This Gozleme recipe (Turkish flatbread) is Best! Crispy flatbread stuffed with all your favorite fillings. It is incredibly delicious. Once you try it, you won’t eat flatbread any other way!

We all love our good old savory pancakes and think they are a life saver too, but let us admit it! Eating pancakes everyday can get really BORING and tiresome. What happens when boredom kicks in? It is probably time you threw on your bon vivant aprons and start trying out new stuffs.

What is Gozleme?

Coined from the Turkish word ‘goz’ which translates to ‘compartment or eye’ in English is a sweet-smelling, freshly made pastry that is indigenous to Turkey. Gozleme, as it is popularly called is made from a big, circular dough that has been spread thin like a wafer. This snack is so named because it is made of pockets of dough where toppings are placed and sealed before they are cooked. When it comes to best fast-food options in Turkey, this palatable pastry ranks really high. The amazing thing about this irresistible meal is that you can customize it. There are so many edible ingredients that you can incorporate into your recipe as fillings or toppings. The list of ingredients is infinite, you just have to pick something that truly suits your taste.

The most popular fillings are potato, spinach and feta, and seasoned ground lamb.

Gozleme Dough with Yogurt

Everyone can prepare Gozleme from the scratch. You basically need just four ingredients to prepare the dough. With just flour, yogurt, yeast and water, you can mold any flatbread dough.

Flour: For gluten free gozleme, use all-purpose gluten free flour and ¼ teaspoon xantham gum per 1 cup of flour.
Yogurt: Regular or Greek yogurt work really well. It also works as a binder.
Yeast: Both active and instant yeast can be used. You can mix instant yeast with other dry ingredients without dissolving in water. But, make sure to dissolve Active yeast in lukewarm water before adding to other ingredients.
Sugar: It enhances the flavor.
Salt
Lukewarm water

The easiest way make the dough is to use a food processor or stand mixer. The dough should be smooth and elastic.

Gozleme Fillings

It is filled with sumptuous garnished toppings and makes an excellent pastry for vegetarians and non-vegetarians alike. Options to pick from include feta cheese,pastry cheese popularly called ‘borek peynir’, spinach, minced lamb, minced beef, mushrooms, beetroot leaves, roasted aubergine, potato and parsley. In addition, you can decide to have some mixes here and do some matching there. It is that simple, however, learning how to prepare the fillings is what many people shy from. Not to worry, with this recipe, you will find yourself making Gozleme from start to finish like a gourmet chef!

I am sharing potato mushroom filling today.

To make it you will need boiled potatoes, sauted mushrooms, parsley or mint and Turkish red pepper flakes.

Start with sautéing mushrooms. Heat 2 tablespoons of olive oil in a skillet, cook the diced onion until translucent. Add the sliced mushrooms and cook until brown over medium high heat. Allow to cool completely.
Boil potatoes and allow to cool completely as well. Alternatively use leftover boiled or mashed potatoes.

You can use your favorite filling if desired.

How to make Gozleme

Combine sugar, yeast and water in a large bowl. Keep aside in a warm place for 10 minutes.
Add the flour, plain yogurt and salt and mix.
Transfer the dough on a lightly floured surface and knead for 5 minutes or until smooth. Alternatively, use a stand mixer to do this job.
Cover with a clean towel and allow to rise for 30 minutes or until doubled in size in a warm place.
Divide the dough into 10 equal pieces. Roll out each piece on a lightly floured surface into a 23 cm/9 inch circle ( 2 mm thick).
On one side of each circle grate a boiled potato, about 2 tablespoons, put 1 tablespoon of cooked mushrooms, leaving 2 cm border. Sprinkle with dry mint or parsley and Turkish roasted pepper flakes.
Fold the other half of the dough over and seal the edges.
Lightly grease the pan with olive oil and heat it over high heat. Brush each gozleme with olive oil and cook for 2 minutes per side or until golden.Repeat with the remaining gozleme.

Can you freeze gozleme dough?

Yes, you can freeze the dough. Thaw it in the fridge overnight before using.

You can also make gozleme ahead of time and freeze in a freezer safe container or bag. They will stay fresh for 3-4 months. Reheat them using a pan or in the oven preheated to 375 F (190C) for 15-17 minutes.

Serving

After preparation, chop this finger-licking delicacy into different smaller pieces. Just before you start feasting upon the cooked Gozleme, make sure you have a chilled glass of Turkish creamy yoghurt, ‘acik ayran’ by you side. If you are more of a health enthusiast, pickled vegetables popularly referred to as ‘Tursu’ will be your best bet.

More delicious Turkish Recipes

Sogan Kebab

Turkish Red Lentil Soup

If you make this Turkish gozleme flatbread be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!

Print Recipe

GOZLEME ( TURKISH FLATBREAD) FROM SCRATCH

Author: Chefjar

Prep Time30

Cook Time30

Servings:

Calories: 145kcal

Ingredients

FOR THE DOUGH

All purpose flour- 2 cups / 250 gm
Lukewarm water*- ½ cup/ 120 ml
Plain yogurt- ¼ cup
Active yeast- 1 tsp.
Sugar- ¼ tsp.
Salt- ½ tsp.
Olive oil for kneading

FOR THE FILLING

Boiled large potatoes for gözleme filling- 2
Sauteed mushrooms or spinach- 1 ½ cup
Dried mint/ parsley - as needed
Turkish roasted pepper flakes Aci isot biber- as needed

Equipment

Stand mixer

Instructions

Place the sugar, yeast and water in a large bowl and mix well. Keep aside in a warm place for 10 minutes.
Add the remaining ingredients ( flour, plain yogurt and salt) to the bowl. Mix well to form dough.
Transfer the dough on a lightly floured surface and knead for 5 minutes or until smooth.
Put the dough back to the bowl, brush with olive oil, cover with a clean towel and allow to rise for 30 minutes or until doubled in size in a warm place.
Divide the dough into 10 equal pieces, form balls and roll out each ball on a lightly floured surface into a 23 cm/9 inch circle ( 2 mm thick).
On one side of each circle grate a boiled potato, about 2 tablespoons, put 1 tablespoon of cooked mushrooms, leaving a 2 cm border. Sprinkle with dry mint or parsley and Turkish roasted pepper flakes.
Fold the other half of the dough over and seal the edges.
Lightly grease the pan with olive oil and heat it over high heat. Brush each gozleme with olive oil and cook for 2 minutes per side or until golden.Repeat with the remaining gozleme.
Cut each in half and serve immediately with lemon wedges.

Notes

*You may not need all the water as different types of flour absorb at different rates. I recommend to add water gradually.

STORAGE
You can store gozleme in the fridge for 4-5 days.

Nutrition

Course: Bread

Cuisine: Turkish

Keyword: bread recipes, flatbread, gozleme

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