A popular Black Sea breakfast, this gözleme combines tangy Turkish curd cheese with chard or spinach. The thin dough is cooked on a griddle for a light yet filling meal.
Knead the flour, water, and salt until the dough is soft and pliable. Cover it and let it rest for 20 minutes.
Mix the curd cheese, chopped chard, scallions, and black pepper in a bowl. The filling should be thick, not runny.
Divide the dough into 4 pieces. Roll each one into a thin, round sheet with a rolling pin.
Spread the filling over one half of each dough round. Fold the other half over to make a half-moon shape, then press the edges gently to seal.
Heat a griddle or large skillet over medium heat. Lightly oil it and cook each gözleme for 3 minutes per side, until golden brown. It should puff up slightly.
Cut into triangles and serve hot.
Cooked gözleme can be refrigerated for 2 days. Reheat it in a dry skillet with a little oil. Uncooked dough rounds can be frozen with parchment paper between them.
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