Spinach and feta flatbread (Gözleme)

1. Knead the flour, yoghurt, olive oil, salt and about 180 ml of lukewarm water into a smooth, soft dough, divide into 4 and leave covered for 30 minutes.

2. Wash and finely chop the spinach and mix it with the very finely chopped onion, crumbled feta, chilli flakes and pepper (no salt – the feta is salty).

3. On a floured board, roll each ball out with a rolling pin into a very thin sheet about 40 cm across.

4. Spread a quarter of the filling thinly over one half of each sheet, fold the other half over and press the edges.

5. Cook in a large dry frying pan or crêpe pan over medium heat for 3-4 minutes a side until golden in patches, brushing the top with melted butter.

6. Cut into pieces and serve hot with ayran.

Tip: Anatolian village women make it at markets on a domed griddle (sac). It can also be filled with potato, minced meat or just cheese.