The Great Australian Bake Off

These homemade Turkish treats are perfect for entertaining. 


  • Aromatic Besan Flat Breads

  • 1 tsp instant dry yeast

  • ½ tsp caster sugar

  • 150ml whole fat milk

  • 80ml water

  • 50g besan (chickpea) flour

  • 270g plain flour

  • 1 tsp turmeric

  • 1 tbs olive oil, plus extra for cooking

  • ½ tsp salt, plus extra for sprinkling

  • ¼ cup Nigella seeds

  • ¼ cup fenugreek seeds

  • Celeriac and Halloumi Gozleme Dough

  • 2 tsp instant dry yeast

  • ½ tsp salt

  • 1 tsp caster sugar

  • 300ml water

  • 3 cups plain flour

  • 40ml olive oil, plus extra for cooking

  • Celeriac and Halloumi Filling

  • ½ small celeriac (or ¼ large)

  • 2 tbs plain flour

  • 1 litre water

  • Pinch salt

  • 2 lemons

  • 100g baby spinach, chopped

  • 280g halloumi cheese, grated

  • 4 preserved lemons


  • Aromatic Besan Flatbreads:

  • 1.

    Place yeast and sugar into a small bowl. Warm milk and then stir into yeast and sugar mix. Put to one side.

  • 2.

    In a medium sized bowl stir together flours, turmeric and salt. Once the yeast mixes has been activated and is foamy and bubbly, tip into the flour mix and combine with the water to a rough dough.

  • 3.

    Tip mix out onto the bench and knead until smooth and elastic. Place in a lightly oiled bowl and set aside in the warming draw to double in size. Once doubled in size, knock back and break into 6 equal pieces. Heat a frying pan to medium-high heat. Liberally dampen a work surface with olive oil and roll out bread into rounds. Sprinkle with salt, nigella seeds and fenugreek seeds before lightly pressing the seeds in with a rolling pin.

  • 4.

    Cook in the hot fry pan for a few minutes, or until cooked through.

  • Celeriac and Halloumi Gozleme:

  • 1.

    First make the dough. To do this, combine the yeast, salt and sugar in a bowl. Warm the water up slightly and then stir into the yeast mix to activate. Once activated combine the foamy mix into a large mixing bowl with the flour and oil. Mix with your hands to form a rough dough and then turn out onto a bench and knead for a few minutes until the dough is smooth and elastic.

  • 2.

    Place inside a lightly oiled bowl and set aside in the warming draw to double in size. While the mix expands, make the filling.

  • 3.

    To make the filling, julienne the celeriac and then, in a medium sized saucepan create a blanc by mixing the flour, water, salt and just one of the lemons which has been cut open and a hefty amount of juice has been released. Place the julienned celeriac into the blanc and blanch for a minute. Drain and set aside to cool.

  • 4.

    In a medium sized mixing bowl combine the blanched celeriac, baby spinach and halloumi.

  • 5.

    Roll out 80g portions of dough and place a few spoonful’s of mixture at the end of the rolled out dough and then squeeze a little lemon juice over each one. Fold the other half to completely enclose the filling, pressing the edge of the dough tightly to seal. Brush the parcels with a little oil and then cook, in batches, on the surface of a hot fry pan.

Nutritional information

Nutritional analysis per serving (18 servings)

  • Energy 303kj
  • Fat Total 11g
  • Saturated Fat 3g
  • Protein 10g
  • Carbohydrate 41g
  • Sugar 2g
  • Sodium 435mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99


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