Rustic Turkish Spinach and Feta Gozleme

Whisk the flour and a pinch of salt in a large bowl, gradually adding warm water until a smooth, supple dough forms.

Knead the dough on a floured surface for 8 minutes until elastic, then cover with a damp cloth to rest for 30 minutes.

Finely chop the fresh spinach and squeeze out all excess moisture using a clean kitchen towel.

Combine the squeezed spinach, crumbled feta, and Aleppo pepper in a bowl, seasoning lightly with black pepper.

Divide the rested dough into four equal balls and roll each into a very thin, circular sheet.

Place a quarter of the spinach-feta mixture in the center of each dough circle, leaving an inch border.

Fold the sides of the dough over the filling to create a rectangular pocket, sealing the edges firmly with your fingers.

Heat a heavy-bottomed cast-iron skillet over medium-high heat and brush lightly with olive oil.

Cook each gozleme for 3-4 minutes per side until the dough is golden brown and develops charred blisters.

Brush the finished warm flatbreads with a final touch of olive oil and serve immediately while crispy.