This flatbread only uses a few basic ingredients for the dough and the flatbreads are grilled in a pan, which makes it easier. The filling can be whatever you want, really. For this ones I'm going with the typical spinach and feta, with a slight adjustment.
Mix dry yeast with warm water and leave for 3-5 minutes for the yeast to activate.
In a standing mixer bowl, add in the rest of the bread ingredients including yeast mixture. Mix to incorporate and then knead for 10 minutes. Form the dough into a ball and place it in a greased bowl and cover it tightly with a cling film. Leave until the dough rises double its size.
Thaw the spinach and squeeze out the water. Then chop into small pieces. Put the spinach in a bowl together with the rest of the filling ingredients. Mix well and set aside.
TIP: Divide the filling into 6 so that you get equal filling for each bread.
Assembling And Cooking
Place the risen dough on a lightly floured working surface. Lightly knead into a log and cut it into 6 equal pieces. Form each piece into a ball.
Take one ball and roll it into a very thin square, around 10 inch (25 cm). Place some filling in the center and spread evenly, leaving around 2 inch (5 cm) empty space all around.
Fold each side to the center, making sure you cover the filling completely. Cook in hot pan with some oil for 3 minutes on each side (or until golden brown). Brush with some oil before flipping the bread.
Meanwhile continue with the rest of the balls, cooking them as you go. Cover the cooked gozleme with a kitchen cloth to maintain them warm. Cut and enjoy!