📝 About This Recipe
Originating from the nomadic heart of Anatolia, Gözleme is a beloved Turkish street food classic known for its paper-thin dough and savory, melted fillings. This recipe features a delicate, unleavened dough hand-rolled until translucent, then stuffed with a vibrant mixture of fresh spinach, creamy feta, and aromatic Aleppo pepper. Griddled until golden-brown and blistered, these flatbreads offer a perfect harmony of crispy exterior and tender, savory interior that captures the soul of Turkish hospitality.
🥗 Ingredients
For the Dough
- 3 1/2 cups All-purpose flour (plus extra for dusting)
- 1 1/4 cups Warm water (roughly 105°F)
- 2 tablespoons Greek yogurt (adds elasticity and tenderness)
- 2 tablespoons Olive oil (extra virgin)
- 1 teaspoon Fine sea salt
For the Filling
- 10 ounces Fresh baby spinach (washed, dried thoroughly, and roughly chopped)
- 1 1/2 cups Feta cheese (crumbled, preferably Turkish Beyaz Peynir)
- 4 pieces Scallions (finely sliced)
- 1/2 cup Fresh parsley (finely chopped)
- 1 teaspoon Aleppo pepper (Pul Biber) (for a mild, fruity heat)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 pinch Nutmeg (freshly grated)
For Cooking and Finishing
- 4 tablespoons Unsalted butter (melted, for brushing)
- 1 piece Lemon (cut into 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 and add the warm water, yogurt, and olive oil.
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2
Using your hands or a wooden spoon, gradually incorporate the flour into the wet ingredients until a shaggy dough forms. Transfer to a lightly floured surface.
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3
Knead the dough for 8-10 minutes until it becomes smooth, elastic, and no longer sticks to your hands. It should feel soft like an earlobe.
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4
Divide the dough into 6 equal portions. Shape them into smooth balls, place on a tray, cover with a damp cloth, and let rest for 30 minutes to relax the gluten.
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5
While the dough rests, prepare the filling. Ensure the spinach is completely dry. In a bowl, combine the chopped spinach, crumbled feta, scallions, parsley, Aleppo pepper, black pepper, and nutmeg. Mix well with your hands, slightly bruising the spinach to reduce its volume.
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6
On a large, well-floured surface, take one dough ball and flatten it into a disk. Use a long rolling pin (or a traditional Turkish oklava) to roll it out into a very thin circle or rectangle, about 12 inches in diameter. The dough should be almost translucent.
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7
Spread about 1/6th of the spinach and cheese mixture over the center third of the dough, leaving a border on the edges.
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8
Fold the left side of the dough over the filling, then the right side, so they overlap slightly. Then fold the top and bottom ends in to create a sealed rectangular envelope.
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9
Heat a large non-stick skillet or cast-iron griddle over medium heat. Do not add oil to the pan yet; Gözleme is traditionally cooked on a dry surface.
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10
Carefully place the folded dough onto the hot skillet. Cook for 2-3 minutes until dark golden-brown spots (often called 'eyes') appear on the bottom.
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11
Flip the Gözleme over. Immediately brush the cooked side with melted butter. Cook the second side for another 2-3 minutes until blistered and crisp.
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12
Remove from the heat and brush the other side with melted butter. Keep warm under a clean kitchen towel while you repeat the process with the remaining dough and filling.
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13
Slice each Gözleme into halves or quarters and serve immediately while the cheese is gooey and the crust is crisp.
💡 Chef's Tips
The secret to great Gözleme is rolling the dough as thin as possible; if it tears slightly, just pinch it back together. Ensure your spinach is bone-dry after washing; any excess moisture will steam the dough from the inside and make it soggy. Don't overstuff the flatbread, or it will be difficult to flip and the dough may not cook through evenly. If you can't find Aleppo pepper, use a mix of 3 parts sweet paprika and 1 part cayenne pepper. Resting the dough is non-negotiable; it allows the gluten to relax so you can roll it thin without it springing back.
🍽️ Serving Suggestions
Serve hot with a side of thick Turkish yogurt or Cacik (cucumber-yogurt dip). Pair with a glass of chilled Ayran (a salty Turkish yogurt drink) for the most authentic experience. Include a side of sliced tomatoes, cucumbers, and Kalamata olives for a fresh contrast. Offer extra lemon wedges on the side to brighten the earthy spinach and salty feta flavors. Enjoy alongside a hot glass of Turkish black tea for a traditional afternoon snack.