The dough is simple. It's equal parts self-raising flour (100g) and Greek-style yogurt (100ml), with a pinch of sea-salt flakes and a good glug (about 1 Tbsp) of extra virgin olive oil. Combine them all together in a bowl, then knead briefly on a floured bench until just smooth.
Divide the dough in half.
Roll each half out to form a very thin circle, about 30-35cm in diameter, dusting with more flour as necessary.
For the filling, put a handful of baby spinach leaves, a handful of crumbed feta and a sprinkle of dried mint and sumac on one half of each circle.
Fold the exposed pastry over the top of the filling.
Seal edges closed by rolling and folding the dough edge closed, expelling any air.
Heat a good glug of extra virgin olive oil in a large frying pan over med-high heat and cook gozleme one at a time for 2-3 minutes each side or until golden.
Transfer to a chopping board, cut into pieces and serve immediately with lemon wedges and mint leaves.
