Gözleme with Feta and Leek

Put the flour and salt in a bowl. Add the water a little at a time and knead into a smooth, soft dough — it shouldn't stick to your hands. Cover the bowl with plastic wrap or a kitchen towel and let it rest for at least 30 minutes.

While the dough rests, clean and rinse the leek well, then slice it into thin rounds. Finely chop the onion. Cut the flesh out of the tomato and dice it into small pieces — removing the wet insides keeps the filling from getting soggy.

Combine the leek, onion, tomato, and finely chopped flat-leaf parsley in a bowl. Crumble in the feta and fold everything together. Make sure the filling isn't too wet.

Divide the dough into 4–5 pieces. Roll each one out as thin as you can without tearing it — you're going for a round or oval flatbread.

Spread a portion of filling over one half of each flatbread. Fold the other half over to make a half-moon shape, then press the edges firmly together to seal.

Heat a large frying pan or griddle over medium-high heat and brush lightly with butter. Cook each gözleme for 2–3 minutes per side until golden and crispy.

Once cooked, lift onto a rack and brush or spread with butter. Tuck under a clean kitchen towel while you cook the rest.