| Serves: 8 people | Recipe course: Main meals | Total time (min.): 50 |
For the dough
500g white bread flour, plus extra for dusting
1 tsp instant action yeast
150g full fat Greek yoghurt
225ml tepid water
4 tbsp olive oil
1 tsp salt
1 small bunch parsley, leaves picked
2 cloves garlic, roughly chopped
¼ tsp freshly ground black pepper
½ tsp ground coriander
½ tsp ground cumin
For the filling
3 medium leeks, trimmed and cut in half, lengthwise
3 medium courgettes, trimmed
250g spinach
2 tbsp olive oil
300g halloumi
1 small bunch mint, leaves picked
1 small bunch coriander, leaves picked
For the chilli lime dip
200g full fat Greek yoghurt
100g tahini
1 small bunch coriander, leaves picked plus additional for garnishing
2 limes, juice
2 green chillies, seeded and roughly chopped
1 small garlic clove, roughly chopped
3 tbsp olive oil
½ tsp salt
1 - Begin by preparing the dough.
2 - Fit your Kenwood Multipro Sense food processor with the dough tool attachment and add all of the dough ingredients to the bowl.
3 - Switch the processor on to speed 1 and allow the dough tool to mix and knead the dough for 4 minutes. Remove the dough to a clean bowl, dusted with flour and cover with a tea towel. Leave in a warm place to prove for an hour, or until the dough has doubled in size.
4 - Whilst the dough is proving, prepare the filling.
5 - Fit your food processor with the thin slicing plate and slice the leeks. Remove to a bowl and set aside.
6 - Set a large frying pan over a medium heat and add 1 tbsp of olive oil to the pan. Add the leeks to the pan and gently sauté for a few minutes until they soften, but do not colour. Remove the leeks to a large bowl.
7 - In the large bowl of your food processor, change to the thick slicing plate (there is no need to clean the bowl) and slice the courgettes.
8 - Heat 1 tbsp of olive oil in the pan you used for the leeks and sauté the courgettes for 5 minutes, until they are cooked through and remove to the same bowl as the leeks.
9 - Add the spinach to the pan and lower the heat. Wilt the spinach, then transfer to a colander or sieve to cool.
10 - Whilst the spinach is cooling, change the processor blade to the coarse grating plate (again, there is no need to clean the bowl) and grate the halloumi. Remove the grated halloumi to the bowl with the leeks and courgettes.
11 - By now the spinach should have cooled enough to handle. Squeeze out as much water as possible and transfer to the same bowl of your processor, this time fitted with the knife blade. Pulse to chop the spinach coarsely, then add the spinach to the bowl with the other vegetables and the cheese.
12 - Fit your machine with the small processor bowl and the small knife blade and add the herbs, garlic and spices, pulsing until they are finely chopped together. Add this to the bowl with the other filling ingredients and stir to combine.
13 - Once the dough has proved, tip it out onto a clean, floured surface and divide into 8 equal pieces, rolling each into a ball.
14 - Roll out the first ball to a rough circle around 20cm across. Spoon 1/8 of the filling into the middle of the circle and pat down so that it is flattened out a little. Pull the edges of the dough over the filling to cover and join in the middle and press to seal. Repeat the with the remaining dough and filling.
15 - Heat a heavy frying pan over a medium low heat and dry pan-fry each flatbread for 4-5 minutes on each side, so they just begin to scorch in places
16 - Remove to a plate and keep warm, slicing in half just before serving.
17 - Prepare the chilli lime dip by placing all of the ingredients into the blender goblet and blending until you have a smooth sauce. Sprinkle with additional coriander to garnish and serve alongside the warm Gözleme.