Gözleme (Turkish Stuffed Flatbread)

Method

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1. 1Combine the flour and salt in a large bowl, make a well and add the water, yogurt and oil. Knead for 5-6 minutes into a smooth, soft dough that doesn't stick to your hands.
2. 2Divide into 4 balls, cover with a damp cloth and rest for at least 30 minutes. Rested dough rolls out much more easily and thinly.
3. 3For the filling, rub the spinach with a pinch of salt, leave for 5 minutes, then squeeze out as much water as you can. Mix with the cheese, onion, parsley and pepper flakes.
4. 4On a floured surface, roll each ball with a long thin rolling pin into a circle about 40 cm across, thin enough to almost see light through.
5. 5Spread a quarter of the filling over half of the sheet, fold the other half over and press the edges to seal. You can trim the edges into a half-moon or rectangle.
6. 6Heat a large dry pan or griddle over medium heat. Cook the gözleme for 3-4 minutes until the underside has brown spots, brush the top with butter and flip.
7. 7Cook the second side for about 3 minutes until spotted and crisp, then brush it with butter too. Cut into pieces and serve hot with ayran.