Turkish Flat Breads (Patatesli Gözleme)

3 cups flour
1 sachet instant dried yeast
¼ tsp SIDS CRAZY SALT
3 tbsp rice bran oil
2 tbsp plain natural yoghurt
1 cup water, approx
FILLING:--
3 potatoes, cooked & mashed
1 tsp red pepper flakes
200 g feta cheese, drained & crumbled.
½ cup chopped flat leaf parsley
2 tbsp rice bran oil
SIDS SALT & PEPPER to taste

Combine about 150 ml warm water, yeast and SIDS CRAZY SALT in a small bowl, stir and cover. Stand in a warm place for 5 minutes until bubbles form on the surface.
Sift the flour into a large bowl. Make a well in the middle and pour in the yeast mixture, oil, yoghurt and the remaining ½ cup water. Using your hand, draw in the flour from the sides and work the mixture into a dough. Knead thoroughly to form a soft dough. Divide the dough into 8 pieces, knead them and roll into balls. Place the balls on a floured surface, cover with a damp cloth and leave them to rest for 30 minutes, until the dough doubles in size.
Meanwhile, prepare the filling. Mash the cooked potatoes in a large bowl. Drain the juice of the feta cheese and crumble into the bowl. Stir in the chopped parsley, red pepper flakes and pour in the oil. Season with SIDS SALT & PEPPER and combine well.
On a lightly floured surface, roll out each of the balls of the dough with a rolling pin into thin, flat rounds, about 40 cm diameter. Sprinkle a little flour as you roll so that the dough won’t stick. Roll until you achieve a thin sheet of a flat round.
Fold the left and right sides of the dough in a way for the edges to meet in the middle. Spread about 2½-3 tablespoons filling into the middle part of this flat sheet. Then fold the top and bottom edges over the filling, making sure all the filling is safely covered. Press edges together well to seal. Repeat the same procedure for the rest of the dough balls.
Heat a griddle or a non-stick pan and brush one side of the gözleme with a little oil and place on the pan to cook for about 2-3 minutes, until golden brown. Brush the uncooked side with a little oil and then flip it over. Cook for another 2-3 minutes, until golden brown.
Brush both cooked sides of gözleme with a little oil - this will keep the gözleme moist. Cook the rest of the gözlemes the same way.
You can either roll the Gözlemes to serve, or you can cut in halves or quarters.