Gözleme with spinach and cheese

Method

You will need: A sac griddle or a wide cast-iron pan · A thin rolling pin

1. Knead the flour, water and salt for 8 minutes, divide into 4 and rest covered for 30 minutes.

   Look for The balls should be smooth and slow to spring back under a finger.

   Why About 57% water keeps the dough soft but not sticky. With no yeast, all its stretch comes from rested gluten.

   Starch still asleep The granules are just floating there doing nothing. No body arrives before 62 °C.

   A gluten web is forming Gliadin and glutenin hydrated into an elastic net. This is what will hold the gas. no way back

   Salt · 0.94% Right in the window. Flavours sharpen, bitterness retreats, water is held.

2. Mix the spinach, grated onion and cheese. Roll each ball to 1 mm, cover half with filling, fold and press the edges.

   Look for Held to the light, the filling should show as a shadow; the edges should close without air pockets.

   Why Spinach not squeezed turns to steam in the pan, wets the dough from inside and bursts the seam.

   Starch still asleep The granules are just floating there doing nothing. No body arrives before 62 °C.

   A gluten web is forming Gliadin and glutenin hydrated into an elastic net. This is what will hold the gas. no way back

   Salt · 0.82% Right in the window. Flavours sharpen, bitterness retreats, water is held.

3. Heat the dry pan to 200–220 °C and cook each gözleme 2 to 3 minutes a side, brushing it with butter after turning.

   Look for Brown speckles and blisters should form while the dough stays pliable.

   Why High heat flashes the water in the dough into pockets that blister and brown at the tips. In a cool pan the dough dries without browning and turns tough.

   If it went wrong

   If it stiffens before it spots, the pan is too cool: lift it off and heat the pan two more minutes. Soften a stiff gözleme by buttering it and wrapping it in a cloth for three minutes.

   Starch gelatinised The granules soaked up water, swelled and burst into a network. It has thickened, and it will firm further as it cools. no way back

   A gluten web is forming Gliadin and glutenin hydrated into an elastic net. This is what will hold the gas. no way back

   Maillard is running Amino acids have met reducing sugars. The crust, the roasted flavour and that smell all come from here. no way back

   Frying dynamics Surface water is flashing to steam and pushing outward — that is the shield keeping the oil out. no way back

   Salt · 0.79% Right in the window. Flavours sharpen, bitterness retreats, water is held.

   Too much starch. It will set into a rubbery gel once cool — add more liquid.