Gözleme (Turkish Stuffed Flatbread)
Gözleme is a traditional Turkish flatbread filled with ingredients like spinach, feta cheese, potatoes, or minced meat, then folded and cooked on a hot pan until golden and crispy. It is best served warm with yoghurt, ayran, lemon wedges, or Turkish tea.
Ingredients
For the dough
- 3 cups (375g) all-purpose flour
- 1 tsp salt
- 1 cup 240 ml warm water
- 2 tbsp olive oil optional
Classic Spinach & Cheese Filling
- 200 g spinach chopped
- 150 g feta cheese or Turkish white cheese, crumbled
- 1 small yellow onion finely chopped
- 1 tbsp olive oil
- Black pepper to taste
- Salt if needed* see notes
- ½ tsp Aleppo pepper optional
- Optional: chilli flakes
Instructions
Prepare the Dough
- In a large bowl or stand mixer bowl, combine the flour, olive oil and salt.3 cups (375g) all-purpose flour, 1 tsp salt, 2 tbsp olive oil
- Gradually add the warm water and knead.1 cup 240 ml warm water
- Knead for 8–10 minutes until the dough becomes smooth and elastic.
- Cover with a clean cloth and let rest for 30 minutes.
Prepare the Filling
- Heat 1 tbsp olive oil in a pan over medium heat.1 tbsp olive oil
- Sauté the onion until soft and translucent.1 small yellow onion
- Add the spinach and cook for 1–2 minutes, until wilted.200 g spinach
- Season with black pepper and Aleppo pepper/chilli flakes, if using.Black pepper, Salt, ½ tsp Aleppo pepper, Optional: chilli flakes
- Remove from heat and allow the mixture to cool slightly.
- Stir in the crumbled feta cheese.150 g feta cheese
Assemble the Gözleme
- Divide the dough into 6–7 equal balls.
- Roll each ball into a very thin circle or oval, approximately 8 inches wide.
- Note: Adjust the size according to your pan.
- Place some filling on one half of the dough.
- Fold the other half over the filling and gently press the edges to seal.
- Use the back of a fork to press around the edges, creating a decorative pattern while helping seal the filling inside.
Cook
- Heat a non-stick skillet, griddle, or cast-iron pan over medium heat.
- Lightly brush the surface with olive oil.
- Cook each gözleme for 2–3 minutes per side, until golden brown with lightly crisp spots.
- Optional: Brush with butter or olive oil immediately after cooking for extra flavour.
Serving Suggestions
- Serve hot with a squeeze of lemon, ayran (Turkish yoghurt drink), tomato and cucumber salad, plain yoghurt or Turkish tea
Popular Filling Variations
- Spinach and feta, Potato and chilli flakes, Minced lamb or beef with onion or Mushroom and cheese
Notes
- *Be careful with added salt, as feta cheese is naturally salty.
- Roll the dough as thin as possible for an authentic texture.
- Avoid overfilling, or the dough may tear.
- A cast-iron pan creates the best blistered, golden spots.
- Make the dough soggy
- Cause the filling to leak
- Prevent the gözleme from crisping properly
- Finely chop the raw spinach.
- Sprinkle lightly with salt.
- Let it sit for 5–10 minutes.
- Squeeze out as much liquid as possible before mixing with feta.