Gozleme is a beloved Turkish street food: a thin, unleavened flatbread folded around a savory filling and cooked on a hot griddle until blistered and golden. The dough is simple—flour, water, salt, and a little oil—but rolling it paper-thin is the secret to its crisp-tender texture. This recipe uses a classic spinach and feta filling, but the technique works with any filling you like, making it a versatile meal for lunch, dinner, or a snack.
Ingredients
- For the dough:
- 3 cups (375 g) all-purpose flour, plus more for dusting
- 1 teaspoon (5 g) fine salt
- 1 cup (240 ml) warm water
- 2 tablespoons (30 ml) olive oil, plus more for brushing
- For the filling:
- 10 oz (280 g) fresh spinach, roughly chopped
- 1 cup (150 g) crumbled feta cheese
- 1/2 cup (60 g) grated mozzarella or kashar cheese (optional)
- 1 small onion, finely chopped
- 1 tablespoon (15 ml) olive oil
- 1/2 teaspoon (2 g) black pepper
- 1/4 teaspoon (1 g) red pepper flakes (optional)
- For cooking and serving:
- Olive oil, for brushing
- Lemon wedges, for serving
Instructions
- Make the dough: In a large bowl, whisk together the flour and salt. Add the warm water and 2 tablespoons (30 ml) olive oil. Stir with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface. 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 splash of water. Cover with a damp cloth and let rest for 30 minutes.
- Prepare the filling: While the dough rests, heat 1 tablespoon (15 ml) olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 3 minutes. Add the spinach in batches, stirring until wilted, about 2 minutes. Remove from heat, let cool slightly, then squeeze out excess liquid. Transfer to a bowl and mix in the feta, mozzarella (if using), black pepper, and red pepper flakes. Set aside.
- Divide the dough: After resting, divide the dough into 4 equal pieces. Keep them covered with a damp cloth while you work.
- Roll out the gozleme: On a lightly floured surface, roll one piece of dough into a very thin rectangle, about 12 x 16 inches (30 x 40 cm). It should be almost translucent. If it springs back, let it rest a minute longer.
- Fill and fold: Place a quarter of the filling (about 1/2 cup / 120 ml) on one half of the dough, leaving a small border. Fold the other half over the filling, pressing the edges to seal. Gently press down to flatten slightly.
- Cook the gozleme: Heat a large nonstick skillet or griddle over medium-high heat. Brush the top of the gozleme with olive oil, then carefully place it oiled-side down in the hot pan. Cook for 2–3 minutes until golden brown and blistered in spots. Brush the top with more oil, flip, and cook another 2–3 minutes until golden on the second side. Transfer to a cutting board and keep warm while you cook the remaining gozleme.
- Serve: Cut each gozleme into wedges or halves and serve hot with lemon wedges on the side.
Tips
- Dough consistency: The dough should be soft and slightly tacky but not sticky. If it’s too dry, the gozleme will be tough; if too wet, it will be hard to roll. Adjust with small amounts of flour or water as needed.
- Don’t overfill: Too much filling makes the gozleme hard to seal and can cause it to burst during cooking. Stick to about 1/2 cup per flatbread.
- Get it thin: The key to authentic gozleme is rolling the dough very thin. If it’s too thick, it will be doughy and undercooked in the middle. Use a rolling pin and be patient.
- Substitutions: No feta? Use ricotta or a soft goat cheese. For a meat version, use cooked ground lamb or beef (cooked to 160°F / 71°C) with onions and spices. For a vegan version, use sautéed mushrooms and spinach with a plant-based cheese.
Serving Suggestions
Gozleme is traditionally served hot off the griddle with lemon wedges. It’s also great with a side of Greek yogurt or a simple salad of tomatoes, cucumbers, and parsley. For a heartier meal, serve with a bowl of lentil soup or a Turkish-style shepherd salad.
Variations
- Meat filling: Brown 1 lb (450 g) ground beef or lamb with a chopped onion, 1 teaspoon (5 g) ground cumin, 1 teaspoon (5 g) paprika, and salt to taste. Cook until the meat reaches a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer. Let cool slightly before using.
- Potato filling: Boil and mash 2 medium potatoes, then mix with 1/2 cup (75 g) crumbled feta, 1/4 cup (15 g) chopped fresh dill, and black pepper.
- Cheese and herb: Mix 1 cup (150 g) crumbled feta with 1/2 cup (60 g) grated mozzarella, 2 tablespoons (8 g) chopped fresh parsley, and 1 tablespoon (3 g) chopped fresh mint.
Storage and Reheating
Cooked gozleme can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a dry skillet over medium heat for 1–2 minutes per side, or in a toaster oven until hot. You can also freeze cooked gozleme for up to 1 month: wrap each in plastic wrap and place in a zip-top bag. Reheat from frozen directly in a skillet over medium heat, covered, for 3–4 minutes per side.
Frequently Asked Questions
Can I use whole wheat flour? Yes, you can substitute up to half of the all-purpose flour with whole wheat flour. The dough will be slightly denser and nuttier in flavor, but still delicious.
Why is my dough tearing? Tearing usually happens if the dough is too dry or not rested enough. Make sure to knead well and let it rest for the full 30 minutes. If it still tears, add a teaspoon of water to the dough and knead briefly.
Can I make gozleme ahead of time? You can prepare the dough and filling a day ahead and keep them refrigerated separately. Let the dough come to room temperature before rolling. Cooked gozleme are best eaten fresh, but they reheat well.
What pan is best for cooking gozleme? A cast-iron skillet or a heavy nonstick pan works best because it holds heat evenly and gives a good char. A crepe pan or flat griddle also works well.
How do I keep gozleme warm while cooking the rest? Place cooked gozleme on a baking sheet in a 200°F (93°C) oven, covered loosely with foil, for up to 30 minutes.
Is gozleme the same as lahmacun? No, they are different. Lahmacun is a very thin, crispy flatbread topped with minced meat and vegetables, served open-faced. Gozleme is folded over a filling and cooked on a griddle.
Related
- Keys and Carrots Recipe: A Simple Southern Side
- Pho Wheels Food Truck Recipe: How to Make It at Home
- Calories in Garlic Knots: Full Recipe & Nutrition
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).