To begin, take a large bowl and add the flour and salt. Gradually pour in the lukewarm water and olive oil, mixing with your hand or a wooden spoon until a rough dough forms. Knead for 5-6 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes to relax the gluten, which will make it easier to roll out.

While the dough rests, prepare the filling. In a separate bowl, combine the chopped spinach, crumbled feta, and finely chopped onion. Sprinkle with chili flakes, salt, and black pepper to taste. Mix thoroughly. The salt in the cheese may be enough, so adjust the seasoning accordingly.

Once the dough has rested, divide it into four equal portions. Dust a clean surface lightly with flour, and take one portion of dough. Roll it out into a thin, round sheet, approximately 10-12 inches in diameter. For the best results, roll the dough as thin as possible without tearing it.

Place a portion of the filling on one half of the rolled out dough, leaving a small border around the edges. Fold the dough over the filling to create a semi-circle, and press down gently along the edges to seal.

Repeat this process with the remaining portions of dough and filling, keeping the completed gözleme pieces covered with a cloth to prevent drying while you work on the others.

Heat a large skillet or griddle over medium heat and add a small amount of olive oil to coat the surface. Once hot, place one gözleme in the pan. Cook for 2-3 minutes on each side, pressing down gently with a spatula to ensure even cooking. The bread should develop golden brown spots, and the filling should warm through.

Continue cooking the remaining gözleme pieces, adding a little more oil to the skillet as needed between each one. If the bread is browning too quickly, lower the heat slightly to allow the filling to cook without burning the outside.

To serve, cut each gözleme into slices and enjoy warm. This dish pairs beautifully with a side of plain yogurt or a drizzle of lemon juice for added freshness. Serve immediately for the best texture, savouring the balance of the crisp exterior and savoury filling within.