Friday, 30 December 2016

Turkish Baked Pancakes

These are a bit like the gozleme I get from the Turkish shop down the road from me, except the shell on these is a bit harder, I suspect because it is baked rather than cooked over a brazier thing. I loved them anyway, a nice project for a Sunday lunch!

Turkish Baked Pancakes (from The Telegraph)
(Serves 4)

150g 00 pasta flour
2 tbsp extra-virgin olive oil
1/2 salt
75-120ml ice-cold water

For the filling
225 feta, crumbled
4 tbsp chopped mint
4 tbsp chopped dill
4 tbsp chopped coriander

Put the flour into a bowl and add the olive oil and salt. Add 75ml of water and mix until a soft, smooth dough forms, adding more water if necessary. Dust the dough ball lightly with flour, wrap in cling film and put into the fridge for 30 mins.

Preheat the oven to 200C.

Remove the dough from the fridge and cut into 4 pieces. Dust the worktop with plenty of flour then roll one piece out into a small disc. The dough will become tight, so leave to rest for a couple of mins until soft again.

Roll it, resting from time to time into a circle. When it measure 25cm across it should be paper thin.

Scatter a thin layer of cheese and herbs over half the dough, leaving a 1cm border round the edge.

Brush the edge with water then lift and fold the other half of the bread to make a semi circle.

Lift carefully onto a baking sheet and bake for 10-15 mins until puffed and pale gold.

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