Gözleme (Turkish Savoury Crêpes)

Sieve the flour and salt into a bowl and make a well in the centre. Pour in the water and mix together with a spatula. When it all comes together, begin to mix with your hands until it forms a ball.

Sprinkle some flour on your work surface and knead the dough for about 10 minutes until it is pliable and smooth. You will notice the difference as you are working it. If it is sticky, add more flour if you need it. Place in a bowl and cover with a damp cloth for about 15 minutes.

Cut the dough into 8 pieces. Take one piece and leave the others still under a damp cloth. Roll out with an oklava or rolling pin until about 20 cm. (8”) round. Use plenty of flour as you are rolling, both on the pastry and on the oklava or rolling pin.

You don’t have to be too precise with the circular shape. You are going to fold it into a rectangle shape afterwards. If you are rolling it out on a pastry mat, it should be so thin that you can see the line markings through it. This will be about as thin as a knife blade.

Now take 2 tbsp. of your filling and place it in a rectangle shape in the middle of the pastry. Leaving about a 5 cm. (2”) margin. Fold the side of the pastry nearest you to cover half way up the filling. Take the opposite end, dampen the edge and bring it to just overlap the first piece. Press it down with your hands firmly.

At this stage you can gently roll the pastry at either side that hasn’t been folded over yet, so that it is as thin as possible. This is because you don’t want the pastry to be too thick, otherwise it won’t cook.

Next, again damping the edge, fold over the third side towards the centre until it just seals the filling in. Do the same with the final edge. You can now roll these edges again slightly. Place on a plate and cover with a damp square of kitchen paper towel.

Roll out and fill the remaining 7 gözleme, putting a sheet of the damp paper towel between each.

Lightly oil a large, flat based frying or crêpe pan and put on a medium heat. When the pan is ready, place the first gözleme sealed side up, in the pan and cook until browned – little brown spots will appear on the pastry. Turn over and whilst the other side is cooking brush with melted butter. Finally brush the other side with melted butter. Keep warm in the oven, covered, until you have finished doing the others.

Cut into two and serve with Ayran.