📝 About This Recipe
Gözleme is a beloved Turkish street food classic, featuring paper-thin dough folded over savory fillings and toasted to golden perfection on a griddle. Originating from the Anatolian heartland, these flatbreads offer a delightful contrast between the crisp, charred exterior and the tender, melted interior of spinach and salty white cheese. It is a soul-warming dish that captures the essence of Turkish hospitality and rustic culinary tradition.
🥗 Ingredients
The Dough
- 4 cups All-purpose flour (plus extra for dusting)
- 1 1/2 cups Warm water (approximately 105°F)
- 2 tablespoons Greek yogurt (adds elasticity and tenderness)
- 2 tablespoons Olive oil (extra virgin)
- 1 teaspoon Fine sea salt
The Spinach and Feta Filling
- 10 ounces Fresh baby spinach (washed, dried, and roughly chopped)
- 1 1/2 cups Turkish White Cheese (or Feta) (crumbled)
- 4 pieces Green onions (finely sliced)
- 1/2 cup Fresh parsley (finely chopped)
- 1 teaspoon Red pepper flakes (Pul Biber) (adjust for heat preference)
- 1/2 teaspoon Black pepper (freshly ground)
For Finishing
- 4 tablespoons Unsalted butter (melted, for brushing)
- 1 piece Lemon wedges (for serving)
👨🍳 Instructions
-
1
In a large mixing bowl, whisk together the flour and salt. Create a well in the center.
-
2
Add the warm water, yogurt, and olive oil into the well. Gradually incorporate the flour from the edges using a wooden spoon until a shaggy dough forms.
-
3
Turn the dough onto a lightly floured surface and knead for about 5-8 minutes until it becomes smooth, elastic, and no longer sticks to your hands.
-
4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rest for at least 30 minutes. This relaxes the gluten, making it easier to roll thin.
-
5
While the dough rests, prepare the filling. In a medium bowl, combine the chopped spinach, crumbled feta, green onions, parsley, red pepper flakes, and black pepper. Use your hands to massage the spinach slightly so it wilts and integrates with the cheese.
-
6
Divide the rested dough into 6 to 8 equal-sized balls (roughly the size of a large lemon).
-
7
On a well-floured surface, roll one dough ball out as thin as possible using a rolling pin (or a traditional Turkish oklava). It should be a large circle or rectangle, nearly translucent.
-
8
Spread a thin layer of the spinach and cheese mixture over one half of the dough, leaving a small border at the edges.
-
9
Fold the other half of the dough over the filling to create a semi-circle or rectangle. Press the edges firmly to seal; you can use a fork or your fingers.
-
10
Heat a large non-stick skillet or a flat griddle over medium-high heat. Do not add oil to the pan yet.
-
11
Carefully place the Gözleme in the hot pan. Cook for 2-3 minutes until golden brown spots (the 'eyes') appear on the bottom.
-
12
Flip the bread and cook for another 2 minutes on the other side until browned and crisp.
-
13
Once cooked, remove from the pan and immediately brush both sides generously with melted butter.
-
14
Repeat the process with the remaining dough balls and filling, stacking the finished Gözleme under a clean towel to keep them warm and soft.
-
15
Slice into triangles or squares and serve immediately while the cheese is still warm.
💡 Chef's Tips
Resting the dough is non-negotiable; if the dough springs back when rolling, let it rest for another 10 minutes. Roll the dough as thin as you possibly can—authentic Gözleme is about the filling, not thick bread. If using very wet spinach, squeeze it dry in a kitchen towel before mixing to prevent a soggy crust. Experiment with fillings like spiced minced lamb, sautéed leeks, or boiled mashed potatoes with herbs. Keep the cooked flatbreads covered with a towel to allow the steam to soften the crust slightly for the perfect texture.
🍽️ Serving Suggestions
Serve with a side of thick Turkish yogurt or refreshing Tzatziki. Pair with a glass of salty Ayran (Turkish yogurt drink) for the most authentic experience. Offer a plate of sliced cucumbers, tomatoes, and kalamata olives on the side. A hot glass of Turkish black tea is the traditional beverage of choice. Provide extra lemon wedges to squeeze over the filling just before eating to brighten the flavors.