Gozleme

5 from 7 votes

Gozleme is a Turkish stuffed flatbread made with soft homemade dough and a spinach feta filling. Cook it in a hot skillet until golden, then brush with butter and serve warm

Prep Time30

Cook Time30

Total Time1

Course: Appetizer, Main Course, Side Dish, Snack

Cuisine: Mediterranean, Middle Eastern, Turkish

Diet: Low Salt

Servings: gozleme

Calories: 433kcal

Author: Ayla Clulee

Ingredients

For the Dough

1 cup +1 tablespoon tepid water (250 ml)
½ teaspoon fast action dry yeast (3 grams)
½ teaspoon sugar (3 grams)
3 cups strong white flour (370 grams)
1 teaspoon salt
1 tablespoon butter for brushing

For the Spinach and Feta Filling

1 tablespoon olive oil
1 medium onion (finely diced)
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon paprika (optional)
½ teaspoon chili flakes (optional, adjust to your taste)
18 oz fresh spinach, washed, dried, and chopped (500 grams)
1 cup crumbled feta cheese or Turkish white cheese (150 grams)

US Customary - Metric

Instructions

Prepare the Dough

Place the lukewarm water, sugar, and yeast in a large bowl. Stir and leave for 5 to 10 minutes, until slightly foamy.
Add the flour and salt. Mix until you have a soft dough. Add a little more flour only if the dough is too sticky to handle.
Knead on a lightly floured surface for 5 to 8 minutes, until smooth and elastic. You can also use a stand mixer with a dough hook.
Place the dough back in the bowl, cover with a clean kitchen towel, and leave in a warm place for about 1 hour, or until doubled in size.

Prepare the Filling

Heat the olive oil in a large skillet over medium heat. Add the onion and cook for a few minutes, until soft and translucent.
Add the spinach and cook until soft and most of the moisture has evaporated.
Stir in the black pepper, paprika, and pul biber or chili flakes if using.
Remove from the heat and let the mixture cool.
Once cooled, crumble in the feta cheese and mix gently.

Shape the Gozleme

Gently deflate the dough and place it on a lightly floured surface.
Divide it into 5 equal pieces and shape each piece into a ball. Cover with a clean kitchen towel and rest for 15 minutes.
Roll one dough ball into a thin round or oval, about 9 to 10 inches / 23 to 25 cm wide. Use a little flour as needed, but don’t add too much or the dough can become dry.
Place ⅕ of the filling over one half of the dough, leaving a small border around the edge. Fold the empty half over the filling and press the edges together to seal.
You can also fold the four sides over the filling to make a square or rectangle.
Repeat with the remaining dough and filling.

Cook the Gozleme

Heat a large skillet or griddle pan over medium heat. Place one gözleme in the dry skillet and cook for 2 to 3 minutes, until golden spots appear underneath.
Flip and cook the other side for another 2 to 3 minutes, until golden and cooked through.
Transfer to a plate and brush with a little butter while warm.
Cover with a clean kitchen towel while you cook the rest. Cut in half and serve warm.

Video

Notes

Watch the video in the recipe card to see the dough texture, rolling, folding, and cooking steps.
Knead the dough until soft and elastic, so it rolls without tearing.
If the dough does not roll easily, rest it for another 10 minutes.
Roll the dough thinly for the best texture.
Do not overfill the gözleme, or it will be hard to seal and flip.
Cook the spinach until most of the moisture has evaporated.
Let the spinach cool before adding the feta.
Cook over medium heat so the dough cooks through before the outside gets too dark.
Brush with butter after cooking while the gözleme is still warm.
Store leftovers in the refrigerator for up to 3 days.
Reheat in a dry skillet for the best texture.
Freeze cooked gözleme for up to 3 months with parchment paper between each one.

Nutrition