Name: Provolone, tomato and basil gözleme
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Ingredients: 2 cup (300g) self-raising flour; 2/3 cup (160ml) olive oil; 1/4 teaspoon salt; 2/3 cup (160ml) milk; 300 gram provolone cheese, cut into 8 slices; 1 large tomato, cut into 8 slices; 1/4 cup torn small basil leaves; 2 green onions, finely chopped; 2 tablespoon sesame seeds; lemon wedges, to serve

Ingredients

2 cup (300g) self-raising flour

2/3 cup (160ml) olive oil

1/4 teaspoon salt

2/3 cup (160ml) milk

300 gram provolone cheese, cut into 8 slices

1 large tomato, cut into 8 slices

1/4 cup torn small basil leaves

2 green onions, finely chopped

2 tablespoon sesame seeds

lemon wedges, to serve

Method

1.Place flour, 1/3 cup of oil and salt in a bowl. Stir in milk to make a soft sticky dough. Turn out onto a lightly floured surface; knead until smooth. Shape dough into a ball. Divide dough into 4 equal portions.

2.For each gözleme, use a floured rolling pin to roll dough out to a 20cm round. Place 2 slices of cheese and 2 slices of tomato on half of dough round. Top with one-quarter of basil and onion. Fold dough over to enclose filling and form a semi-circle. Press edges to seal. Sprinkle lightly with sesame seeds. Repeat with remaining dough rounds.

3.Heat one-quarter of remaining oil in a small frying pan on medium-low. Cook gözlemes, one at a time, for 1-2 minutes each side, or until golden and cooked. Drain on paper towel. Reheat and top up oil between gözlemes. Cut gözlemes in half to serve. Serve with lemon wedges.