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Gözleme with sweetcorn
Nutrition facts per serving:
- Energy in kcal about 530
- Fat about 23g
- Carbohydrates about 54g
- Protein about 23g
This is needed
This is needed
for 4 people
Dough
- 250 g multi grain flour
- 1 tsp salt
- 0.25 cube yeast (approx. 10 g)
- 1 tbsp olive oil
- 1.5 dl water
To shape
- a little multi grain flour
Filling
- 1 tin corn kernels (approx. 285 g)
- 10 slices tangy Gruyère
- 0.25 bunch chives
To fry
- oil for frying
Tools
View these products
- Apron, Bowl, Colander, Frying pan, Knife, Measuring cup, Rolling pin, Scissors, Tablespoon, Teaspoon, Timer, Cutting board, Kitchen scales, ruler
And that's how it's done
And that's how it's done
Dough
Mix the flour and salt in a bowl. Crumble in the yeast, mix in. Add the water and oil to the flour, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr.
To shape
Divide the dough into 20 portions, shape into balls, flatten gently by hand. On a lightly floured surface, roll out each ball to approx. 1 mm thick (approx. 6 cm in diameter).
Filling
Drain the sweetcorn. Spread the cheese and sweetcorn over half of the flatbread. Finely chop the chives using scissors, spread on top of the sweetcorn. Place the remaining flatbread on top of the filling. Press the edges down firmly, roll over with a rolling pin.
To fry
Heat a dash of oil in a non-stick frying pan. Cover the gözleme and fry over a medium heat for approx. 3 mins. on each side. Remove, allow the gözleme to cool slightly, cut into pieces.
How-tos
