If you are looking for something new to try "with scratch" this weekend, how about Gozleme?
I adapted this one from a @donna.hay
recipe. Adapting recipes can seem daunting at first, but once you get the hang of it 💪 flexing your kitchen-brain can be quite rewarding and an awesome skill to foster in your kids. "Oops we ran out of butter, we can use olive oil". "Oops we don't have provolone cheese, lets try feta". In this case, my adaptations included changing the flour, cheeses and adding chopped fresh mint and chorizo to the filling. And they didn't disappoint!
1 sachet yeast
1 tsp sugar
1 cup water
1 cup @whitewingsbaking
1 cup wholemeal flour
Plain flour for rolling out the mix
4 heaped dessert spoons of Ricotta
1 thinly sliced choirizo
1 tbsp finely chopped fresh mint
2 cups of shredded silverbeet
200g Feta sliced into chunks
Olive oil for coating the pan.
Yeast, sugar and water are combined in a bowl and sit for 5 minites in a warm spot.
Add the flours, mix well and sit for 20 minutes to double in size.
Turn the dough out and divide into 4 balls on a floured surface. Roll each ball into a rectangular shape. Fill each with a spreaded spoon of ricotta and a 1/4 of each of the remaining filling ingredients.
Fold over the edges to seal in the filling.
Heat a pan, add 2 tsp of oil and cook on each side for 4-5 minutes.
Lemon wedges for serving 😉
This recipe is soooooo versatile! What would you fill your #gozleme