Gozleme is an indulgent but healthy breakfast idea that’s packed to the brim with fresh ingredients, plus it’s one of the easiest flatbreads to make with the kids on the weekend. Eat them straight off the stove with a squeeze of lemon for a sweet and savoury hit.
To make dough, sift flour into a large bowl. Add salt. Make a well in the centre and pour in oil and water. Mix until combined to a soft dough. On a lightly floured surface, knead dough for 8 minutes. Or, if using an electric mixer fitted with a dough hook, mix until smooth and elastic. Place in a medium floured bowl. Cover with plastic wrap and set aside for 1 hour or overnight in the fridge. Bring to room temperature before rolling.
To make filling, heat oil in a large non-stick frying pan over a medium-high heat. Add garlic and onion, and cook, stirring, for 3 minutes or until soft. Add mushrooms and cook, stirring occasionally, for 10 minutes or until mushrooms are soft. Transfer to a bowl and cool slightly. Stir in parsley.
Cut dough into four equal portions. Roll out, one at a time, on a floured surface to a 30cm square about 1mm thick. Keep lifting and turning dough when rolling to make sure it doesn’t stick and tear. Keep flouring surface.
Sprinkle one-half of each square with one-quarter of the mozzarella, leaving a 2cm border. Divide the mushroom mixture, feta and spinach between each square, placing on top of the mozzarella. Dampen the edges with wet fingers. Fold the dough over to cover filling, press and roll edges over to seal.
Wipe out frying pan with paper towel and lightly grease with cooking oil spray. Place over a medium-high heat. Use a long, wide spatula to slide under gozleme. Slide into pan and cook for 5 minutes. Lift gozleme with spatula, spray pan with oil, turn gozleme over and cook the other side for 5 minutes or until golden. Repeat to make three more. Remove and slide onto a board. Cut into wedges. Sprinkle with dukkah and micro herbs. Squeeze with lemon wedges to serve.