Gozleme is a beloved Turkish stuffed flatbread, traditionally cooked on a convex griddle called a sac. This recipe recreates the Anatolia Gozleme Kitchen experience at home: a thin, crisp-yet-chewy dough filled with savory options like spiced ground beef, spinach and feta, or potato, then pan-fried until golden. It works beautifully because the dough is simple, the fillings are flexible, and the result is a satisfying meal or snack that tastes like it came from a street vendor.
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
- Vegetable oil or butter for cooking
- For the spinach-feta filling:
- 2 cups (60 g) fresh spinach, chopped
- 1 cup (150 g) crumbled feta cheese
- 1 small onion, finely chopped
- 1 tablespoon olive oil
- Salt and black pepper to taste
- For the spiced beef filling (optional):
- 1 lb (450 g) ground beef (80/20)
- 1 small onion, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 tablespoons (30 ml) olive oil
Instructions
- Make the dough: In a large bowl, mix the flour and salt. Add the warm water and olive oil. Stir until a shaggy dough forms, then turn out onto a floured surface and knead for 8-10 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour; if too dry, add a teaspoon of water at a time.
- Rest the dough: Shape the dough into a ball, cover with a damp cloth or plastic wrap, and let rest at room temperature for 30 minutes. This relaxes the gluten, making it easier to roll thin.
- Prepare the spinach-feta filling: In a skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and cook until soft, about 3 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove from heat, let cool slightly, then mix in the feta. Season with salt and pepper to taste.
- Prepare the beef filling (if using): In another skillet, heat 2 tablespoons olive oil over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the ground beef and cook, breaking it up, until browned and cooked through, about 8 minutes. Drain any excess fat. Stir in cumin, paprika, black pepper, and salt. Remove from heat and set aside.
- Divide and roll the dough: After resting, divide the dough into 4 equal pieces. On a lightly floured surface, roll each piece into a very thin circle or oval, about 15 inches (38 cm) in diameter. The dough should be nearly translucent.
- Fill and seal: Place a 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 the edges to seal. Use a fork to crimp the edges if desired.
- Cook the gozleme: Heat a large non-stick skillet or griddle over medium-high heat. Lightly brush the surface with vegetable oil or melt a little butter. Carefully place one gozleme in the skillet. Cook for 2-3 minutes per side, until golden brown spots appear and the dough is cooked through. If the dough puffs up, gently press it down with a spatula.
- Keep warm and repeat: Transfer the cooked gozleme to a plate and cover with foil to keep warm. Repeat with the remaining dough and filling, adding more oil to the pan as needed.
- For the beef filling, ensure safe temperature: When cooking the ground beef, use a food thermometer to confirm it reaches a safe minimum internal temperature of 160°F (71°C) as per USDA FSIS guidelines.
Tips
- Substitutions: If you can’t find feta, use crumbled ricotta salata or a mild goat cheese. For a dairy-free version, use a plant-based feta or omit it and add extra herbs like dill or mint.
- Storage: Cooked gozleme can be refrigerated in an airtight container for up to 3 days. Stack them with parchment paper between each to prevent sticking.
- Common mistake: Don’t overfill the gozleme, or it will tear during cooking. Also, make sure the pan is hot enough before adding the gozleme; otherwise, it will absorb oil and become greasy.
- Rolling thin: If the dough springs back when rolling, let it rest for another 5 minutes. A thin dough is essential for a crisp, not doughy, result.
Serving Suggestions
Serve the gozleme hot, cut into wedges or strips, with a side of Turkish yogurt or cacık (cucumber-yogurt dip). A simple tomato-cucumber salad with lemon and olive oil complements it perfectly. For a complete meal, add a bowl of lentil soup (mercimek çorbası) on the side.
Variations
- Potato filling: Boil 2 medium potatoes (about 1 lb / 450 g), mash them, and mix with 1/2 cup (50 g) grated kashar cheese or cheddar, salt, pepper, and a pinch of red pepper flakes.
- Lamb filling: Substitute ground lamb for beef and add 1 teaspoon of ground coriander and 1/2 teaspoon of ground cinnamon for a Middle Eastern twist.
- Herb and cheese: Combine 1 cup (150 g) crumbled feta with 1/2 cup (20 g) chopped fresh parsley, 1/4 cup (10 g) chopped fresh mint, and 1 beaten egg to bind.
- Chicken filling: Use cooked, shredded chicken (about 2 cups / 280 g) mixed with sautéed onions, 1 teaspoon of sumac, and a handful of chopped fresh dill.
Storage and Reheating
Store cooked gozleme in the refrigerator for up to 3 days. To freeze, layer between parchment paper and place in a freezer-safe bag for up to 2 months. To reheat, place in a dry skillet over medium heat for 2-3 minutes per side, or in a toaster oven at 350°F (175°C) for 5-7 minutes. Avoid microwaving, as it will make the dough soggy.
Frequently Asked Questions
Can I use whole wheat flour? Yes, you can substitute half of the all-purpose flour with whole wheat flour. The dough will be slightly denser and nuttier in flavor, but still delicious. You may need to add a little extra water.
Why is my dough tearing? The dough tears if it’s too thin or if the filling is too wet. Make sure to drain the spinach well after cooking, and don’t roll the dough beyond 15 inches (38 cm). If it tears, patch it with a small piece of dough and press to seal.
Can I make the dough ahead of time? Yes, you can prepare the dough up to 24 hours in advance. Wrap it tightly in plastic wrap and refrigerate. Let it come to room temperature for 30 minutes before rolling.
What if I don’t have a sac or griddle? A large non-stick skillet works perfectly. Use a cast-iron skillet for an even better crust. The key is to have a hot, dry surface with just a light oiling.
Can I bake gozleme instead of pan-frying? Yes, you can bake them at 425°F (220°C) for 10-12 minutes, flipping once halfway. Brush the tops with olive oil before baking. They will be less crispy but still tasty.
How do I keep gozleme crispy after cooking? Place them on a wire rack instead of a plate, and don’t stack them until they’ve cooled slightly. If you need to keep them warm, put them in a 200°F (95°C) oven on a baking sheet, not covered.
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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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