Turkish Gözleme

Steps

1. Sift the flour into a bowl.
2. Make a well in the center of the flour and add 1 teaspoon of kosher salt.
3. Pour 1 cup of lukewarm water into the well, followed by 3 tablespoons of extra virgin olive oil.
4. Mix the ingredients until they come together; if it feels too dry or rough, dust with more flour as needed.
5. Knead the dough until it is smooth and semi-firm, forming a ball.
6. Drizzle a little extra virgin olive oil over the dough and cover it. Set aside for about 20 minutes to allow the gluten to develop.
7. While the dough rests, chop the baby spinach and yellow onion.
8. Season the chopped vegetables with salt, black pepper, and Aleppo pepper flakes, then drizzle with a little extra virgin olive oil.
9. Massage the mixture (spinach and onions) to infuse flavor and squeeze out any excess liquid from the spinach.
10. Incorporate the crumbled feta cheese into the seasoned vegetable mixture and set aside for a few minutes.
11. Divide the dough into six equal parts, covering them with a damp towel to keep them moist while working.
12. Stretch each piece of dough until it is very thin (about 10 inches in diameter).
13. Place one half of the filling onto one half of the stretched dough.
14. Fold over the other half and gently tap the top to release any air bubbles before fully closing the gözleme.
15. Heat a pan on the stove until it is nice and hot.
16. Carefully lay the first piece of filled dough in the hot pan. After about one minute, flip it back.
17. Continue flipping the gözleme until you see bubbles forming on the surface and the dough looks cooked through.
18. Brush the top with a quick drizzle of olive oil for browning.
19. Cook until golden brown charring appears.