Gozleme

Dough

• 450 g plain flour, plus extra for dusting
• 10 g dried instant yeast
• 30 g olive oil
• 50 g plain yoghurt
• 260 g water, warm
• 1 pinch fine sea salt

Filling

• 200 g Swiss chard
• 100 g onions, quartered
• 15 g olive oil, plus extra for frying
• 1 tsp sweet paprika
• 120 g feta cheese