*Note: Be sure to watch the recipe video + step-by-step photos in the blog post above. Also, I recommend using metric measurements.

Prepare the flatbread dough:

• First, prepare the dough according to my Aloo Paratha recipe. Then wrap in plastic wrap or place back in the bowl and cover with a damp towel. Set aside until ready to use.

Prepare the stuffing:

• Place the sunflower mince in a bowl, pour the vegetable broth over it and leave to soak for 5-10 minutes. Then transfer to a fine-mesh strainer, drain well and squeeze out excess liquid. (If using tofu or a store-bought vegan ground meat alternative, you can skip this step, *see recipe notes).
• Heat the oil in a pan and sauté the onion for about 3 minutes. Then add the garlic and sauté for another minute. Now add red bell pepper, tomato paste, cumin, paprika powder, chili, salt, and pepper. Stir to combine and continue sautéing for another minute.
• Stir in the prepared sunflower mince, parsley, and chopped spinach. Cover the pan, remove from heat, and set aside for a couple of minutes to allow the flavors to combine. Lastly, crumble the vegan feta and mix in. Taste and adjust seasonings as needed. (The filling tastes even better the next day. If you want to prepare it ahead, you can put it in a bowl and refrigerate, covered, until ready to use).

Stuff your Gozleme (*see step-by-step pictures in my blogpost)

• Divide the dough into 4 equal pieces (or more if you want to make smaller Gozleme) and shape them into balls.
• Work with one ball of dough at a time and cover the remaining pieces of dough to prevent them from drying out. Use a rolling pin and roll it out on a lightly floured work surface into a thin large circle. Spread ¼ portion of the filling on one half of the circle and top with grated vegan cheese as desired, leaving a ½-inch border around the sides.
• Moisten half of the sides with a little water, then fold the opposite end of the dough over the filling, pressing firmly all around the edges to seal.
• Repeat this process with the remaining pieces of dough.

Bake the flatbreads

• Heat a little oil in a large non-stick frying pan or skillet over medium heat.
• Place one or two stuffed flatbreads in the pan and fry until golden brown, pressing lightly on the edges with a spatula to ensure even browning. Then flip and bake from the other side as well.
• Then place the Gozleme on a cooling rack to keep them crisp while you fry the rest.
• Serve with vegan tzatziki, herb dip, vegan aioli, guacamole, or any other dip you like.
• Enjoy!