If you've ever been to Turkey, you'll very likely have eaten or at least seen these stuffed flatbreads. They are a fantastic snack or lunch with a salad on the side and can be filled with anything you like, although normally with feta and spinach or minced lamb and herbs. Generally the dough is unleavened (no yeast) but I was making some yeast dough for something else so I used it for my gözleme and it tasted equally delicious. I filled mine with a mixture of sweet potato, feta, onion, garlic and chilli but you can experiment with any flavours that you fancy.

Dough ingredients:

7g sachet dried yeast

250ml warm water

Quarter tsp caster sugar

2 tbsp olive oil

450g spelt or plain flour (not bread flour)

1 tsp fine salt

Put the water, oil, sugar and yeast in a jug, stir and wait until frothing and bubbling.

Meanwhile sift the flour and salt into a large bowl.

Make a well in the centre and pour in the yeast liquid.

With your hand, gradually bring the flour into the liquid and mix together until all the flour is combined.

Turn out onto a well-floured surface and knead for 5 minutes.

Divide the dough in four, put on an oiled baking sheet, cover with a tea cloth and leave in a warm place to rise for around an hour.

While the dough is rising, make the filling.

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Filling ingredients:

400g diced sweet potato

100g crumbled feta cheese

1 tbsp olive oil

1 red onion diced

1 red chilli finely chopped

1 very large (or two small) clove of garlic finely minced. I use Drummond House elephant garlic www.drummondhouse.ie

Steam the sweet potato until cooked but not mushy. Put in a bowl and break it up a little without mashing entirely. You want to retain a little texture. Allow to cool.

Meanwhile, add oil to hot frying pan. Fry the onion until golden, then add the garlic and chilli and cook for around 5 minutes.

Add these along with the crumbled feta to the sweet potato and mix well.

Season to taste with salt and black pepper.

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Generously flour your work surface and roll out a piece of dough as thin as you can manage into a rectangle.

Place a quarter of the filling onto one half of the dough leaving a border of around 2 cm.

Fold the other half over the filling and seal the edges by pressing together and crimping if you wish. Don't worry about it being perfect. This is a rustic snack.

Brush the top of the gözleme with a little olive oil and place oiled side down on your griddle pan (or thick frying pan if you don't have a griddle). As this side is cooking, brush the top with oil.

After 3 minutes flip the gözleme and cook the other side for 3 minutes.

Remove from the griddle, cut into four pieces and serve.