These grain~free gozleme hit the spot for breaki, lunch, dinner or even a cheeky midnight feast! The organic greens are a vibe in the patch right now ~ so feel free to mix the filling up with some finely chopped silverbeet or kale !
For the wraps:
- 1 cup coconut flour
- 5 TBS psyllium husks
- 2 cups organic coconut milk
- 1 TSP baking soda (not powder!)
- Organic extra virgin olive oil, to cook
For the filling:
- 1 large bag of organic baby spinach
- 4 organic spring onions, finely sliced
- 1 organic clove of garlic, finely minced
- 200gms organic fetta, crumbled
- Big squeeze of organic lemon juice
- Salt & pepper, to taste
- Organic extra virgin olive oil to cook
First, make the dough for the gozleme by combining the coconut flour, psyllium husk & baking soda in a large bowl. Whisk together until well combined before pouring in the 2 cups of coconut milk. Continue to whisk until it forms a thick, relatively smooth batter. Remove the whisk from the bowl & allow the psyllium husks to absorb the liquid. After a minute or so, start kneading the dough until it forms into a ball. Leave to rest on the counter whilst you prepare your filling.
Heat a fry pan over medium heat & add a splash of olive oil. Add the spring onions, garlic & a pinch of salt, cooking til fragrant. Add the spinach a handful at a time, cooking until just wilted ~ this is quick ! Remove the pan from the heat before adding the crumbled fetta, a big squeeze of lemon & salt n pepper to taste.
Grab a handful of the dough, quickly roll it into a ball & place between two sheets of baking paper. Using a rolling pin (or a wine bottle works !) roll the dough into a rough circle until approx 1cm thick.
Now if you want a neat aesthetic, cut the dough into a disc by pressing a small bowl down into the dough. Return the offcuts back to the large ball of dough to be used for future wraps. Repeat the process until all the dough has been used.
If you’re into a more rustic vibe, just roll handfuls of the dough into rough circles 1cm thick.
Heat a non~stick fry pan over medium heat & add a good glug of olive oil. Place wraps in the hot pan & cook for a few minutes until golden. Flip over to continue to cook the other side.
Whilst cooking the second side, place a dollop of the spinach & fetta mix onto one side of the wrap & once the bottom side is golden, fold in half like a taco. Allow to cook for a few minutes, flipping occasionally to get both sides nice & crispy !
Repeat with remaining wraps & filling, placing cooked gozleme on a platter to serve family style. Serve with wedges of lemon & a bottle of the best hot sauce
Image & Recipe by Jessica Bull