110g greek yogurt
125g lupin flour (90 lupin + 35 coconut + pinch baking powder)
1 tsp sea salt flakes
oil butter or ghee for cooking
fresh lemon wedges
fillings

Regular flour Gozleme
200g greek yoghurt
salt
250g self raising flour

110 g greek yogurt 125 g lupin flour (90 lupin + 35 coconut + pinch baking powder) 1 tsp sea salt flakes 200 g greek yoghurt 250 g self raising flour

Preheat the oven to 170°C. Line a baking tray with baking paper.
Place all the ingredients into a stand mixer with a dough hook attached. Mix until the dough comes together. The dough will be slightly sticky.
Remove from the mixer and place onto a silicone mat. Leave covered to rest for 10 minutes.
Cut the dough in half and roll out into a large disc. Place the filling on one side and fold one side over sealing at the edges to enclose the filling.
Transfer to prepared baking tray and repeat with remaining dough.
Brush with ghee and bake until golden 10-12 minutes.
Alternatively, cook over medium-high heat in a pan.
Serve with fresh lemon, salt, seeds, and brushed with extra ghee or melted butter