Kiymali Gozleme

In a large bowl, combine wheat flour and 5 grams of salt. Gradually add 250 grams of water and 20 grams of olive oil, kneading until a smooth, elastic dough forms. Cover the dough and let it rest at room temperature for at least 30 minutes.

While the dough rests, prepare the filling. Finely chop the onion and green bell pepper. Dice the tomato into small pieces.

Heat 30 grams of olive oil in a large pan over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.