At 40 g, lupin flour makes up a modest share of the flour blend. That limit is functional: use more and the dough tends to crack as it is rolled thin. The covered 20 to 25 minute pause gives the whole wheat time to hydrate, so roll only as thin as the dough will tolerate and keep the remaining portions covered.
Main DishesHigh-Protein Tofu and Green Bean Gözleme
Whole wheat and lupin dough wraps a savoury filling of browned tofu, green beans, tomato, skyr, and molten mozzarella. The pan gives each flatbread a crisp, mottled exterior while the centre stays soft and substantial.
Ingredients
Preparation Steps
Make the dough
Combine Whole Wheat Flour, Lupin flour, Baking powder, and Salt in a large bowl. Mix in most of the Water and half the Olive Oil, then knead for 5 to 6 minutes until smooth, supple, and only slightly tacky. Work in the remaining Water gradually only if the dough feels dry. Cover and leave to rest for 20 to 25 minutes.
Cook the filling
Heat the remaining Olive Oil in a large frying pan over medium heat. Cook onion and Green beans with the remaining Salt for 8 to 10 minutes, stirring often, until the onion is golden and the beans are tender but still hold their shape. Add Garlic, Paprika, Ground Cumin, Dried Mint, Dried Oregano, Ground Black Pepper, and Firm tofu; cook for 3 minutes, breaking the tofu into small crumbles. Stir in Rustic Tomato Passata and cook for 3 to 5 minutes, until the mixture is thick rather than saucy. Take off the heat, fold in Plain Skyr and Lemon Juice, and leave to cool until barely warm.
Roll the flatbreads
Divide the rested dough into 6 equal pieces and roll each one on a lightly floured surface into a thin round. Keep the unused dough covered while rolling.
Fill and seal
Spoon the tofu filling over one half of each dough round and scatter Mozzarella on top. Fold the empty half over the filling, press out trapped air, and firmly crimp the edges closed.
Pan-cook the gözleme
Heat a dry heavy frying pan over medium heat. Cook each gözleme for 3 to 4 minutes per side, pressing lightly, until both sides have dark golden patches, the dough is cooked through at the sealed edge, and the Mozzarella has melted. Lower the heat if the dough colours before the centre is hot.
Rest and serve
Transfer the cooked gözleme to a board and rest for 3 to 5 minutes before cutting. This lets the cheese settle and keeps the filling inside the flatbread.
Recipe insights
Keeping Lupin Dough Rollable
A Filling That Seals Cleanly
Sealed flatbreads have no patience for loose filling. Reduce the passata until it is thick, then allow the tofu mixture to lose its heat before folding in skyr and lemon juice. The aim is a filling that stays on one side of the dough, seals firmly, and heats through before the exterior turns too dark. If the surface colours too fast, lower the pan heat; mozzarella needs time to melt in the centre.
Vegetables from the garden
I just wanted to mention that the green beans were from the garden. It's the only vegetables that survived my terribles skills at gardening so I'm pretty proud. I guess that if I succeeded to keep it alive, everyone can do the same, so try it !
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