Turkish gozleme is a thin, folded flatbread stuffed with savory fillings, cooked on a griddle until crisp and golden. It’s a beloved street food across Turkey, and this recipe delivers the real thing at home with a soft, pliable dough and a juicy spinach-feta filling. Alongside it, we’ve included a simple “sweet house� version—a dessert gozleme filled with cinnamon-sugar walnuts and drizzled with honey, perfect for a special treat. Both are surprisingly easy to make and far better than takeout.
Ingredients
- For the dough:
- 3 cups (375 g) all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 cup (240 ml) warm water (about 110°F / 43°C)
- 2 tablespoons (30 ml) olive oil
- For the savory filling (spinach-feta):
- 10 oz (280 g) fresh spinach, roughly chopped
- 1 cup (150 g) crumbled feta cheese
- 1 small onion, finely chopped (about ½ cup / 75 g)
- 1 tablespoon olive oil
- Salt and black pepper to taste
- For the sweet filling (walnut-cinnamon):
- 1 cup (120 g) walnuts, finely chopped
- ¼ cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons (30 g) unsalted butter, melted
- Honey, for drizzling (optional)
- For cooking:
- 2-3 tablespoons olive oil or melted butter, for brushing
Instructions
- Make the dough: In a large bowl, mix the flour and salt. Add the warm water and olive oil, then stir with a wooden spoon until a shaggy dough forms. Turn onto a floured surface and knead for 8-10 minutes until smooth and elastic. (Alternatively, use a stand mixer with a dough hook for 5-6 minutes.) Cover with a damp cloth and let rest for 30 minutes.
- Prepare the savory filling: While the dough rests, heat 1 tablespoon olive oil in a skillet over medium heat. Add the onion and cook until soft, about 3 minutes. Add the spinach and cook, stirring, until wilted, about 2-3 minutes. Remove from heat, let cool slightly, then squeeze out excess liquid. Mix in the feta, season with salt and pepper (remember feta is salty, so go easy on salt). Set aside.
- Prepare the sweet filling: In a small bowl, combine the walnuts, sugar, and cinnamon. Stir in the melted butter until well coated. Set aside.
- Divide and roll: Divide the dough into 4 equal pieces. On a lightly floured surface, roll one piece into a very thin rectangle, about 12 x 15 inches (30 x 38 cm). It should be almost translucent—this is key for a crisp gozleme.
- Fill and fold: For a savory gozleme, place a quarter of the spinach-feta filling on one half of the rectangle, leaving a small border. Fold the other half over to cover, pressing edges to seal. For a sweet gozleme, use a quarter of the walnut mixture the same way. Repeat with remaining dough and fillings.
- Cook: Heat a large non-stick skillet or griddle over medium-high heat. Brush the surface with a little olive oil or melted butter. Place one gozleme in the pan and cook for 2-3 minutes until golden brown spots appear. Brush the top with oil, flip, and cook another 2-3 minutes until the second side is golden and the filling is hot. Transfer to a plate and keep warm while cooking the rest.
- Serve: Cut each gozleme into pieces and serve hot. Drizzle the sweet version with honey if desired.
Tips
- Dough rest is non-negotiable: The 30-minute rest relaxes the gluten, making the dough easier to roll thin without springing back. Don’t skip it.
- Roll it thin: If the dough resists, let it rest another 5 minutes. A thicker gozleme will be doughy, not crisp.
- Substitutions: For the savory filling, try crumbled ground lamb (cook to 160°F / 71°C safe minimum) or a mix of mozzarella and feta. For the sweet, use pistachios or almonds instead of walnuts, or add a mashed ripe banana.
- Common mistake: Overfilling—if you add too much, the gozleme won’t seal and will leak. Stick to about ½ cup of filling per gozleme.
Serving Suggestions
Serve savory gozleme with a side of Greek yogurt mixed with garlic and fresh mint, or a simple tomato-cucumber salad with lemon. Sweet gozleme pairs beautifully with a scoop of vanilla ice cream or a dusting of powdered sugar. Both are great for lunch, a light dinner, or as a snack with Turkish tea.
Variations
- Meat filling: Brown 1 lb (450 g) ground beef or lamb with onion, cumin, and paprika; cook until 160°F (71°C) safe minimum. Drain excess fat, then use as filling.
- Cheese-only: Mix 1 cup (150 g) crumbled feta with ½ cup (50 g) shredded mozzarella and a handful of chopped parsley.
- Potato filling: Mash 2 cups (300 g) boiled potatoes with feta, dill, and black pepper.
- Chocolate sweet version: Spread 2 tablespoons of chocolate-hazelnut spread on the dough, sprinkle with chopped hazelnuts, fold, and cook as directed.
Storage and Reheating
Store leftover gozleme in an airtight container in the refrigerator for up to 3 days. To reheat, place 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. For longer storage, freeze cooked gozleme between layers of parchment paper in a zip-top bag for up to 2 months; reheat from frozen in a skillet or oven.
Frequently Asked Questions
Can I use whole wheat flour? Yes, but replace only half of the all-purpose flour with whole wheat, as 100% whole wheat makes the dough denser and harder to roll thin.
Why is my gozleme dough tearing? It’s likely too dry or rolled too thin. Add a teaspoon of water if it cracks, and roll gently. Also, make sure the surface is well-floured.
Can I make the dough ahead of time? Yes, wrap the dough tightly in plastic wrap and refrigerate for up to 24 hours. Let it come to room temperature before rolling.
What if I don’t have a griddle? A large non-stick skillet works perfectly. You can also use a cast-iron pan, but you may need to lower the heat to avoid burning.
Can I bake these instead of pan-frying? Yes, bake at 400°F (200°C) for 10-12 minutes, flipping halfway, until golden. They won’t be as crispy but are still delicious.
Is the sweet filling safe for kids? Yes, it’s just nuts, sugar, and butter. For young children, finely chop the walnuts to avoid choking hazards.
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