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Broccoli, Cheese and Sweet Potato Gozleme – Turkish-style Pastries

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8 g quick yeast (the kind that you activate in water first)
1 tsp salt
¼ tsp caster
275 ml warm water
2 tbsp olive oil
1/3 cups) white spelt flour, or plain flour (not bread flour)
1 tsp kalonji/Nigella seeds
Filling
400 g sweet potato, white potato or pumpkin, peeled and small dice
potato
1 tbsp olive oil
1 red onion, peeled and diced
2 cloves garlic, minced
mince
150 g broccoli, thinly sliced small pieces
1-2 chillies, finely chopped (optional)
chilli
salt and pepper
75 g grated strong Cheddar cheese OR 100g best feta cheese (optional) OR 100g sliced and pan-fried paneer
feta
1. Make the dough by stirring together the yeast, water and sugar
2. Now sift the flour and salt into a large bowl and pour in the bubbly, yeasty water
5. Steam the potato or squash until tender but not falling apart
7. When the dough is ready take each piece and either dust a board heavily with flour or lightly dust a silicone mat or use baking parchment
8. Heat a ridged griddle pan or large, heavy sauté pan on a medium flame
12-24 pieces, serving 4-6 as lunch/heavy snack, or as an appetiser/part of a mezze