Instructions:
Prepare the Dough:
In a large mixing bowl, sift the flour and create a well in the center. Add the warm water, dry yeast, yogurt (if using), olive oil, and salt. Mix by hand or with a dough hook until combined. Knead for about 3 minutes, adjusting with extra flour or water as needed. Divide the dough into 6 pieces and shape into balls. Place on a floured surface, cover with a damp cloth, and let rise in a warm place for 30 minutes.
Make the Spinach Feta Filling:
In a skillet, heat the olive oil over medium heat. Sauté the diced onion until translucent. Add the spinach, dill, parsley, salt, and red pepper flakes, cooking until the spinach wilts. Stir in the crumbled feta and cook for an additional 2 minutes. Remove from heat and allow to cool.
Roll Out the Dough:
On a floured surface, roll each dough ball into a large circle, ensuring it’s large enough to fit your skillet when folded in half. Dust with flour as needed.
Fill the Gozleme:
Divide the spinach feta filling into 6 portions and place in the center of each rolled-out dough. Fold the top half down over the filling, then fold the bottom half up. Gently tuck the ends under to seal.
Cook the Gozleme:
Heat 2 tablespoons of olive oil in a large frying pan. Cook each gozleme for a few minutes on each side until golden brown. Repeat with the remaining gozleme, adding more oil as necessary.
Prepare the Meat Filling:
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