Flatbreads With Potato And Spinach

Gather sea salt, lukewarm water, olive oil, ground cumin and pul biber.

Gather plain flour, potatoes, onion, plant-based butter and spinach leaves.

Gather black pepper.

Peel and cut the potatoes into 5 cm chunks.

Quarter and thinly slice the onion.

Thinly slice the spinach leaves.

Place the potatoes in a medium pan, pour in enough hot water to cover and add a pinch of sea salt.

Bring to the boil, partially cover and simmer over a medium heat for 20 minutes, or until the potatoes are fully cooked.

Drain the potatoes and place in a large mixing bowl to cool for a few minutes, then add the ground cumin.

Season the potatoes with sea salt and black pepper, and mash until smooth.

Heat the olive oil in a large, wide sauté pan over a medium-high heat, add the onion and cook for 10 minutes, stirring often, until softened and golden.

Add the cooked onion to the potatoes mash along with the chopped spinach leaves and pul biber.

Once cool enough to handle, combine potatoes, onion, spinach leaves and pul biber with clean hands, this will soften the spinach leaves and blend everything well.

Check the seasoning and add more sea salt or spices to taste, combining well.

Cover the filling with cling film (plastic wrap) and set aside.

Place the plain flour in a large mixing bowl, make a well in the middle and sprinkle in the sea salt.

Add the olive oil and pour in the lukewarm water.

With clean hands, combine plain flour, sea salt, olive oil, and lukewarm water to a rough dough.

On a lightly floured surface, knead the dough for 2-3 minutes to a smooth, semi-firm ball.

Place the dough in a bowl, coat with a drizzle of olive oil and cover with a damp dish towel.

Leave the dough to rest for 20 minutes.

Place the rested dough on a lightly floured surface and divide into 6 equal pieces.

Roll each piece into a ball and place them back in the bowl, covered with the damp towel to keep them moist.

Take one dough ball out at a time and use a rolling pin to roll out to a thin circle (about 27 cm in diameter and 1 mm thick).

Spread a sixth of the filling evenly over one half of the circle, leaving 2 cm around the edges clear.

Fold the dough over to enclose the filling and make a half-moon shape.

Gently pat the top of the gözleme to get rid of any air bubbles and press down the edges with your fingers to seal well.

Place the gözleme on a tray side by side and cover with a clean towel so it won't dry out.

Repeat with the rest of the dough balls and filling.

Heat a large, wide non-stick pan over a high heat.

Place a gözleme in the pan and cook for 1 minute, then carefully flip over and cook the other side for another minute.

Flip again and cook for about 45 seconds (light brown circles will start to appear).

Flip over again and cook for about 45 seconds.

By now the gözleme should be cooked with visible light brown patches on the surface.

Place the cooked gözleme on a clean tray side by side and spread plant-based butter on both sides.

Cover with a clean towel to keep moist and cook the rest of the gözleme in the same way.

Serve warm or at room temperature.