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Gozleme (Stuffed Turkish Flatbread)

Spinach and cheese filled gozleme served in a stack on a white plate and a half of a cherry tomato on the side.
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5 from 2 reviews

Turkish gozleme filled with spinach and feta cheese.

Ingredients

Gozleme dough: 

  • 3 cups (420g) all purpose flour (plus extra for rolling)

  • 1 teaspoon salt

  • 7g instant yeast

  • 1 cup + 2 tablespoons (260ml) lukewarm water

Filling:

  • 4 cups baby spinach leaves or chopped spinach

  • 1 medium onion, finely chopped

  • 1 cup crumbled feta cheese

  • 1/2 teaspoon salt (or less if your cheese is salty)

  • 1/2 teaspoon black pepper

  • 1 tablespoon olive oil (plus more for brushing cooked gözleme)

Instructions

Dough:

  1. In a mixing bowl, combine the flour, salt, and yeast.
  2. Gradually pour in the lukewarm water, mixing with your hand or a stand mixer as you go. You might not need all of the water, so add it slowly until the dough comes together. The dough should be smooth and non-sticky once fully mixed. At first, you may need to wet your fingertips to help bring it together, but it will get easier as everything holds. This should take about 5 minutes.
  3. Cover the bowl with a kitchen towel or plastic wrap, and let it rest for 40-50 minutes, until it doubles in size.
  4. Lightly dust your counter with flour and transfer the dough onto it. Deflate the dough, knead it for 1-2 minutes, and shape it into a log.
  5. Cut the log into 8 pieces, then shape each into a ball. Cover them with a kitchen towel to prevent drying.

Filling:

  1. In a bowl, mix all the filling ingredients until well combined.

Assembling & Cooking:

  1. Take a dough ball and sprinkle flour over it. Roll it out, adding more flour if it gets sticky. Try to shape it into a circle, but it doesn’t have to be perfect.
  2. Spread about 3 tablespoons of filling over half of the dough. Fold the empty half over the filling and seal the edges by pressing firmly with your fingertips. Place the prepared gözleme onto a clean kitchen towel and cover it with the towel to prevent drying. Prepare the remaining dough pieces in the same way and keep them under the towel until ready to cook.
  3. Heat a non-stick pan over medium heat. Place a prepared gözleme in the pan and cook for 3-4 minutes per side, until golden brown.
  4. Transfer the cooked gözleme onto a plate lined with paper towels. Brush with olive oil and cover with a clean kitchen towel to keep warm while you cook the rest.
  5. Cook the remaining prepared gozlemes one by one in the same way and keep them under the kitchen towel. 

Notes

  1. When rolling out a dough ball, make sure you cover the other dough balls with a kitchen towel to prevent them from drying. 
  2. After transferring each cooked gözleme onto a plate, brush it with some olive oil and then slightly cover with a kitchen towel to prevent it from getting too crispy.
  3. To make the dough without yeast: First, combine the ingredients. Combine 3 cups flour, 1 teaspoon salt, ¼ cup oil, and ¾ cup water. Mix the ingredients together until a dough ball forms. Second, allow the dough to rest. Place the dough in a slightly wet bowl and allow it to rest for roughly 15-20 minutes. This will help the gluten strands relax and make it easier to roll out.

Nutrition

Find it online: https://www.giverecipe.com/homemade-gozleme/