Authentic Turkish Gözleme Recipe - Savory Stuffed Flatbread
Authentic Turkish gözleme - thin, stuffed flatbread from Anatolian villages. Fillings can be spinach, cheese, potato, or minced meat. Works with fresh dough or ready-made yufka.
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Recipe Details
Ingredients
Shopping List
- 400 g All-purpose flourFor fresh dough; can mix half bread flour for chewier texture
- 200 ml Warm waterAdjust as needed for soft dough
- 8 g SaltFine sea salt
- 20 ml Olive oilOptional, for kneading
- 4-6 pcs Yufka sheetsOptional, if not making fresh dough
- 200 g SpinachFresh, washed and chopped
- 150 g Feta cheeseOr other white cheese, crumbled
- 150 g PotatoBoiled and mashed, optional filling
- 150 g Minced meatOptional, cooked and seasoned filling
- 50 g OnionFinely chopped, optional
- 2 g Black pepperFreshly ground
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Step-by-Step Instructions
Step 1
If making fresh dough: Combine flour and salt in a large bowl. Gradually add warm water and olive oil, kneading to form a soft dough.
Step 2
Knead dough on a floured surface for 6-8 minutes until smooth and elastic. Cover and rest 20 minutes.
Step 3
Prepare the filling of your choice: Spinach & feta, mashed potato & onion, or cooked minced meat with spices.
Step 4
Divide the dough into portions (if using fresh dough) or use one yufka sheet at a time. Roll dough portions into thin circles (2-3 mm thick).
Step 5
Place filling on one half of the dough or yufka, leaving edges clear. Fold over and press edges to seal.
Step 6
Heat a dry skillet or griddle over medium-high heat. Place the filled dough or yufka on the skillet.
Step 7
Cook 3-4 minutes per side until golden brown and slightly crispy. Press gently with a spatula for even cooking.
Step 8
Serve immediately, optionally with yogurt, fresh herbs, or a squeeze of lemon.
Congratulations!
You've successfully prepared an authentic Turkish dish. Enjoy your delicious creation!
About This Recipe
Gözleme is a traditional Turkish flatbread originating from Anatolian villages. It is made by rolling thin dough, filling it with various ingredients, and cooking it on a hot griddle. Traditionally, villagers used simple griddles or outdoor fires. Today, gözleme remains a popular breakfast, lunch, and street food snack across Turkey.
Recipe Tips
- Roll the dough very thin for crispier layers.
- Use a hot, dry skillet or griddle; do not oil the surface.
- Seal the edges well to prevent filling from spilling.
- Serve immediately for best taste and texture.
- Try different fillings: spinach & feta, potato & onion, minced meat & spices, or mixed cheese.
- If short on time, use store-bought yufka instead of fresh dough. Just place filling on a yufka sheet, fold, and cook.
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