Turkish flatbread with halloumi and red pepper pesto

Turkish flatbread with halloumi and red pepper pesto

By
From
Breakfast: Morning, Noon & Night
Makes
8-10
Photographer
Danielle Wood

This lovely flatbread is called gözleme in Turkey. It’s a staple in northern Cyprus and Turkey. The salty cheese and the sweetness of the red pepper pesto make this savoury parcel a perfect handheld breakfast.

For the dough

Ingredients

Quantity Ingredient
500g strong white bread flour, plus extra for dusting
1 teaspoon salt
1 level teaspoon dried fast-action yeast
225ml warm water
150ml plain yoghurt
1 tablespoon olive oil, plus extra for greasing

For the filling

Quantity Ingredient
2 tablespoons hazelnuts, toasted
6 roasted red peppers, (roast your own or buy a jar)
2 garlic cloves, grated
2 red chillies, seeds removed and finely chopped
1 tablespoon fresh mint, chopped
1 teaspoon dried mint
1 teaspoon dried oregano
3 tablespoons olive oil
1 tablespoon lemon juice or sherry vinegar
450g halloumi, grated

Method

  1. To make the dough, add the flour, salt and dried yeast to a mixing bowl. Make a well in the centre and pour in the water and yoghurt. Mix together with a spoon until everything is combined — it will be quite a wet mixture — and then cover with a tea towel and leave for 10 minutes. Give the dough another mix with the spoon, then oil your hands and work surface, and turn the dough out on to it. Knead for 3–4 minutes then return the dough to the bowl, cover again and leave for 1 hour.
  2. It the meantime, make the pesto. Heat the oven to 180°C. Spread the pine nuts on to a baking tray and roast them in the oven for 5 minutes. They will be whistling when you pull them out, with a golden brown shine to them.
  3. Put the peppers with 1 tablespoon of water or juice from the jar into a food processor, along with the garlic, chillies, fresh and dried mints, and the oregano. Blend briefly to just combine everything then add the olive oil, lemon juice or vinegar and the roasted pine nuts. Pulse a few times until all the hazelnuts are roughly chopped — don’t blend them too finely. Transfer the pesto to a bowl and season to taste.
  4. Flour a work surface and tip the dough out on to it. Divide the dough into 8–10 even sized pieces. Roll out a piece of dough as flat as you can, like cardboard, into a circle roughly 23 cm in diameter. Spread the pesto generously over one half of the circle and sprinkle some halloumi on top. Fold the other half over the filling and pinch the seams shut.
  5. Cook them in a dry frying pan over a medium heat for around 4–5 minutes until they start to turn brown and blister. Turn over and cook on the other side for 2–3 minutes more. Transfer to a chopping board and slice into strips.
Tags:
breakfast
brunch
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