📝 About This Recipe
Gözleme is a beloved Turkish street food classic, featuring paper-thin dough folded over savory fillings and toasted to golden-brown perfection on a griddle. This recipe captures the rustic charm of Anatolia with a traditional spinach and salty feta filling that melts into the warm, hand-rolled pastry. Whether enjoyed as a hearty breakfast or a satisfying lunch, its combination of charred, crispy exterior and tender, flavorful interior is truly irresistible.
🥗 Ingredients
The Hand-Stretched Dough
- 4 cups All-purpose flour (plus extra for dusting)
- 1 1/2 cups Warm water (approximately 110°F)
- 2 tablespoons Olive oil (extra virgin)
- 2 tablespoons Greek yogurt (adds tenderness to the dough)
- 1 teaspoon Salt (fine sea salt)
Spinach and Feta Filling
- 10 ounces Fresh baby spinach (washed, dried thoroughly, and roughly chopped)
- 1 1/2 cups Feta cheese (crumbled, preferably Turkish Beyaz Peynir)
- 1 small Yellow onion (grated and squeezed of excess liquid)
- 1 teaspoon Red pepper flakes (Aleppo pepper or Pul Biber is best)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/4 cup Fresh parsley (finely chopped)
For Cooking and Finishing
- 4 tablespoons Unsalted butter (melted, for brushing)
- 1 piece Lemon wedges (for serving)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour and salt. Create a well in the center.
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2
Pour the warm water, olive oil, and Greek yogurt into the well. Gradually incorporate the flour into the liquid using your fingers or a wooden spoon until a shaggy dough forms.
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3
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth, elastic, and no longer sticks to your hands.
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4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rest at room temperature for at least 30 minutes. This relaxes the gluten for easier rolling.
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5
While the dough rests, prepare the filling. In a large bowl, combine the chopped spinach, crumbled feta, grated onion, parsley, red pepper flakes, and black pepper. Mix well with your hands, slightly bruising the spinach to reduce its volume.
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6
Divide the rested dough into 6 to 8 equal-sized balls (roughly the size of a large lemon).
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7
On a floured surface, use a thin rolling pin (or a traditional Turkish 'oklava') to roll one dough ball into a very thin circle or rectangle, approximately 12 inches in diameter. The dough should be almost translucent.
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8
Spread a thin layer of the spinach-cheese mixture over the center third of the dough, leaving a border around the edges.
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9
Fold the left side of the dough over the filling, then the right side, overlapping slightly. Fold the top and bottom ends in to create a sealed rectangular envelope.
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10
Heat a large non-stick skillet or cast-iron griddle over medium heat. Do not add oil to the pan yet.
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11
Carefully place the Gözleme in the hot pan. Cook for 3-4 minutes until dark golden-brown spots appear on the bottom.
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12
Flip the flatbread and immediately brush the cooked side with melted butter. Cook the second side for another 3 minutes.
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13
Flip once more to quickly butter the other side, ensuring both sides are crispy and glistening. Remove from the pan and keep warm under a clean towel.
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14
Repeat the process with the remaining dough balls and filling.
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15
Slice each Gözleme into halves or quarters and serve immediately while hot and crispy.
💡 Chef's Tips
Ensure your spinach is bone-dry after washing; any moisture will make the dough soggy. Don't overfill the flatbreads, or they may tear during the flipping process. If the dough keeps springing back while rolling, let it rest for another 5 minutes to further relax the gluten. For an authentic touch, use a mix of feta and goat cheese for a sharper, creamier flavor profile. You can substitute the spinach with sautéed spiced ground lamb or mashed seasoned potatoes for variety.
🍽️ Serving Suggestions
Serve with a side of thick Turkish yogurt or Tzatziki for dipping. Pair with a glass of chilled Ayran (a salty Turkish yogurt drink) to balance the richness. Accompany with a fresh salad of sliced cucumbers, tomatoes, and olives. Offer extra lemon wedges on the side to squeeze over the hot bread for a bright, acidic finish. Serve alongside a pot of hot Turkish black tea for a traditional Anatolian experience.