Gözleme is a traditional savoury Turkish flatbread and pastry dish. The dough is usually unleavened, and made only with flour, salt and water, but gözleme can be made from yeast dough as well. In this case, sourdough discard is the levain and works very well, with minimal fuss.
You can load up the filling with anything you fancy to be honest, this is a vegetarian version, but we love it with minced lamb or chicken and loads of freshness in the form of herbs and lemon wedges. You could add Quinoa Tabbouleh With Olives or any other fresh salad to the mix if you wished. Don't over fill to cook as they will be tricky to handle, but whichever way you go, all delish!
If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest course, (FREE to Insiders) Shelf Control helps you sort out your pantry and fridge!
We have an amazing Lazy Sourdough Bakery course available to do at your own pace online.
Our delicious frosty course, The Whole Scoop Ice Cream course is churning now!
Need
- 1 Batch Sourdough Discard Flatbread Recipe
- 150 Grams cheese, cubed (cheddar, parmesan and mozzarella)
- 1 brown onion peeled and quartered
- 4 cloves garlic
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Tablespoon ground cumin
- 1 Tablespoon ground coriander
- 1 Teaspoon smoked paprika
- 2 lemons juice
- 80 Grams feta, crumbled
- 1 Handful mint leaves, chopped
- 1 Handful parsley, chopped
- lemon wedges to serve
Do
- 1
Place cheeses into the Thermomix bowl and mill 10 sec/speed 10. Set aside.
- 2
Place onion, garlic and EVOO into the Thermomix bowl and chop 3 sec/speed 5. Cook 5 min/Varoma/speed 1/MC off.
- 3
Add remaining ingredients, including the grated cheeses and combine 10 sec/speed 4.
- 4
Preheat frying pan over medium heat.
- 5
Divide flat bread dough into 12 equal portions. Roll each one out into a large flat circle.
- 6
Place some of the cheese mixture onto each round.
- 7
Fold over into a half moon shape.
- 8
Without sealing edges, fry both sides in hot oil.
- 9
Serve cut into wedges with extra chopped herbs and lemon wedges. Mint and parsley are nice with this recipe.
This recipe can be seen if you sign up for the related course. Join the course to get access!
