📝 About This Recipe
Transport your kitchen to the bustling markets of Turkey with Gözleme, a traditional savory flatbread that is as soulful as it is delicious. This recipe features a paper-thin, hand-stretched dough folded over a vibrant medley of salty feta cheese, fresh spinach, and aromatic herbs, then seared on a hot griddle until golden and blistered. It is the ultimate comfort food—crispy on the outside, tender on the inside, and bursting with the rustic flavors of the Mediterranean.
🥗 Ingredients
For the Yufka Dough
- 4 cups All-purpose flour (plus extra for dusting)
- 1 1/2 cups Warm water
- 2 tablespoons Olive oil (extra virgin preferred)
- 1 tablespoon Greek yogurt (adds elasticity and softness)
- 1 1/2 teaspoons Salt (fine sea salt)
For the Spinach and Feta Filling
- 10 ounces Fresh baby spinach (washed, dried thoroughly, and roughly chopped)
- 1 1/2 cups Feta cheese (crumbled)
- 1 small Yellow onion (very finely diced)
- 1/4 cup Fresh parsley (finely chopped)
- 1 teaspoon Red pepper flakes (Turkish Pul Biber or Aleppo pepper is best)
- 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
Add the warm water, olive oil, and yogurt into the well. Using your hands or a wooden spoon, gradually incorporate the flour into the liquid until a shaggy dough forms.
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3
Turn the dough onto a lightly floured surface and knead for about 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 to allow the gluten to relax.
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5
While the dough rests, prepare the filling. In a large bowl, combine the chopped spinach, diced onion, crumbled feta, parsley, red pepper flakes, and black pepper. Toss well to combine, bruising the spinach slightly with your hands 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 inches in diameter. The dough should be almost translucent.
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7
Spread a generous handful of the spinach mixture over one half of the dough, leaving a small border at the edges.
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8
Fold the empty half over the filling to create a semi-circle, or fold the sides inward to create a rectangular envelope. Press the edges firmly to seal.
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9
Heat a large non-stick skillet or a flat griddle (sac) over medium-high heat. Do not add oil to the pan yet.
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10
Carefully place the Gözleme onto the hot pan. Cook for 2-3 minutes until dark golden-brown spots (leopard 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 2 minutes until crispy and blistered.
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12
Remove from the heat and brush the other side with butter. Keep warm under a clean towel while you repeat the process with the remaining dough and filling.
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13
Slice into triangles or rectangles and serve immediately while hot and crispy.
💡 Chef's Tips
Ensure your spinach is bone-dry after washing; any excess moisture will make the dough soggy. Rolling the dough extremely thin is the secret to a professional-grade Gözleme. If the dough keeps springing back while rolling, let it rest for another 5 minutes. Don't overstuff the bread, or it will be difficult to flip and may tear. Use a mixture of feta and mozzarella if you prefer a 'cheese pull' effect.
🍽️ Serving Suggestions
Serve with a side of thick Turkish yogurt or a bowl of Cacık (cucumber-garlic dip). Pair with a glass of chilled Ayran (salty yogurt drink) for the most authentic experience. A fresh salad of sliced tomatoes, cucumbers, and kalamata olives balances the richness. Enjoy alongside a hot glass of Turkish black tea for a traditional breakfast or snack. Squeeze fresh lemon juice over the hot bread just before eating to brighten the flavors.