Nduja and Mozzarella Gozleme

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Screenshot_2016-05-29-22-52-07-1[1] 30/05/2016

Nduja (pronounced en-du-ya) is a spicy spreadable Italian salami. It’s available from delicatessens and specialty grocers. Some supermarkets stock it too. If you can’t find it, you can substitute with finely chopped spicy salami. It has a lovely chilli kick and the oozy mozzarella adds a creamy respite to create a variety of flavours in your mouth.

Gozleme is a Turkish flatbread that is cooked on the griddle. Traditional fillings include minced meat, spinach and white cheese such as feta but I am slightly obsessed with nduja at the moment. Feel free to add what you like.

This is a really simple and tasty recipe that is fairly quick to put together. Making your own dough to encase a warm, spicy, gooey filling is definitely worth the little extra effort.

This recipe makes 6 breads but can easily be divided for fewer.

Screenshot_2016-05-29-22-47-56-1[1]

INGREDIENTS:

  • 600g plain flour
  • 80ml extra virgin olive oil
  • 95g Natural Greek-style yoghurt
  • 250ml water
  • 1 tsp dried oregano
  • 1 tsp salt
  • 180 Nduja
  • 240g Grated vintage cheddar
  • 300g Mozzarella cheese, thinly sliced
  • 2 Tbsp extra virgin olive oil
  • Freshly ground black pepper, for sprinkling
  • Lemon wedges, to serve

METHOD:

  1. Place the flour, oil, yoghurt, water, oregano and salt in a large mixing bowl and knead to combine for 3–4 minutes or until smooth. Turn out the dough onto a lightly floured work surface and knead for 2–3 minutes or until smooth and elastic.
  2. Place in a large lightly greased bowl, cover with plastic wrap and set aside in a warm place for 30 minutes.
  3. Preheat a lightly greased char-grill pan or barbecue to high heat. Divide the dough into 6 portions. Place each portion on a lightly floured surface and roll into 20cm x 28cm ovals.
  4. With the shorter ends facing towards you, spread the bottom half of the ovals with the nduja and sprinkle with the cheddar and mozzarella, leaving a 2cm border. Fold the top half of the dough over and press the edges to seal.
  5. Brush the gozleme with the oil and cook, in batches, for 2–3 minutes or until charred. Turn over and cook for a further 1–2 minutes or until charred and cooked through. Sprinkle with pepper and serve with lemon wedges.
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