Gozleme (Turkish Stuffed Flatbreads)

Step 1: Fit a stand mixer with a dough hook. Combine the flour, oil, salt, and water in the mixer bowl. Mix for 2 1/2 minutes on medium-high speed 7, until smooth. The dough should form a pliable, smooth ball and should not be sticky. If it is dry, add a sprinkle of water; if sticky, add flour. For a food processor, use the standard metal S blade and process all the ingredients for 30 seconds, until a dough ball forms. Alternatively, knead by hand for about 5 minutes.

Step 2: Cover the bowl with the dough and let it rest for 20 minutes.

Step 3: Sprinkle the work surface with flour. Cut the dough into 4 pieces and roll each into a rectangle measuring 35 x 20 cm/14 x 8 inches.

Step 4: Make either the lamb or beef filling or the spinach and feta filling. You can also make half a batch of each.

Step 5: For the lamb or beef filling, heat the oil in a large skillet over high heat. Cook the garlic and onion for 1 minute. Add the bell pepper and cook for 2 minutes. Add the beef or lamb and cook, breaking it up as you go, until it changes from pink to brown.

Step 6: Add the cumin, paprika, cayenne if using, salt, pepper, and water. Cook for 2 minutes. Add the spinach and stir until wilted.

Step 7: Let the meat filling cool before using it.

Step 8: For the spinach and feta filling, place the spinach, garlic, egg, and pepper in a bowl. Scrunch the mixture with your hands to reduce its volume and soften the spinach; this makes the filling easier to fold and seal inside the dough.

Step 9: Crumble the feta into the spinach mixture and stir it through gently, taking care not to mash it. Add the mozzarella when assembling the gozleme.

Step 10: Spread the chosen filling over half of each piece of dough, pushing it to the edge. Sprinkle crumbled feta over the lamb or beef filling, or mozzarella over the spinach and feta filling.

Step 11: Fold the other half of the dough over the filling. Press the edges together, pushing out trapped air pockets as you go. Use water if needed to seal the edges well.

Step 12: Sprinkle flour on a round pizza paddle or similar board. Slide a gozleme onto it to make transferring it to the pan easier.

Step 13: Heat 1 1/2 tablespoons of oil in a large skillet over medium-high heat. Use enough oil to help the gozleme turn golden and crisp.

Step 14: Slide a gozleme into the skillet. Cook, pressing it lightly down, including around the edges, until deep golden and crispy, about 3 minutes. Flip and cook the other side, pressing lightly, until crispy.

Step 15: Transfer to a cutting board and cut into 6 or 8 pieces. Serve immediately with lemon wedges if desired.