Turkish Gozleme - yeast

Method

• Take warm water , add the yeast, sugar and let it proof for few minutes. Leave it aside.
• Sift the flour along with salt and once the yeast mixture is frothy add it to the flour and also add 2 tbsp of oil and knead a workable dough. once the dough is formed, divide it into equal number of balls. Leave it aside in a warm spot till the dough doubles up in size about 20 minutes to half an hour.
• Stuffing 1 - Meanwhile, in one bowl mix 1 cup feta, all of the spinach, half of the dill, mint and parsley, and add harissa as per your tolerance level for spice. I like my food spicy, so I like to add more harissa then normally people like it. . leave it aside. Add salt to taste
• Stuffing 2 - In another bowl, take boiled mashed potatoes, caramelized onions, remaining feta and dill , mint , parsley and harissa and season it well with salt. leave it aside.
• Take the dough balls, and try to roll it out into a big rectangle as thin as possible but its ok if for the first time you cannot roll it out thin. But, do try it. Then place the filling in the middle leaving lots of space at the end. Then seal the edges like a burrito , use egg wash if you want. The pocket should not open up while we are grilling it. Press the edges well.
• Meanwhile, preheat the grill if you are grilling it or preheat the pan/griddle. Brush the top with butter or oil or ghee and sprikle za'atar on top of it. And grill it fo rabout 2 minutes on each side till they are golden and crispy.
• repeat with the remaining ones and cut them into slices or triangles with a pizza cutter or knife and serve them with cooled Tzatziki .