Gözleme

Add the flour, salt and dried yeast to a mixing bowl. I like to use an electronic scale here – measure the water and yogurt carefully on to the flour mixture. Mix with a large spoon – it will feel very wet. Cover with a tea towel and stand for 10 minutes.

Give the dough another vigorous mix in the bowl. Oil your hands and also the work surface, turn the dough out and give it a good knead with for a couple of minutes. Put the dough back in the bowl and leave for 1 hour.

When ready to cook the gözleme pull balls of dough off measuring roughly 100g and roll out on a lightly floured surface. You want the gözleme to be cardboard thin, oval shaped and roughly 9in (small pizza-like) in size.

On to one half of the oval, grate about a tablespoon of halloumi, a teaspoon of dried mint and a 2 teaspoons of the cooked leek. If using, lightly smear blobs of the pepper paste onto the dough. Fold the other half over the filling and pinch the seams of the gözleme shut.

Cook the gözleme in a dry frying pan over a moderate heat until the skin begins to blister and turn nut brown in some spots. Turn over and cook the other side of the gözleme. When ready, turn out onto a chopping board, cut into strips and serve immediately.