Wash and thoroughly dry the spinach for the filling. I like to set it aside to dry off while I mix the dough.

Combine all the ingredients for the dough except for the water in a large mixing bowl. Add half of the water and stir to combine. Once the dough has cooled off a little, get your hands in there to squelch the dough through your fingers. Add more water as necessary (watch your hands) until the dough forms a smooth ball and no dry flour remains on the dough or in the bowl. Flours vary in their absorbency, so only add water to achieve a juicy smooth ball of dough. Use less if you need less and use more if you need more. When you’re happy, cover the dough while you make the filling.

Chop the spinach into smallish pieces so it doesn’t pierce through the dough as you roll. Add the spinach to another large mixing bowl along with your remaining filling ingredients. Stir to combine.

Liberally flour a clean, dry work surface with tapioca flour. Fill a small bowl with water and grab a pastry brush.

Divide the dough into 8 even sized balls. Place one on the work space and keep the rest covered.

Roll the dough out into a rectangle that is around 1/2mm thick. Thick pieces of dough are unpleasant to eat, so roll it as thinly as you can without it becoming too thin to move.

Put 1/8th of the filling down the middle of the rectangle, leaving plenty of room on all 4 sides to fold up the gozleme. Paint the dough edges lightly with water.

Fold the short edges (top and bottom if the rectangle is facing you) up over the filling. Press the side sections where dough meets dough down really firmly to thin them out. This will prevent chunky dough corners on your finished gozleme.

Paint the tops of the dough now folded over the filling with a scant amount more water. Finally, fold each long side up over the filling, ensuring these two seams meet and thoroughly encase the filling. Press down with your whole hand gently but firmly to flatten the gozleme. Using your whole hand and gentle pressure will hopefully help minimise tears. Don’t worry if a few spring up, though – it won’t matter as you fry them.

Place the assembled gozleme on a dry, clean and thoroughly floured section of your work bench and repeat until you have used all the dough and filling.

Thoroughly heat a large frypan or skillet over a medium heat. Once really well heated, add 1/2 – 1 teaspoon of oil per gozleme. Add the first gozleme and cook for 1-2 minutes on the first side before flipping. Continue to cook until the gozleme is golden brown translucent. There should be no white or raw looking patches.

Transfer the cooked gozleme to a cooling rack and continue with the remaining gozleme, adding more oil each time.

For best results, I recommend waiting 5-10 minutes for the dough to cool slightly before consuming. Gozleme can be eaten fresh or kept in the fridge for 2-3 days. They also freeze and defrost really well.