Gozleme

Nutrition · per serving

Steps

1. 1

   Make the dough: in a medium bowl, combine all-purpose flour and fine sea salt. Add plain yogurt, olive oil, and 120 ml of the warm water, then mix until a shaggy dough forms. Add the remaining water a little at a time only if needed; the dough should be soft but not sticky.

   250 g all-purpose flour4 g (3/4 tsp) fine sea salt60 g plain yogurt15 ml (1 tbsp) olive oil120-140 ml warm water
2. 2

   Turn the dough onto a lightly floured surface with a little all-purpose flour and knead for 6-8 minutes until smooth and elastic. If it sticks, dust very lightly; too much flour will make the flatbreads tough. Cover and let it rest for 20 minutes so it rolls out more easily.

   20 g, for dusting all-purpose flour
3. 3

   Meanwhile, prepare the filling: roughly chop the fresh spinach. Place it in a bowl with feta cheese, fresh dill, olive oil, fine sea salt, and black pepper. Mix well, lightly crushing the feta as you go. The filling should be well seasoned but not wet.

   250 g fresh spinach150 g feta cheese10 g, finely chopped fresh dill10 ml (2 tsp) olive oil1/4 tsp, or to taste fine sea salt1/4 tsp black pepper
4. 4

   Divide the rested dough into 2 equal pieces. On a lightly dusted surface with all-purpose flour, roll one piece into a very thin oval, about 28-30 cm long. Thin dough gives the best layered texture and cooks quickly in the pan.

   20 g, for dusting all-purpose flour
5. 5

   Spread half of the spinach-feta filling over one half of the rolled dough, leaving a 1.5 cm border. Fold the other half over to enclose the filling and press the edges firmly to seal. Gently flatten with your hands to distribute the filling evenly. Repeat with the second dough piece and remaining filling.

6. 6

   Heat a large heavy skillet or griddle over medium heat. Add a little olive oil to lightly grease the surface. Cook the first gozleme for 3-4 minutes on the first side, pressing gently with a spatula for even contact, until golden brown spots appear.

   15 ml (1 tbsp), for cooking and brushing olive oil
7. 7

   Flip and cook the second side for 3-4 minutes more, adding a touch more olive oil if needed. The dough should look blistered and crisp in places, and the spinach filling should have wilted. Transfer to a board and lightly brush with a little more olive oil for sheen and softness. Cook the second gozleme the same way.

   15 ml (1 tbsp), for cooking and brushing olive oil
8. 8

   Rest the cooked gozleme for 2 minutes so the filling settles, then cut each one into halves or wedges and serve warm. For the best texture on camera and at the table, slice just before serving so the steam and green filling stay vivid.

Origin & History

Gozleme is a beloved Turkish flatbread traditionally cooked on a sac, a convex griddle, and filled with ingredients such as herbs, cheese, spinach, or potato. It has long been associated with home cooking and village food, where thin hand-rolled dough is filled, folded, and cooked fresh to order.