Step 1

Add flour, salt, and water into a large bowl and mix with a wooden spoon until well combined, usually takes 1-2 minutes. Hand-knead for about 10 minutes (or 4 minutes with stand-mixer on medium-speed) until the texture is no longer sticky and becomes smooth.

Step 2

Cover and rest for at least half an hour for the gluten to relax.

Step 3

The relaxed dough should minimally bounce back when poked. Divide into 8 pieces and shape them into balls using your palms. Set aside the balls until it’s time to roll them out.

Step 4

Squeeze out most of the water from the thawed spinach and season with salt.

Step 5

Crumble up vegan feta and mix into the spinach.

Step 6

Heat the olive oil in a large skillet on medium-high heat. Add the onion, season with salt, and cook it down for about 5 minutes.

Step 7

Add the mince, and cook for another 5 minutes or so.

Step 8

Cool before using. Mix in the plant-based mozzarella if desired.

Step 9

Grate the boiled and peeled potatoes into a medium-sized mixing bowl after they are cooled.

Step 10

Mix in the chopped scallions, Aleppo pepper, cayenne, paprika, and salt.

Step 11

Liberally dust the work surface and rolling pin with flour and roll out each ball as thinly as you can. 1-2mm thickness is ideal. The original recipe that calls for 82g balls can be rolled into an 8-in (20-cm) diameter circle. The edges don’t need to look perfect since they’ll be folded in.

Step 12

Spread filling into the middle of the dough in a square shape. Fold all sides over like a parcel and lightly press down the edges to seal.

Step 13

Sprinkle flour on a cutting board or pizza paddle. Slide the gozleme onto the board to make transferring onto the cooking surface easier.

Step 14

Over medium-high heat, heat up 1/2 tsp of olive oil in a skillet. Get as many pans going as you have space for on the stovetop to shorten the cooking time.

Step 15

Place gozleme into skillet. Cook on each side for about 3-5 minutes until golden and crispy on both sides. A little charring is common.

Step 16

Serve them immediately plain or with a pepper spread on the side. Although not popular in Turkey, some like to squeeze lemon as well. I recommend enjoying them with Turkish tea or vegan ayran.

Step 17

Although best when enjoyed fresh, gozleme will keep for a few days in the refrigerator and you may freeze it in airtight bags for up to three months. Reheat on a skillet the same way, or heat up a large batch in the oven at 375°F for 12-15 minutes.