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50g poppy leaves or rocket, mallow, dandelion or a mixture
50g sorrel 100g tender chard leaves or spinach, stalks removed
50g onion tops or spring onions
2 teaspoons olive oil
1/2 teaspoon ground allspice
1 quantity of flatbread dough * for recipe see below
200g feta cheese crumbled 60g unsalted butter, cut into 8 pieces.

Wash all leaves and the onion tops or spring onions, then dry them, leaving a little moisture on their surface (this will help them to steam inside the bread). Chop them roughly and toss with the olive oil, allspice and a little salt and pepper.

When the flatbread dough has risen, divide it into 8 balls. Using a floured rolling pin, gently roll out the first ball on a generously floured surface, giving it a quarter turn each time you roll, as this keeps the shape round. The dough should be very elastic and will start to spring back on itself once you have got it about 5mm thick. At this point, lift it off the board and stretch it by hand, rotating as you go for an even thickness. You should be able to achieve a 25cm round of almost paper-thinness, nearly transparent at its centre.

To stuff the gozleme, place a generous handful of the leaves over one half of the dough circle, leaving a border of 1cm. Crumble the feta on top of the greens, then brush the edges of the dough with a little water to moisten slightly. Lift the naked half of the dough over the stuffing and join the edges to make a semi-circle. Seal with your fingertips and trim off any excess dough to make a neat half moon, leaving a border of dough no greater than 1cm. Leave on a floured surface while you make another gozleme.

Place in a large frying pan over a medium head, add a knob of butter and when it begins to foam, gently ease the stuffed gozleme into the pan (cook 2 at a time). Fry at one side, allowing the underneath to blister and brown in places (lower heat if it burns too quickly). Gently turn over and add another knob of butter to cook the other side. While these are cooking, you can continue to prepare another 2 gozleme and so on. You can eat them immediately or keep them warm in an oven. Serve on squares of kitchen paper to soak up any excess butter.

* Flatbread Dough Recipe
225g unbleached strong while bread flour, plus extra for dusting
3/4 teaspoon fine sea salt
1/2 teaspoon dried yeast
150ml tepid water 1 tablespoon olive oil

To make the flatbread dough, place the flour and salt in a large mixing bowl. Dissolve the yeast in the water and add the oil. Now make a well in the middle of the flour and pour in the yeast mixture a little at a time, mixing constantly. When all the yeast mixture has been incorporated, transfer the dough to a floured surface and kneed well for at least 5 minutes. If the dough is still sticky, add a little more flour; if it is stiff, a little more water. It is ready when no longer tacky but soft, elastic and smooth. Put the dough back in the bowl, cover with a cloth and leave to rise in a warm place until doubled in bulk - approximately 1 - 2 hours.

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