Spicy Nduja & Cheese Gozleme

Makes 6

600g all-purpose flour

80ml olive oil, plus 2 tbsp extra

95g Greek-style yoghurt

180g nduja ( a spicy spreadable Italian salami, use finely chopped spicy salami if unavailable)

240g grated vintage cheddar

300g stracchino cheese, thinly sliced (or mozzarella if unavailable)

Lemon wedges, to serve

Combine flour, 80ml olive oil, yoghurt, 250ml water and 1 tsp sea salt in the bowl of an electric mixer.

Beat with the dough hook until a smooth dough forms, about 3-4 minutes. Lightly flour a working surface. Turn the dough on the working surface. Knead the dough until smooth and elastic, about 2-3 minutes.

Lightly grease a large bowl. Place the dough in the bowl and cover. Set aside to rise in a warm place for 30 minutes.

Lightly grease a chargrill pan and place over high heat, or heat the barbecue.

Divide the dough into 6 pieces. Lightly flour a working surface. Roll the pieces of dough into 20cm x 30cm ovals. Turn the short ends towards you and spread the bottom half with nduja, leaving a 2cm border. Sprinkle with cheddar and stracchino, then fold the top half of the dough over the bottom half. Press the edges to seal and brush the gozleme with olive oil.

Place the gozleme, in batches, in the chargrill pan or on the barbecue and cook for 2-3 minutes or until charred. Turn over and cook until nicely charred on the other side, about 1-2 minutes. Sprinkle the gozleme with black pepper.

Cut into triangles and serve with lemon wedges on the side.