To make the Gozleme dough in the food processor:

1. Combine flour, salt, and oil in the bowl of a food processor. With the motor running, add water until the dough comes together in a smooth ball. It should not be too sticky or too dry.
2. Remove the dough from the processor and give it a couple of kneads on the counter. Wrap in plastic and let rest about 20 minutes.

To make the Gozleme dough in the stand mixer:

1. Combine the flour, salt, oil, and water in the bowl of a stand mixer. Using the dough hook, knead on medium for 6-7 minutes, until the dough is smooth.

By hand:

1. Combine the dry ingredients in a mixing bowl. Make a well in the center and pour in the oil and water. Mix until it forms a shaggy dough, then knead until smooth, about 5 minutes.

Make the filling:

1. Make only one of the following fillings. Or you can make half of one and half of another.

Spicy Lamb or Beef filling:

1. Heat oil in a skillet over medium-high heat. Sauté the onion until translucent and beginning to soften. Add the garlic and sauté for 30 seconds.
2. Add the beef and cook until brown, breaking it up with a wooden spoon. Add the cumin, red pepper flakes, salt, and pepper.
3. When the meat is cooked through, add the chopped red bell pepper and cook for 1 minute.
4. Take the pan off the heat and stir in the feta, green onion, and chopped fresh herbs. Let cool slightly before filling.

Spinach and Feta filling:

1. Combine the spinach, feta, mozzarella, green onion, fresh herbs, red pepper flakes, salt, and pepper. It may not need much salt as the feta is already salty. Using your hands, squeeze the mixture several times. This helps to wilt the spinach, making it easier to work with.

Cheese and Herb filling:

1. Combine the mozzarella, feta, green onion, fresh herbs, salt, and pepper.

Potato and Cheese filling:

1. Combine the boiled potatoes, feta, green onion, chopped fresh herbs, red pepper flakes, salt, and pepper. Use a fork to roughly mash the potatoes.

To roll and fill the Gozleme:

1. Divide the dough into 4 equal pieces and roll into balls. Keep them covered on the counter while you roll them out.
2. Divide the filling into 4 equal portions.
3. Roll out a ball of dough on a lightly floured surface to a 10-inch inch circle.
4. Put a portion of filling on the top half of the circle, leaving a half inch border around the edges.
5. Fold the bottom half up over the top half and seal the edges, pressing firmly all around the edge to seal it shut.
6. Repeat with the remaining balls of dough.

To cook the Gozleme:

1. Heat 1 tablespoon of oil in a 12-inch skillet over medium high heat.
2. Add the Gozleme and cook until golden brown, pressing it down so that all of the surface and the edges come into contact with the pan. Flip and cook on the second side, adding a little more oil if desired, about 2 minutes per side.
3. Repeat with the remaining Gozleme.
4. Cut into triangles and serve with optional lemon wedges, sliced tomato, and sliced cucumber.