To make the dough, mix together the water, oil and yoghurt in a jug. Place the flour and salt into a large bowl, make a well and gradually add the contents of the jug to form a dough. Transfer the dough to a work bench and knead for around 4 minutes – it’s important that the dough is super smooth!
Pop the dough into a clean bowl, cover with clingfilm and leave to rest for 30 minutes to an hour.
Separate the dough into 70g portions and on a floured surface, roll out the dough as thin as possible until you have a rectangle of thin dough.
Put the chopped spinach in a bowl, crumble in the feta and season with black pepper. Pop the spinach mix in the centre of your dough and fold over the four sides to seal it in place. You should end up with a rectangular parcel.
Lightly roll the built Gözleme with the rolling pin – this will help seal it shut as well as giving us a uniformed shape for even cooking.
Pop the Gözleme onto a lightly floured Roccbox peel horizontally and launch into the front third of the oven – too far back and it’ll burn before it’s cooked! Cook for around one minute before rotating 180 degrees and cooking for a further minute.
Flip the parcel over and return to Roccbox – only this time in a vertical position so that the shorter sides are facing the flame and the oven mouth. Cook for another 30 seconds before rotating 180 degrees and cook for a final 30 seconds.
Brush the cooked Gözleme generously with olive oil, slice in half and get stuck in.
Repeat with the remaining Gözleme dough.