Ingredients
FOR THE DOUGH
- All purpose flour- 2 cups / 250 gm
- Lukewarm water*- 1/2 cup/ 120 ml
- Plain yogurt- 1/4 cup
- Active yeast- 1 tsp.
- Sugar- 1/4 tsp.
- Salt- 1/2 tsp.
- Olive oil for kneading
FOR THE FILLING
- Boiled large potatoes for gözleme filling- 2
- Sauteed mushrooms or spinach- 1 1/2 cup
- Dried mint/ parsley - as needed
- Turkish roasted pepper flakes ( Aci isot biber)- as needed
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.
Equipment
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.
- Prep Time: 30 min
- Cook Time: 30 min
- Category: Bread
- Cuisine: Turkish
Nutrition
- Calories: 145kcal
- Sugar: 3g
- Sodium: 120mg
- Fat: 19g
- Saturated Fat: 2g
- Carbohydrates: 26g
- Protein: 3g