1. Place flour, 1/3 cup of the oil and a pinch of salt in a large bowl and stir in 2/3 cup water to make a soft sticky dough. 2. Turn out onto a lightly floured surface and knead until smooth and shape the dough into a ball and then divide dough into 4 equal portions. 3. For each gozleme, use a floured rolling pin to roll dough out to a 20cm round and then place 2 slices mozzarella on half the dough and top with 1 tablespoon basil. 4. Fold the dough over to enclose filling and form a semi circle, pressing edges to seal. 5. Repeat to make other 3. 6. Heat 1/3 cup of remaining oil in a small frying pan over moderate heat and cook gozlemes, one by one, for 2 minutes each side or until golden and cooked (reheat and top up oil between batches if necessary, this was the recipe direction but can't see why you could not use a larger frypan and cook 2 at a time (you may need extra oil to cover surface though). 7. Drain on paper towels. 8. Combine tomato, onion and extra shredded basil in a medium bowl and stir in remaining oil and season with salt and pepper. 9. Serve gozleme with tomato salad and lemon wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
