📝 About This Recipe
Originating from the nomadic heart of Anatolia, Gözleme is a masterpiece of Turkish street food consisting of hand-rolled dough stretched to paper-thin perfection. This savory flatbread is toasted on a griddle until golden and 'blistered,' encasing a meltingly tender filling of fresh spinach and salty feta. It is the ultimate comfort food—crispy on the outside, soft on the inside, and bursting with Mediterranean sunshine in every bite.
🥗 Ingredients
The Dough
- 4 cups All-purpose flour (plus extra for dusting)
- 2 tablespoons Greek yogurt (full fat, for a softer crumb)
- 1 1/4 cups Warm water (approximately 105°F)
- 2 tablespoons Olive oil (extra virgin)
- 1 teaspoon Salt (fine sea salt)
The Spinach and Cheese Filling
- 10 ounces Fresh baby spinach (washed and thoroughly dried)
- 7 ounces Feta cheese (crumbled (Turkish Beyaz Peynir is ideal))
- 1 small Yellow onion (very finely diced)
- 1 teaspoon Red pepper flakes (Aleppo pepper or Pul Biber preferred)
- 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 (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.
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2
Add the warm water, olive oil, and Greek yogurt to the well. Gradually incorporate the flour into the liquid using your hands 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 about 5-8 minutes. The goal is a smooth, elastic dough that is soft but no longer sticks to your fingers.
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4
Divide the dough into 6 equal-sized balls. Place them on a tray, cover with a damp cloth, and let them rest for at least 30 minutes. This relaxes the gluten, making rolling much easier.
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5
While the dough rests, prepare the filling. Finely chop the fresh spinach and place it in a bowl. Sprinkle with a pinch of salt and massage it for 1 minute to wilt it slightly, then squeeze out any excess moisture.
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6
Mix the wilted spinach with the crumbled feta, diced onion, parsley, red pepper flakes, and black pepper. Do not add more salt, as the feta is already quite salty.
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7
On a large, floured work surface, take one dough ball and roll it out with a rolling pin (or a thin Turkish 'oklava') into a very thin rectangle or circle, roughly 12-14 inches in diameter. It should be translucent.
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8
Spread about 1/6th of the filling over the center third of the dough.
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9
Fold the left side of the dough over the filling, then the right side, overlapping slightly to create a long rectangle. Fold the top and bottom ends in to seal the package completely.
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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
Place the gözleme on the hot dry pan. Cook for 2-3 minutes until dark golden-brown spots (blisters) appear on the bottom.
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12
Flip the flatbread. Immediately brush the cooked side with melted butter. Cook the second side for another 2-3 minutes.
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13
Flip once more to quickly butter the other side, then remove from the heat. Keep the finished gözleme warm under a clean towel while you repeat with the remaining dough.
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14
Slice each gözleme into 3 or 4 pieces and serve immediately while the cheese is warm and the crust is crisp.
💡 Chef's Tips
The secret to a great Gözleme is rolling the dough as thin as possible; you should almost be able to see the work surface through it. Always squeeze the moisture out of your spinach to prevent the dough from becoming soggy during cooking. If you don't have Greek yogurt, you can substitute with a tablespoon of lemon juice in the water to help tenderize the dough. Avoid overfilling the bread, as it can tear when you transfer it to the pan. Keep the heat at medium; if the pan is too hot, the dough will burn before the onion inside softens.
🍽️ Serving Suggestions
Serve hot with a side of thick Turkish yogurt or Tzatziki for dipping. Pair with a glass of salty Ayran (a traditional Turkish yogurt drink) for the most authentic experience. Accompany with a fresh salad of sliced tomatoes, cucumbers, and Kalamata olives. A hot cup of Turkish black tea is the perfect beverage to cut through the richness of the feta. Provide extra lemon wedges to squeeze over the filling just before eating to brighten the flavors.