“Turkish Gözleme” is a hand-made savoury flatbread with yeast, popular at the local markets and spring time fairs happening regularly with the warm weather. Traditionally made with eggs and brushed with butter for a pastry-like effect, these flatbread consist of either, a minced meat or, a spinach and dairy based feta filling. The flat breads are usually rolled out fresh at the markets before filling and baking on an open griddle. Flatbreads, particularly stuffed ones are a favourite in our household irrespective of their place of origin. Also, the mesmerising smell of yeasty bread baking in the balmy air is addictive. My version uses a simple dough made with strong bread flour and yeast, baked on my favourite cast iron griddle stuffed with mushrooms and caramelised onions.
Vegan Gözleme with Mushrooms & Caramelised Onions
(Vegan & nut free.)
For the dough:
Strong Bread Flour – 2 cups
Instant Dried Yeast – 2 teaspoons
Raw Sugar – 1/2 tablespoon
Lukewarm Water – approximately 1 cup (may not need all)
Salt – 1/2 teaspoon
Oil – 3 tablespoons (1 tablespoon for the dough + 2 tablespoons for brushing)
For the Filling:
Oil – 1 teaspoon
Brown Mushrooms, finely sliced – 1 cup
Water – 1 tablespoon
Brown Onion, diced finely – 1/2 cup
Scallion, sliced finely – 1/2 cup
Nutritional Yeast – 5 to 6 tablespoons
Vegan Cheese, grated – 1 cup (I used Bio-Cheese)
For the dough:
In a large mixing bowl dissolve the sugar in water and add the yeast.
When frothy and bubbly add in the bread flour, oil and salt.
Knead into a soft and slightly sticky dough. Cover and set aside for half an hour, while making the filling.
For the filling:
Grease a pan with 1 teaspoon of oil and add the onion.
When slightly browned add the water and cook on low heat until the onions are brown.
Toss in the mushrooms and stir well.
Take off the heat and stir in the scallions and nutritional yeast. Cool this mixture
Divide the dough into lemon sized balls.
Dust with dry flour and roll out into thin circles or squares depending on preferred shape.
Place 3/4 tablespoonful of the mushroom mixture and sprinkle grated Bio-cheese on one half.
Fold over the other half and seal the edges.
Cover with a damp towel while rolling out the rest of the dough and filling it.
Heat a thick cast iron pan or similar and brush with a bit of oil.
Cook until one side is a crisp looking golden brown and flip over to cook the other side.
Store in an insulated container until ready to eat.
Serve with lemon wedges if desired.
Tastes best warm.
Using a pastry brush to spread the oil over the flatbreaduses lesser amounts of oil than drizzling all over.
Reheat by toasting in a pan for a few minutes before eating for crisp Gözleme.