Gözleme are traditional Turkish flatbreads filled with spinach and cheese, then sealed and pan-fried until crispy. Try different fillings like sliced leeks and halloumi cheese or mushrooms, cheese and ham.
Combine 300ml warm water, yeast, salt and sugar in a jug. Stir with a fork. Cover. Stand in a warm place for 5 minutes or until bubbles form on the surface.
Sift flour into a large bowl. Add yeast mixture and 2 tablespoons oil. Mix to form a soft dough. Turn dough onto a lightly floured surface. Knead for 6 minutes or until elastic. Divide dough into 4 equal balls. Place on a greased baking tray. Cover with a clean tea towel. Stand in a warm place for 25 minutes or until dough doubles in size.
Roll each piece of dough into a 30x40cm oval shape. Place one-quarter of spinach over half of each oval. Top with crumbled feta and grated Cheddar cheese. Fold dough over to enclose filling. Press edges together to seal.
Preheat a heavy-based frying pan on medium-high heat. Add a small amount of olive oil and cook for 3 minutes or until base is golden. Turn over and cook for 3 minutes or until golden and crisp.
Cut gozleme into slices. Serve with lemon wedges and salt and pepper.