Gozleme is a savory Turkish stuffed flatbread, traditionally cooked on a convex griddle called a sac. The dough is rolled paper-thin, filled with seasoned meat, spinach, or cheese, folded, and griddled until crisp and golden. This recipe recreates that street-food experience at home, using a regular skillet and pantry-friendly ingredients while keeping the authentic texture and flavor.
Ingredients
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 1 tsp (5 g) salt
- 3/4 cup (180 ml) warm water (about 110°F / 43°C)
- 2 tbsp (30 ml) olive oil, plus more for brushing
- For the spinach filling:
- 10 oz (280 g) fresh spinach, roughly chopped
- 1 cup (150 g) crumbled feta cheese
- 1/2 cup (60 g) grated mozzarella (optional)
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 tbsp (15 ml) olive oil
- Salt and black pepper to taste
- For the meat filling (optional):
- 1/2 lb (225 g) ground lamb or beef
- 1 small onion, finely chopped
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) paprika
- 1/4 tsp (0.5 g) red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Make the dough: In a large bowl, mix flour and salt. Add warm water and 2 tbsp olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn onto a floured surface and knead for 5–7 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
- Prepare spinach filling: While dough rests, heat 1 tbsp olive oil in a skillet over medium heat. Add onion and garlic, sauté until soft (about 3 minutes). Add spinach and cook until wilted (about 2 minutes). Remove from heat, let cool slightly, then stir in feta and mozzarella. Season with salt and pepper. Set aside.
- Prepare meat filling (if using): In the same skillet, cook ground meat over medium-high heat, breaking it up, until browned (about 5–7 minutes). Add onion, cumin, paprika, red pepper flakes, salt, and pepper. Cook until onion is soft (about 3 minutes). Remove from heat and let cool.
- Divide and roll dough: After resting, divide dough into 4 equal balls. On a floured surface, roll each ball into a very thin circle, about 12 inches (30 cm) in diameter. The dough should be almost translucent.
- Fill and fold: Place one quarter of the filling on one half of the dough, leaving a 1-inch (2.5 cm) border. Fold the other half over the filling, pressing edges to seal. Trim if needed.
- Cook the gozleme: Heat a large nonstick skillet or cast-iron pan over medium-high heat. Brush the top of the folded gozleme with olive oil. Place it oiled-side down in the pan. Cook until golden brown and crisp, about 2–3 minutes. Brush the top with oil, flip, and cook another 2–3 minutes until browned and cooked through. For meat filling, ensure the internal temperature reaches 160°F (71°C) as per USDA FSIS safe minimum for ground meat.
- Repeat: Cook remaining gozleme, adjusting heat if needed. Keep cooked ones warm in a low oven (200°F / 95°C) while cooking the rest.
Tips
- Dough consistency: If the dough is too sticky, add a little flour; if too dry, add a teaspoon of water. The dough should be soft but not tacky.
- Rolling thin: Roll as thin as possible—this is key to a crisp, not doughy, gozleme. If the dough springs back, let it rest a few more minutes.
- Don’t overfill: Too much filling makes folding and flipping difficult. Stick to about 1/2 cup (120 ml) of filling per gozleme.
- Substitutions: Use whole wheat flour for a nuttier taste (add 1–2 tbsp extra water). For dairy-free, use vegan feta and omit mozzarella.
Serving Suggestions
Serve gozleme hot, cut into wedges, with a side of Turkish-style salad (tomato, cucumber, onion, parsley, lemon), plain yogurt, or a squeeze of lemon. It also pairs well with a simple garlic-yogurt sauce or a drizzle of pomegranate molasses for sweetness.
Variations
- Potato filling: Boil and mash 2 medium potatoes, mix with chopped parsley, salt, and pepper.
- Cheese and herb: Use a mix of feta, mozzarella, and fresh dill or mint.
- Spicy beef: Add chopped chili or harissa paste to the meat filling.
- Vegan: Use sautéed mushrooms, spinach, and vegan cheese.
Storage and Reheating
Store cooked gozleme in an airtight container in the refrigerator for up to 3 days. To freeze, wrap individually in plastic wrap and place in a freezer bag for up to 2 months. Reheat in a dry skillet over medium heat for 2–3 minutes per side, or in a 350°F (175°C) oven for 5–7 minutes until crisp. Avoid microwaving, as it makes the dough soggy.
Frequently Asked Questions
Can I use store-bought dough? Yes, pizza dough or lavash can be used, but the texture will differ—thinner is better. If using pizza dough, roll it very thin.
Why is my gozleme raw in the middle? The pan is too hot or the dough is too thick. Lower the heat and roll the dough thinner. Also, ensure the filling is cooked before adding—spinach should be wilted and meat fully browned.
Can I make gozleme ahead of time? Yes, assemble them and keep them separated by parchment paper in the fridge for up to 24 hours before cooking. Cook them fresh when ready.
What is the traditional cooking surface? A sac is a convex iron griddle, but a flat cast-iron skillet works perfectly. The key is high heat and a little oil.
Is gozleme the same as lahmacun? No, lahmacun is a thin, open-faced flatbread with meat topping, while gozleme is folded and stuffed.
Can I use whole wheat flour? Yes, substitute up to half the flour with whole wheat. The dough will be less elastic, so handle gently and roll slightly thicker.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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