📝 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. Historically cooked over a 'sac' (a convex metal griddle), these flatbreads offer a delightful contrast between the crispy, charred exterior and the tender, flavorful interior. Whether filled with salty feta and spinach or spiced minced meat, each bite is a warm, comforting journey to the heart of Anatolian hospitality.
🥗 Ingredients
The Dough
- 4 cups All-purpose flour (plus extra for dusting)
- 1.5 cups Warm water (approximately 105°F)
- 2 tablespoons Greek yogurt (adds tenderness to the dough)
- 2 tablespoons Olive oil (extra virgin preferred)
- 1.5 teaspoons Salt (fine sea salt)
Spinach and Feta Filling
- 10 ounces Fresh baby spinach (washed, dried thoroughly, and roughly chopped)
- 1.5 cups Feta cheese (crumbled)
- 4 pieces Scallions (finely sliced)
- 1 teaspoon Red pepper flakes (Turkish Pul Biber or Aleppo pepper)
- 1/2 teaspoon Black pepper (freshly cracked)
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, yogurt, and olive oil into the well. Gradually incorporate the flour from the edges into the liquid using 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
Divide the dough into 6-8 equal-sized balls. Place them on a tray, cover with a damp cloth, and let rest 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, sliced scallions, red pepper flakes, and black pepper. 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 roll it out with a rolling pin (or a thin Turkish 'oklava') into a very thin circle or rectangle, roughly 12-14 inches in diameter. The dough should be translucent.
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7
Spread about 1/2 cup of the filling evenly over the center third of the dough.
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8
Fold one side of the dough over the filling, then fold the other side over that to create a long rectangle. Fold the ends in to seal the filling completely, forming a neat parcel.
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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.
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10
Carefully place the gözleme onto the hot pan. Cook for 3-4 minutes until dark golden-brown spots appear on the bottom.
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11
Flip the bread and immediately brush the cooked side with melted butter. Cook the second side for another 3 minutes.
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12
Flip once more to quickly butter the other side. The gözleme should be crisp on the outside and the cheese inside should be melted.
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13
Remove from the heat and keep warm under a clean towel while you repeat the process with the remaining dough and filling.
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14
Slice each gözleme into quarters or rectangles and serve immediately while hot and crispy.
💡 Chef's Tips
Make sure your spinach is bone-dry; any excess moisture will make the dough soggy during cooking. Don't be afraid to use plenty of flour when rolling; the dough must be paper-thin to achieve the authentic texture. If the dough keeps springing back while rolling, let it rest for another 5 minutes to relax the gluten. For a vegan version, substitute the yogurt with water and use a mixture of sautéed mushrooms, onions, and potatoes instead of cheese. Adjust the heat carefully; if the pan is too hot, the dough will burn before the filling warms through.
🍽️ Serving Suggestions
Serve with a side of thick Turkish yogurt or refreshing Tzatziki for dipping. Pair with a glass of chilled salty Ayran (Turkish yogurt drink) for the most authentic experience. Include a side of sliced cucumbers, juicy tomatoes, and Kalamata olives for a full breakfast spread. Offer extra lemon wedges on the side—a squeeze of fresh juice cuts through the richness of the feta perfectly. Enjoy alongside a hot glass of Turkish black tea.