- 3 ½ cups flour
- 1tsp salt
- 2tsp sugar
- 2tsp dried yeast
- 2x 150ml warm water
- 1Tbsp oil
- *for the sweet dough version add
- ½ cup shredded coconut
- 2Tbsp sugar (any is fine)
Sweet: Pineapple Coconut Cream
- 1 whole Dole Tropical Gold Pineapple peeled/cored and cut into pieces
- ½ tsp cinnamon
- 30g butter
- 1Tbsp brown sugar
- 1 can coconut cream
Savoury: Ham, Cheese & Pineapple
- 1 whole Dole Tropical Gold Pineapple, peeled, cored and then cut into pieces
- 2 cups grated cheese
- 200g ham, chopped finely
Sweet Pineapple Coconut Cream:
Melt butter and add Dole pineapple pieces, cinnamon and brown sugar. Simmer for 5 to 10 minutes until liquids reduced and pineapple is caramelised. Put in a bowl and set aside.
While your pineapple is cooking, open your can of coconut cream and place contents in a pot. Reduce it down on medium heat until thickens. Be sure to stir to avoid burning.
In a bowl, add 150ml warm water, sprinkle in 2tsp sugar and 2tsp dried yeast and pop aside for 5-10 minutes to activate.
In another bowl, add all dry ingredients and mix in yeast mixture, the second lot of water and oil, and mix until dough forms (occasionally you may need to add another couple of tbsp of water to get dough to come together).
To speed up time, at this point you can leave your dough in an oiled bowl and leave somewhere warm for 30mins to double in size.
Knead dough on a lightly floured surface for five minutes, then cut dough into even segments - 8-10 larger balls or 16 for lunchbox size.
Use a rolling pin or empty glass bottle to roll out to round flat circles, then place your desired filling on to one side, bringing the other side up and over into a half circle. Now crimp the edges and fold the edges back on top of each other to seal. This will ensure your filling will stay inside your gozleme.
Now time to shallow fry in your choice of oil for approximately three to four minutes on each side until golden brown.
Pop on some paper towels to drain excess oil and serve.