1-Step 1: Making the Dough: In a large bowl or using a stand mixer with a dough hook, combine 2.5 cups of plain flour, 1/3 cup of extra virgin olive oil, 3/4 cup of water, and 1/2 tsp salt. Mix on medium-high for about 2.5 minutes until it’s smooth and pliable. Cover it and let it rest for 20 minutes this step makes all the difference for that perfect texture.

2-Step 2: Rolling the Dough: Sprinkle some flour on your work surface to keep things from sticking. Divide the dough into four equal pieces and roll each one into a rectangle about 35cm by 20cm. It’s okay if it’s not perfect; just have fun with it!

3-Step 3: Preparing the Filling: For the spinach and feta filling, mix 300g baby spinach, 2 minced garlic cloves, 2 eggs, and 1 tsp black pepper; scrunch it together to wilt the spinach a bit, then add 300g soft feta and optionally 2 cups of shredded mozzarella. If you’re going for the spiced lamb or beef, heat 1 tbsp olive oil in a pan, cook 2 minced garlic cloves, 1 finely chopped onion, and 1 chopped capsicum until soft, then add 500g beef or lamb mince and brown it. Stir in 1.5 tsp cumin, 1 tsp paprika, 1/2 tsp cayenne if you like it spicy, 3/4 tsp salt, 3/4 tsp pepper, 1 tbsp water, and 90g baby spinach until it wilts, then cool it down.

4-Step 4: Filling and Sealing: Spread your chosen filling on half of each dough rectangle, pushing it to the edges. For the meat filling, sprinkle 120g crumbled feta on top. Fold the dough over, seal the edges tightly, and press out any air pockets to avoid surprises while cooking.

5-Step 5: Cooking: Heat 1 to 1.5 tbsp olive oil per gozleme in a skillet over medium-high heat. Slide in your gozleme and cook for about 3 minutes per side until it’s deep golden and crispy. Press it lightly with a spatula for even crispiness trust me, it’s worth it!

6-Step 6: Serving: Cut into 6 or 8 pieces and serve hot, maybe with lemon wedges for a zesty kick. If you’re like me and love pairing dishes, try it with a side from our salmon and summer veggies recipe for a balanced meal.