- 350 g Whole wheat flour
- 300 g Wheat flour type 550
- 400 g Water
- 1 tsp Honey
- 12 g Salt
- 3 g Yeast dry
- 30 g Olive oil
- 500 g Freshly harvested spinach
- 1 Pc. Onion small
- 250 g Feta
- 3 Toes Garlic
- 1 tbsp Olive oil
- 1 tbsp Freshly squeezed lemon juice
- Salt pepper
- 6 tbsp Olive oil
- 50 g Butter approx.
- Frying pan with lid
The dough (the day before)
- Mix all dough ingredients, except for the olive oil, with the food processor in 2 - 3 minutes. Knead for another 12 minutes on the next higher level and knead in the olive oil in the meantime. Let the dough rise for one hour at room temperature, then stretch it 3 - 4x vigorously and fold it back together again. Then leave to mature overnight in a cool room - in the refrigerator in summer.
Treat the dough further
- Acclimate to room temperature the next day 3 hours before use. Weigh dough pieces of 100 g each and shape into "rolls". Relax for 30 minutes. The dough makes 9-10 pieces of dough.
- Wash the spinach during the time. Heat the olive oil in a pan. Sweat the finely chopped onion in it and add the chopped garlic. I used my garlic paste for this. Put the spinach dripping wet in the pan and close the lid. Wait until the spinach has collapsed. If necessary, remove the lid once and mix the spinach from top to bottom. To let it cool down. Then squeeze out the water with your hands. Chop the spinach into small pieces.
- Roll out the "rolls" into thin, square flat cakes. Crumble the feta and add to the spinach. Season with lemon juice, salt and pepper. Salt is less needed because of the feta.
- Spread the filling evenly and thinly over the flatbread. Moisten the edges with water and fold them together. Press the ends together. Put some of the olive oil in the pan and the first flatbreads over medium heat. Put a flake of butter on top. Fry in the pan with little heat and put the lid on. Check after 4 - 5 minutes so that nothing burns. When the underside is nicely browned, turn the parts. Put another flake of butter on top. This time don't put the lid on. Fry again for 4 - 5 minutes.
Frequently asked questions (FAQs)
- 6 .____________ Why does the dough in this recipe take so long? _______________ Yufka / filo dough is often used for gozleme. It consists of flour, water and fat (oil). It can be bought ready-made. He is extremely thin. To get a similar result with a yeast dough, the dough needs an extremely good structure (gluten strands). This can only be achieved through a correspondingly long kneading time with appropriate rest periods. Since I can't do this in one evening for reasons of everyday suitability, I divided it up into two. In the pictures, the dough appears a little thicker because it has risen a little while baking - in contrast to the Yufka.