Turkish Cheese and Herb Flatbreads (Peynirli Gözleme)

In a large bowl, combine the flour and salt. Gradually add the warm water and 1 tablespoon of olive oil, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover and let rest for 10 minutes.

While the dough rests, prepare the filling: In a small bowl, combine the crumbled feta cheese, chopped parsley, and chopped mint. Mix well.

Divide the dough into 4 equal pieces. On a lightly floured surface, roll each piece into a very thin, roughly 8-inch (20 cm) circle.

Place about 1/4 of the cheese and herb filling onto one half of each dough circle, leaving a small border. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal.

Heat a large non-stick skillet or griddle over medium heat. Lightly brush the skillet with olive oil.

Cook each flatbread for 3-4 minutes per side, or until golden brown and slightly puffed. Brush with a little more olive oil as needed during cooking.

Remove from the skillet and serve warm.