Directions

1. Step 1

   To make the dough, add the flour, yoghurt, water and salt to a large bowl or stand mixer. Mix and knead for 5 minutes or until it forms a soft and stretchy dough. If it’s not stretchy, knead for a little longer. Add more flour and knead again if the dough is sticking to the side of the bowl or surface. Cover and set aside to rest.

2. Step 2

   To make the filling, add the oil and garlic to a large fry pan over high heat. Sauté the garlic for 2 minutes or until fragrant. Turn down the heat to medium. Add the mushrooms and sauté for 5 minutes or until they are slightly golden brown. Add the baby spinach and sauté for 1 minute or until the leaves are wilted. Season with salt and pepper to taste. Set aside.

3. Step 3

   Dust a clean surface with flour. Divide the dough into 4 pieces. Roll out one piece of dough into a large rectangle as thin as possible. Scatter a quarter of the filling on half the dough’s surface. Scatter some cheese on the filling if desired. Fold the dough over and crimp the edges to form a ‘pocket.’ Repeat for the remaining dough and filling.

4. Step 4

   Drizzle half a tablespoon of olive oil on a large fry pan over medium heat. If you’re avoiding oil, make sure you use a non-stick fry pan. Add the gozleme pocket and allow it to cook for 2 minutes or until golden brown. Carefully flip and fry it on the other side for 2 minutes until golden brown. Repeat and cook the remaining gozleme.

5. Step 5

   Slice the hot gozleme and serve it with lemon wedges