Stuffed flatbread (Gözleme)

1. Warm the butter and milk in the pot.

2. Mix flour and salt, then sift into a bowl. Use your hands to make a well in the middle and crumble the yeast into it. Add sugar and gradually pour the lukewarm milk-butter mixture into the bowl.

3. Work everything together into a smooth dough. Cover with a kitchen towel and set in a warm place to rise until the mixture has visibly increased in bulk.

4. Clean the spring onions and slice them into thin rings. Remove the parsley leaves from the stems and chop finely. Crumble feta cheese, chop spinach coarsely and mix with scallions and parsley. Season to taste with salt, pepper and ground paprika.

5. Divide the dough into portions of about 70 grams each. Roll out the individual portions very thinly on a floured work surface and spread with the melted butter.

6. Brush the flatbread with the filling and fold them in half.

7. Place the pan on the Navigenio, and heat up on level 4 to the roasting window, switch to level 2 and place the first filled dough flatbread in the pan. Close with the lid on and roast the first side for approx. 1 minute, turn the flatbread, put the lid on and finish roasting for approx. 1 minute.

8. Remove the finished özleme and keep warm. Place the next two flatbreads in the pan. Put the lid back on and roast the first side for approx. 2 minutes, turn the flatbread, close with the lid on and finish roasting for approx. 2 minutes.

9. Roast the remaining Gözleme in the same way. Roasting time increases by approx. 1 minute per side. If the browning is insufficient, increase the Navigenio level slightly.