100g (3½oz / ¾ cup) strong white wheat flour, plus more to dust
½ tsp dried yeast
1 tsp sea salt flakes
100g (3½oz / generous ⅓ cup) natural yogurt
200g (7oz / generous ¾ cup) lukewarm water
extra virgin olive oil
For the filling
130g (4¾oz) wild garlic leaves, washed and finely chopped
130g (4¾oz) rocket leaves, washed and finely chopped
300g (10½oz) soft goat’s cheese, crumbled
8–10 tbsp extra virgin olive oil, plus more to cook
finely grated zest of 1 unwaxed lemon
sea salt flakes and freshly ground black pepper
Instructions
In a bowl, mix together the flours, yeast and salt using a whisk. Add the yogurt and water, mix with a wooden spoon. Cover with a tea towel and leave to stand for 15 minutes. Knead for 1 minute until smooth, adding more flour if necessary so the dough is not too sticky. Shape into a ball and place in an oiled bowl. Cover with a tea towel and leave for 1 hour in a warm place.
Divide into 5 balls, each should weigh 110–120g (3¼–4¼oz). Flour a work surface well, place a ball of dough on top, flour it, then roll it into a thin, 25cm (10in) diameter circle, making sure to keep lifting it from the work surface so it does not stick. If it is very sticky, just use more flour.
Mix together the chopped wild garlic and rocket leaves. For each gözleme, spread 50g (1¾oz) of the greens out on to the centre of the rolled out dough, leaving about 7.5cm (3in) of dough uncovered at the bottom and top and 5cm (2in) on each side. Top with 60g (2oz) goat’s cheese, a scattering of wild garlic flowers, a good tbsp of olive oil and some lemon zest, and season with salt and pepper. Flip over the edges and then the top and bottom, sealing them together like an envelope. Lightly flour the filled dough and work surface and roll out the gözleme to flatten and seal it.
Heat an oiled frying pan (skillet) over a heavy-based, flat (not ridged) griddle pan over a high heat. Fry each gözleme for 2–3 minutes on each side until golden brown. Eat immediately, or keep on a plate in a warm oven while you quickly cook the rest. Enjoy with a salad, if you like.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/wild-garlic-gozleme/