Gozleme Turkish Stuffed Flatbread
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Rising Time
30 mins
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Total Time
1 hr 10 mins
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Servings
6
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Calories
367 kcal
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Cuisine
Mediterranean, Turkish
Gozleme Turkish Stuffed Flatbread
Description
The Gozleme Turkish Stuffed Flatbread recipe includes making a soft, pliable dough with flour, water, yeast, yogurt, and olive oil, which is rested until doubled in size. For fillings, there is a spinach mix combined with onions, herbs, red pepper flakes, and feta cheese, or a meat filling using ground lamb or beef with onions and warm spices like cumin, paprika, and cayenne. Each dough ball is rolled out very thin before adding the filling. Cooking in a skillet seals the flatbread and cooks the filling through.
This dish balances tender, chewy flatbread with well-seasoned, juicy fillings. The spinach and feta version offers fresh herbal notes alongside creamy cheese, while the meat version delivers a spiced savory bite. The thin dough crisps lightly on the outside and stays soft inside.
Gozleme can be eaten hot and pairs well as a versatile meal or snack. It can be served alone or with simple sides like yogurt or a fresh salad. The recipe yields 6 servings, making it practical for sharing or leftovers.
Note that rolling the dough thinly enough to see through it is key to the right texture. Using yogurt in the dough adds softness but is optional. Nutritional information varies based on the filling chosen, with lamb offering more calories than beef. Store leftovers appropriately to maintain dough texture.
Ingredients
Dough
- 2 cups all-purpose flour
- 1/2 cup water warm
- 1/2 tsp yeast dry
- 3 tbsp PLAIN yogurt (optional)
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- flour extra for dusting
Spinach and Feta Filling
- 1 tbsp olive oil
- 1 medium white onion diced
- 6 cups baby spinach leaves
- 1 tbsp dill
- 1 tbsp parsley
- ¼ tsp salt
- ¼ tsp red pepper flakes
- 1/2 cup feta cheese crumbled
Meat Filling
- 1 lb lamb or beef, ground
- 1 white onion diced, medium
- 3/4 cup water warm
- 2 tsp cumin ground
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp paprika sweet
- 1/2 tsp cayenne pepper ground
Instructions
- Sift the flour into a large mixer bowl. Make a well in the middle and add the water, yeast, yogurt (optional), olive oil and salt. Mix by hand (6 minutes) or using a dough hook attachment, knead on medium speed for 3 minutes. Sprinkle with extra flour or water if needed to achieve a soft, pliable but not sticky dough.
- Divide the dough into 6 pieces and roll into balls. Place on a floured surface, cover with a damp cloth and leave to rest in a warm place for 30 minutes. The dough doubles in size.
- For the Spinach Feta: Heat olive oil over medium heat in a skillet. Saute the onion until translucent. Add the spinach, dill, parsley, salt and red pepper flakes and cook until spinach is wilted. Add feta cheese, toss to mix and cook for 2 minutes. Remove from heat and cool.
- Roll each dough ball into a large circle (large enough to fill the skillet you are using when folded in half). Dust with extra flour as needed to avoid sticking. Roll it as thin as you can without tearing (See Note 1).
- Divide the spinach feta filling into 6 portions and place in the center of each piece of rolled out dough. Take the top piece of dough and bring it down and over the filling. Repeat with bottom portion, up and over top piece of dough and filling. You should have 2 ends on the left and right. Gently lift and tuck each under the center of the gozleme. You should have a nice square or rectangle shaped package.
- Add 2 tablespoons of olive oil to a large frying pan and pan fry the gozleme on each side for a couple of minutes until golden. Repeat with others and add more oil if needed.
- Cut into pieces, or roll up and serve with lemon wedges.
- For the Meat Filling: In a bowl add the meat filling ingredients and mix well. Be sure to add WARM water. This should be a thick meat slurry that is spreadable.
- Divide and spread the meat mixture over half of each dough circle. Carefully lift the empty dough side up and over the the filling. Gently pat down to push air out. Seal the edges by pressing the dough together. Repeat, keeping them covered as to not dry out as you finish making the remaining gozleme.
Notes
- When rolling the dough, aim for a thinness that allows you to see through it to avoid toughness.
- Yogurt in the dough is optional but can soften the flatbreads.
- This recipe makes six servings, suitable for family meals or sharing.
- Nutrition varies with filling choice: lamb increases calories compared to beef.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 47g | 16% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 12mg | 4% |
| Sodium | 1393mg | 58% |
| Potassium | 403mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 3197IU | 64% |
| Vitamin C | 12mg | 13% |
| Calcium | 204mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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