Gözleme With Kale and Cheddar

Ingredients

For 4 servings

• •1.25 tasse (156 g; or more) all-purpose flour
• •0.5 c. à café Diamond Crystal or ¼ tsp. Morton kosher salt
• •0.25 c. à café baking powder
• •4 c. à soupe unsalted butter, cut into ½" pieces, room temperature
• •1 16-oz. package frozen kale, thawed
• •1 bunch scallions, trimmed, finely chopped
• •2 garlic cloves, finely chopped
• •Zest of 1 lemon
• •8 oz extra-sharp white cheddar, coarsely grated (about 2 cups)
• •1.5 c. à café Diamond Crystal or 1 tsp. Morton kosher salt
• •0.25 c. à café crushed red pepper flakes
• •All-purpose flour (for dusting)

Method

1. 1.Dough
2. 2.Mix 1¼ cups (156 g) all-purpose flour, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. baking powder in a medium bowl to combine. Massage 4 Tbsp. unsalted butter, cut into ½" pieces, room temperature, into dry ingredients with your fingers until mixture looks shaggy. Pour in ⅓ cup room-temperature water and stir until a soft dough forms (if it feels very sticky, add up to 2 Tbsp. additional flour). Cover dough and let sit 10 minutes.
3. 3.Knead dough until smooth, about 3 minutes. Divide into 4 pieces, cover, and let sit while you make the filling.
4. 4.Filling
5. 5.Squeeze one 16-oz. package frozen kale, thawed, in a fine-mesh sieve over the sink until very dry; transfer to a medium bowl. Add 1 bunch scallions, trimmed, finely chopped, 2 garlic cloves, finely chopped, zest of 1 lemon, 8 oz. extra-sharp white cheddar, coarsely grated (about 2 cups), 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and ¼ tsp. crushed red pepper flakes and toss to combine. Divide mixture into 4 portions (divide in bowl to save washing up; eyeballing is fine).
6. 6.Place some all-purpose flour in a small bowl. Working one at a time and keeping remaining balls covered, toss dough balls in flour, shaking off excess. Roll out on a lightly floured surface, dusting with more flour as needed, to a ¹⁄₁₆"-thick round, 9"–10" in diameter (it’s okay if it’s not a perfect circle). Place a portion of filling in center of dough (it will look like a lot). Fold 2 opposite edges of dough up and over filling, then fold remaining 2 edges up and over to completely encase filling (it should look like a square package). Press seam to close. Lightly press package down with your fingers or rolling pin to flatten to about ½" thick (it’s okay if the dough tears a little in some spots). Transfer gözleme to a parchment-lined baking sheet.
7. 7.Heat a medium cast-iron skillet over medium-high. Cook a gözleme until golden brown and puffy with a few charred spots underneath, about 2 minutes. Turn and cook on other side until golden brown, about 2 minutes. Transfer to a plate. Repeat with remaining 3 gözleme.