Place flours, yoghurt and salt in a bowl. Mix until just combined and then turn on to a well floured surface. Knead dough until smooth, note that the dough will be slightly sticky. Separate into four portions, roll into balls and keep covered (to prevent drying out) while you prepare your ingredients.
Once you have your fillings ready, roll out one piece of dough with a floured rolling pin. You want to roll your dough as thin as you can, around 1mm (1/16th of an inch). You will end up with 30 – 35cm (12 -14 inch) circles of dough.
Place your fillings in the middle of the circle of dough and fold over one side at a time, overlapping them, like an envelope.
Heat a non stick pan with a little oil over a medium/low heat. Place gozleme fold side down in your pan. Cook on one side until brown and dough is cooked through, this will take a few minutes. Once cooked turn over and cook on the other side. Once cooked place in an oven on a low heat to keep warm until the rest of the gozleme are cooked.