4.2.4 Sourdough Gozleme
Serves: 4
Oven Temperature:
Time in oven/on stove:
Time in fridge/freezer:
Time to marinade:
Resting time:
Time to actively work on it: 20 min
Info:
Ingredients
| Amount | Ingredient | Preparation |
| 60 | g | (1 cup) | sourdough starter |
| 125 | ml | (1 ∕ 2 cup) | milk |
| 70 | g | (1 ∕ 4 cup) | plain greek yoghurt |
| 1 | tsp | | baking powder |
| 250 | g | (2 cups) | flour |
| 5 | g | | salt |
| |
Instructions
- In a large bowl, combine the starter, milk and, yoghurt until
combined.
- Whisk in the flour, baking powder and salt.
- Turn out onto a floured surface and knead a few times until
smooth.
- Cover with a cloth and allow to rest while you preare the filling of
your choice.
- Divide the dough into 4-6 equally sized balls.
- Working with one ball at a time, wall out to a circle. You don’t
want the dough to be too thin or it will tear and not too think or
it won’t cook all the way.
- Divide the filling between each round, only placing it on one half
of each circle.
- Fold the empty half of the dough circle over the filled part to make
a half moon shape.
- Press and seal edges together.
- On ahot skillet, melt a bit of butter and place one gozleme at a
time.
- Allow to cook for 3 min on each side or until golden brown on both
sides.
Notes:
Salami filling: Use cheese, salami bits.
