Gözleme

Put the flour in a large bowl with a pinch of salt. Add the yoghurt and the water and mix with your hand until the dough comes together. Knead on a lightly floured surface for 8–10 minutes, until it is smooth, soft and no longer sticky. If it feels dry, add water a spoonful at a time. Shape it into a ball and wrap it in cling film or a damp cloth.

• wheat flour400 g
• yoghurt100 g
• water150 mL
• saltto taste

Leave the dough to rest at room temperature for at least 30 minutes. Resting relaxes the gluten, which is what lets you roll the dough almost as thin as paper without it springing back or tearing. While you wait, prepare the filling. A dough that has rested properly is soft and stretchy, not tight.

Wash the spinach well, chop it finely and put it in a bowl with a generous pinch of salt. Rub the salt in for 1–2 minutes, then squeeze out as much liquid as you can with your hands. Crumble the white cheese over the spinach, add the chopped parsley and mix. The filling should be dry, since wet spinach makes the dough tear and steams the inside.

• spinach300 g
• white cheese200 g
• parsley0.5 bunches

Divide the dough into 4 balls. On a floured surface, roll each ball into a very thin round, about 30 cm across, as even as you can make it. Spread a quarter of the filling over one half, leaving a border of 2 cm at the edge. Fold the empty half over the filling, press the edges together and trim the rim with a knife if it is uneven.

• wheat flour400 g

Heat a large dry frying pan or flat griddle over medium-high heat. Cook each gözleme for 3–4 minutes on the first side, until golden brown with dark blisters, then turn and cook for another 2–3 minutes. Melt the butter and brush it over the top as soon as each one comes off the heat. Cut into wedges and serve warm.

• butter40 g