Bread stuffed with feta & parsley

Method

1. Crumble the feta into a bowl. Add the parsley, pul biber and pepper and mix together.
2. Divide the dough into 12 pieces. On a floured surface, flatten each ball with a rolling pin until it is only about 2 mm thick.
3. Spoon enough feta mixture onto each portion to cover one half of the dough, leaving a 2 cm border around the edge. Fold the other half over, into a half-moon. Press the edges together.
4. Heat a large non-stick frying pan over a medium heat. Brush the top of each gözleme with melted butter. Working in batches, fry the gözleme, buttered side first, for 4–5 minutes on each side, until golden brown. Brush with more melted butter as you are cooking them.
5. Serve immediately.