Turkish Spinach and Feta Gözleme Flatbreads (4)

Mix 2 1/2 cups flour, 1/3 cup oil, 3/4 cup water and 1/2 tsp salt; knead by hand 5–7 minutes to form a smooth pliable dough.

Cover the dough, let rest at room temperature for 20 minutes, then divide into four.

Wash and dry 250 g spinach; mix with 2 minced garlic cloves, 2 eggs and 1/4 tsp pepper, squeezing gently to compact the greens.

Crumble 250 g feta into the spinach mixture; keep the mozzarella separate.

Roll each of the four dough pieces on a floured surface into a thin rectangle about 35 × 20 cm.

Spread one quarter of the spinach filling and mozzarella on half of each rectangle. Fold over, expel trapped air and seal the edges firmly.

Heat 1 tbsp oil per flatbread in a large pan over medium-high heat; cook the first side for about 3 minutes.

Flip, press gently and cook about 3 minutes more. Confirm the crust is deep golden and the egg filling is fully set, not runny; lower the heat and cook longer if needed.

Repeat for the other flatbreads, cut into pieces and serve immediately with optional lemon wedges.