Swiss Chard & Feta Turkish Gozleme, a flat bread sandwiching a wonderfully juicy tasty sauteed swiss chard and a creamy pungent feta.
- 1 1/2 cups all purpose flour
- 4 g instant dried yeast
- Pinch of salt
- 1 1/2 Tbsp. olive oil
- 1 Tbsp. plain natural yoghurt (preferably whole milk)
- 130 ml warm water (1/4 of the warm water to be mixed with the yeast)
- 4 cups organic Swiss chard leaves, washed and chopped (stems partially removed)
- 1/2 onion, finely chopped
- 1 clove garlic, whole
- pinch of chili flakes
- 110 g feta cheese
- 1 Tbsp olive oil
- salt and pepper to taste
- Combine the 1/4 cup warm water, yeast and salt in a small bowl, stir and cover. Let rest in a warm place for 5 minutes or until bubbles form on the surface.
- In the bowl of a stand mixer, fiitted with the bread hook, add the flour, the water/yeast mixture, the oil, and the remaining warm water. Mix on medium speed until a soft dough starts to form.
- Take dough out of mixing bowl and place on a floured work surface.
- Knead until smooth and roll into 3 equal dough balls.
- Place each ball in a floured bowl, cover with a damp cloth and leave to rest for about 30 minutes, or until the dough doubles in size.
- In the meantime, prepare the filling.
- In a large saute pan, drizzle olive oil and bring to a medium heat. Toss in garlic and onion, season with salt and pepper, and cook until translucent, about 5 minutes.
- Add chopped Swiss chard, and pinch of chili flakes, cover and cook for about 10 minutes, checking and stirring to make sure it is wilting evenly.
- Season with salt and pepper to taste.
- Take off heat, let cool down, then add the crumbled feta cheese and toss lightly.
- On a lightly floured surface, roll out each of the balls of the dough with a rolling pin into thin oval. Dust often with flour as you roll the dough so that the dough won’t stick. Roll until you achieve a thin sheet of a flat oval.
- Fold left and right long sides into the center.
- Divide Swiss chard mixture into 3 equal amounts.
- Place Swiss chard in center of dough, then fold the top and bottom edges over the filling, making sure all the filling is covered.
- Press edges with a fork or your fingers making sure all edges are sealed. Repeat the same procedure for the rest of the dough balls.
- Preheat the barbecue with a pizza stone on one side to 425° F.
- Brush one side of the gozleme with a little olive oil.
- Take a pizza paddle dust with semolina flour and carefully place gozleme onto paddle keeping the oil side up.
- Go to barbecue, carefully slide the gozleme onto stone. Cook for about 10 minutes or until bottom starts to form a golden brown color.
- With a tin spatula flip gozleme over and brush top side with olive oil.
- Cook for an additional 10 minutes, then take off stone and place on a plate.
- Cut in diagonal or halves.
- Ready to serve and enjoy!
The total time does not include the resting time of the dough. Allow 30 minutes for this.
- Serving Size: serves 3 to 4