Turkish Stuffed Flatbread
Today, Gozleme is enjoyed around the world. Its simple preparation, adaptable fillings, and delicious texture make it a favorite for anyone exploring Turkish cuisine.
Ingredients
For the Dough
- 2 cups all-purpose flour
- ¾ cup warm water, added gradually
- 1 tablespoon olive oil
- ½ teaspoon salt
For the Spinach and Cheese Filling
- 200 g fresh spinach, finely chopped
- 150 g feta cheese, crumbled
- ½ small onion, finely chopped
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons olive oil or melted butter
Instructions
- First, combine the flour and salt in a mixing bowl. Add the olive oil and gradually pour in the warm water. Mix until a soft dough forms.Knead for approximately 5–8 minutes until smooth and elastic. Cover the dough and let it rest for 20 minutes.
- Meanwhile, heat one tablespoon of olive oil in a skillet. Add the onion and cook until softened. Add the chopped spinach and cook until wilted.Remove the mixture from the heat and allow it to cool. Squeeze out excess moisture, then mix with feta cheese, parsley, and black pepper.
- Divide the rested dough into four equal portions. Roll each portion into a thin rectangle or circle on a lightly floured surface.Keep the dough thin for the characteristic Gozleme texture. However, avoid rolling it so thin that it tears easily.
- Spread the spinach and cheese mixture over one half of each rolled dough portion. Leave a small border around the edges.Fold the other half over the filling. Press the edges firmly to seal the flatbread.
- Heat a large skillet or griddle over medium heat. Place one stuffed flatbread onto the hot surface.Cook for approximately 3–4 minutes per side until golden brown and crisp. Brush lightly with olive oil or melted butter while cooking.Repeat with the remaining flatbreads.
- Transfer the cooked Gozleme to a cutting board. Allow it to rest briefly, then cut it into triangles or strips.Serve immediately with lemon wedges, fresh tomatoes, cucumber, or yogurt. Enjoy the flatbread while warm and crispy.
Notes
- Allow the dough to rest before rolling.
- Add water gradually to prevent overly sticky dough.
- Remove excess moisture from cooked spinach.
- Avoid overfilling the flatbreads.
- Seal the edges firmly to prevent filling leakage.
- Cook over medium heat for even browning.
- Use a lightly oiled griddle to prevent sticking.
- Serve immediately for the best texture.