2¼ cups wholemeal spelt flour
½ cup natural yoghurt
⅓ cup warm water
½ teaspoon instant dried yeast
½ teaspoon sea salt
2 tablespoons olive oil
4½ cups grated halloumi cheese (roughly 2 x 180-gram packets)
100 grams baby spinach or baby kale
freshly ground black pepper
red chilli flakes (optional)
Place all the dough ingredients except the olive oil into a stand mixer with a dough hook. Bring together until you have a rough ball. Remove from the mixer and knead on a well-floured bench top (try not to use a wooden surface). Place in a large bowl, cover with a tea towel and leave to rise for 30 minutes.
Place the dough on the well-floured surface again, add the olive oil and knead until combined and smooth. The dough should be slightly sticky and spring back when poked. Leave to rise for another 30 minutes.
Divide the dough into 6 equal portions. Roll until wafer thin and roughly rectangular. Ensure your hands and the board are very well floured otherwise the thin dough can be quite tricky to handle.
Place ¾ cup grated halloumi and a large handful of roughly chopped greens onto each rectangle. Top with freshly ground black pepper and chilli flakes (if using). Fold the sides over the filled portion so you have a tidy parcel.
Heat a dry sauté pan (a cast iron skillet is ideal) over a medium heat. Brush each side of the gozleme with olive oil and cook for 2–3 minutes on each side until golden brown. You’ll need to keep an eye on the temperature. It’s important that the gozleme doesn’t brown so fast that the dough doesn’t get a chance to cook.
Cut the cooked gozleme diagonally and serve immediately. Makes 6 gozleme.
Cook's note: Uncooked dough (that has been proved) can be stored as individual portions for up to a month. Wrap each dough ball loosely in cling wrap and place in an airtight container before freezing. Thaw completely in the fridge before rolling out.