Photo by Joseph De Leo, Food Styling by Kaitlin Wayne
Inspired by the gozleme sellers at the farmers markets in Turkey, I developed this flatbread recipe. It is stuffed with a mixture of three cheeses that mimic a feta-like white cheese called, naturally, Turkish white cheese. It’s sprinkled with a handful of chopped spinach and my favorite combination of fresh herbs: parsley, mint, and dill.
Cook's note:
When making flatbreads that require yufka dough, you can substitute commercial yufka, country-style phyllo, or lavash bread, but the results won’t be as flaky and tender as the yufka you make from scratch. All of the above substitutes are precooked so you just need to fill and toast them.
Recipe notes
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