Gozleme recipe (Turkish Stuffed Flatbread)
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Resting time
30 mins
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Total Time
1 hr 30 mins
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Servings
8 servings
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Calories
351 kcal
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Course
Main Course, Breakfast
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Cuisine
Mediterranean, Turkish
Gozleme recipe (Turkish Stuffed Flatbread)
Description
This Gozleme recipe starts with dough made from flour, vegetable or olive oil, and warm water, kneaded to elasticity and rested to relax. The potato filling involves boiling peeled potatoes, mashing them, and combining with sautéed onion, tomato paste, salt, and pepper. The spinach filling is sautéed with onions, fresh dill, parsley, and crumbled feta cheese seasoned lightly with salt and pepper.
The dough is rolled out thinly and filled with one or both filling options before being cooked until the flatbread softens but is not completely crisp, preserving a tender texture. Gozleme serves as a filling breakfast or snack option that is portable and satisfying.
Leftover gozleme can be stored in an airtight container up to 3 days or frozen for 2 months if wrapped properly. Reheating involves warming in a pan or oven to restore softness. Preparing fillings ahead simplifies assembly and saves time during cooking.
Ingredients
Gozleme dough
- 3 1/2 cup all-purpose flour
- 1/3 cup vegetable oil or olive oil
- 1 1/4 cup water warm
Potato filling
- 1 tbsp olive oil
- 2 potato washed and peeled
- 1 onion chopped
- 1/2 tbsp tomato paste
- 1/4 tsp salt
- 1/4 tsp black pepper
Spinach filling:
- 1 tbsp olive oil
- 1 onion chopped
- 4 cups baby spinach
- 1/2 cup dill
- 1/2 cup parsley
- 1/2 cup feta cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
Gozleme dough
- Place all the ingredients in a large bowl and mix using a wooden spoon until combined.
- Transfer the dough to a floured surface and knead until the dough comes together. (You can use a stand mixer with a dough hook to make the dough)
- Cover the dough and let it rest for 30 minutes.
Potato filling
- Fill a sauce pan with water and place it over medium heat. Add a generous pinch of salt.
- Cut the potatoes in half and boil them in water until fork tender. Drain and let them cool for a few minutes. Mash the potatoes in a bowl and set it aside.
- Meanwhile, heat olive oil in a pan and saute onion until translucent.
- Add tomato paste and cook for a minute.
- Add in the mashed potatoes and mix well until all ingredients are well combined. Season with salt and pepper. Turn the heat off.
Spinach filling
- Heat olive oil in a pan over medium heat. Saute onion until translucent.
- Add in spinach, dill and parsley to the onion. Mix and cook until spinach is wilted.
- Add feta cheese and cook for a couple of minutes.
- Season with salt and pepper. Turn the heat off.
Assemble and cook
- Once the dough is rested for 30 minutes, divide it into 8 pieces.
- Working with one piece at a time, roll out the dough thinly into a circle (make sure the circle is not too big) and top half of it with some of the filling (spinach or potato). Fold and seal the edges. Repeat this step with the remaining dough and filling.
- Heat about 2 tablespoons of vegetable oil in a pan large enough to fit a gozleme in it.
- Once the oil is hot enough, carefully place the gozleme in the pan, let it fry undisturbed for 4-5 minutes until crispy.
- Flip and fry the other side for 4 minutes until cooked.
- Transfer to a plate lined with paper towel to absorb excess oil.
- Serve warm with a side salad or roll it into a wrap.
Notes
- Gozleme is typically soft rather than crispy, so softer texture after sitting is normal.
- You may use one filling or both depending on preference.
- Prepare fillings in advance to streamline assembly and cooking.
- Store leftovers in an airtight container for up to 3 days in the fridge, or freeze wrapped for up to 2 months.
- Reheat frozen gozleme in the oven at 280°F for 20-30 minutes to warm through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 8mg | 3% |
| Sodium | 276mg | 12% |
| Potassium | 241mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 2004IU | 40% |
| Vitamin C | 14mg | 16% |
| Calcium | 87mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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