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Spinach and cheese gozlame (30.05.14)

•    1 sachet instant dried yeast
•    1 medium boiled potato mashed
•    ¾ tsp salt
•    1 teaspoon honey/sugar
•    4 cups plain flour
•    2 t  ghee
•    200g  spinach shredded200g feta cheese, crumbled

combine 1 cup warm water, yeast, and sugar or honey in a jug. stir with a fork. cover. stand in a warm, sunny place for 5 minutes or until bubbles form on the surface. sift flour  and salt into a large bowl. add yeast mixture, ghee and mashed potato. mix to form a soft dough.by using sufficient extra warm water. turn dough onto a lightly floured surface. knead for 5 minutes or until elastic.. stand in a warm, sunny place for 20 minutes or until dough doubles in size. make 10 balls out of the dough after punching down, and roll out into a thin eating plate size roti .place spinach over half of each roti. top with feta or grated cheese and season with salt and pepper.  cut a green chilli if you want it abit strong. fold dough over to enclose filling. press edges together to seal. put on a hot tawa and brush melted ghee on both sides of each gozleme.cook for 2 to 3 minutes or until base is golden.turn over and cook for 2 to 3 minutes or until golden and crisp. remove to a serving plate. cut gozleme into quarters. serve with lemon wedges. courtesy :zaaheda mohammed.. author of half past ate and savoury journey express

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