Ingredients

The following ingredients have 3 Servings
  • 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

Instruction

  • 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!