Transfer flour to a large mixing basin using a fine mesh sieve or flour sifter. Salt the middle thoroughly. Mix lukewarm water and 3 tablespoons olive oil in the well. Make a rough dough by mixing flour, water, and oil with clean hands.
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Sprinkle flour on your counter. Knead the dough for 2–3 minutes on the floured surface until it forms a smooth, semi-firm ball. Place dough in a bowl, sprinkle with olive oil, and cover with a moist cloth. Let rest 20 minutes.
2
Mix spinach and onions in a large basin. Add olive oil and season with salt and powdered black pepper to taste (feta is salty). Mix with Aleppo pepper.Mix everything by hand with clean hands. Massage the spice into onions and spinach to soften and flavor them.
3
Add crumbled feta and mix again. Check and season to taste. Set aside covered.Sprinkle flour on a clean, dry surface once the dough rests. Divide it into 6 equal pieces using a bench scraper or big chef's knife. Ball each dough and return it to the basin. Maintain moisture with a wet cloth.
4
Remove each dough ball to a gently floured surface. Use a rolling pin to create a thin circle with a diameter of approximately 10 1/2 inches. The dough may bounce back, but keep going: Thin dough is essential for skillet gozleme.
5
Spread ½ cup filling evenly on half of the circle, leaving 0.8-inch border.Fold the empty side over the filled to make a half-moon. Pat the top to squeeze air out, then seal the edges with your thumbs (water helps).
6
Place completed gözleme on a sheet tray without touching. Cover with a clean cloth to prevent drying. Cover the completed gozleme and repeat with the remaining dough balls. Heat a big, 11-inch non-stick pan on medium-high.
7
Brush olive oil on both sides of cooked gozleme on a clean tray. Cover with a clean cloth to keep moist while cooking the remaining gozleme.Serve warm, room temperature, alone or with a refreshing salad.
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