise in a warm place for 1 hour or until doubled in bulk.
  8. Place dough on lightly floured board. Divide into 10 portions with floured hands.
  9. Shape portions into balls; roll each ball out with rolling pin into a 5 mm thick rectangle. Brush with oil.
  10. Fold opposite edges over, bringing edges together in centre.
  11. Spread filling over half of pastry. Then fold other half over filling, shaping into an oblong.
  12. Seal edges well, pressing slightly.
  13. Heat griddle or a cast iron skillet.
  14. Grease with butter and place gözleme on griddle.
  15. Brown on both sides.
  16. Serve hot with ayran.