Whole Wheat Gozleme

gozleme

Those who have raised a boy would know, they have periods of seemingly insatiable hunger. Our son is no exception. After our morning ritual of him waking us up and jumping in our bed,  and the following giggles, the most important topic of the day is brought up; What to have for breakfast. We have never been a cereal or pancake breakfast kind of family. Our comfort breakfast instead involves fresh whole bread, olives and tomatoes. Often, our go to bread choice is homemade gozleme. Hero of the breakfasts and the lunch boxes.

Gozleme is a kind of flat bread, much like pita. It is traditionally made with hand rolled (paper thin) white flour dough. My version swaps white with whole. Also I don’t criticize myself too hard if I don’t roll it as thin as it is supposed to be. It is yummy either way. Best thing about it is, you don’t need to wait hours to develop the dough. This is truly a very versatile and quick flat bread that you can make on a whim, or the night before. Here is the recipe:

Whole Wheat Gozleme
Gozleme is a kind of flat bread, much like pita. It is traditionally made with hand rolled (paper thin) white flour dough. My version swaps white with whole.
Course: Bread
Cuisine: Vegan
Author: Dreamy Leaf
Ingredients
  • 3 cups whole wheat flour
  • About 1 and 1/3 cups of water depends on flour
  • 1 teaspoon dry yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar or maple syrup
Instructions
  1. Warm up the water (should still be easy to touch. Too hot and you will kill the yeast).
  2. Activate the yeast in half of the water, mixed in with sugar. Let it wait a few minutes.
  3. Mix all the ingredients together with the activated yeast. Add in the remaining water slowly until you get the right consistency. What is the right consistency? You want it a little sticky but workable. I think tacky is the right description. Here is a good article on what it should be like, pretty much.
  4. Knead the dough a few minutes.
  5. After kneading, form into a ball, cover and let sit for at least 20 minutes (or up to two days in the fridge).
  6. Roll the dough thin, spread your favorite filling over half of the rolled dough, and fold the other half over. Press on the folds to merge. (My favorite filling is the spinach cream from this recipe)
  7. Cook both sides in a lightly oiled pan over medium heat. Eat quickly before it disappears.

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