Gozleme is a beloved Turkish street food: a thin, hand-stretched flatbread folded around a savory filling and cooked on a hot griddle until blistered and crisp. This version celebrates whatever looks best at the market—spinach and feta, seasonal herbs, or even minced lamb—wrapped in a supple dough that crisps beautifully in a skillet. It’s a genuinely useful recipe because the dough comes together in minutes, the filling is endlessly adaptable, and the result is far better than anything from a freezer aisle.
Ingredients
- For the dough:
- 3 cups (375 g) all-purpose flour, plus more for dusting
- 1 tsp fine sea salt
- 1 cup (240 ml) warm water (about 110°F / 43°C)
- 2 tbsp (30 ml) olive oil, plus more for brushing
- For the spinach-feta filling:
- 10 oz (280 g) fresh spinach, roughly chopped
- 1 cup (150 g) crumbled feta cheese
- 1/2 cup (50 g) grated mozzarella or kasseri cheese
- 1/4 cup (25 g) chopped fresh dill or parsley
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- For the lamb filling (optional):
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 lb (450 g) ground lamb or beef
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup (75 g) crumbled feta (add after cooking)
- For serving:
- Lemon wedges
- Fresh parsley leaves
- Plain yogurt or garlic yogurt (optional)
Instructions
- Make the dough: In a large bowl, whisk together the flour and salt. Add the warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead for 5–7 minutes, until smooth and elastic. The dough should be soft but not sticky; add a teaspoon of flour if needed. Cover with a damp towel and let rest for 20 minutes.
- Prepare the spinach-feta filling: While the dough rests, place the chopped spinach in a colander and sprinkle with a pinch of salt. Let sit for 5 minutes, then squeeze out as much liquid as possible. In a bowl, combine the squeezed spinach, feta, mozzarella, dill, black pepper, and red pepper flakes if using. Set aside.
- If making the lamb filling: Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, about 3 minutes. Add the ground lamb, cumin, paprika, salt, and black pepper. Cook, breaking up the meat, until browned and cooked through, about 5–7 minutes. Drain any excess fat. Let cool slightly, then stir in the crumbled feta.
- Divide and roll the dough: After resting, divide the dough into 4 equal pieces. On a lightly floured surface, roll one piece into a very thin rectangle, about 12 x 10 inches (30 x 25 cm). It should be almost translucent—if it springs back, let it rest another 2 minutes.
- Fill and fold: Place a quarter of the filling (about 1/2 cup) on one half of the rectangle, leaving a 1-inch border. Fold the other half over the filling, pressing the edges to seal. Gently press down to flatten slightly. Repeat with the remaining dough and filling.
- Cook the gozleme: Heat a large nonstick skillet or cast-iron pan over medium-high heat. Brush the top of one gozleme with olive oil. Place it oil-side down in the pan. Cook for 2–3 minutes, until golden brown and blistered in spots. Brush the top with more oil, flip, and cook the other side for 2–3 minutes. Transfer to a plate and keep warm while cooking the rest.
- Serve immediately: Cut each gozleme into quarters and serve hot with lemon wedges, fresh parsley, and yogurt if desired.
Tips
- Don’t skip the dough rest. The 20-minute rest relaxes the gluten, making the dough much easier to roll thin without tearing. If you’re in a hurry, you can skip it, but the dough will be harder to work with.
- Squeeze the spinach well. Wet spinach will make the filling soggy and cause the gozleme to steam instead of crisp. After salting and squeezing, you should have about 1 cup of dry spinach.
- Use a hot pan. The pan must be hot enough to brown the dough quickly—if the heat is too low, the dough will dry out before it crisps. Medium-high works on most stoves.
- Substitutions: No feta? Use ricotta salata or grated halloumi. No spinach? Use chopped Swiss chard or kale (blanch and squeeze first). For a vegan version, use crumbled tofu with nutritional yeast instead of feta, and skip the mozzarella.
Serving Suggestions
Gozleme is traditionally served hot off the griddle, cut into pieces, with a squeeze of lemon and a side of fresh parsley. A dollop of garlic yogurt or a simple tomato-cucumber salad with olive oil and mint makes a refreshing contrast. For a heartier meal, serve alongside a bowl of lentil soup or a crisp Turkish shepherd salad (çoban salatası).
Variations
- Potato and herb: Use 2 cups (300 g) mashed potatoes mixed with 1/2 cup chopped dill and 1/4 cup olive oil. Season with salt and pepper.
- Mushroom and thyme: Sauté 12 oz (340 g) sliced mushrooms with 2 cloves garlic and 1 tsp fresh thyme until browned. Mix with 1/2 cup crumbled feta.
- Spicy sausage: Replace lamb with 1 lb (450 g) crumbled spicy Turkish sucuk or chorizo, cooked until crisp, then mixed with 1/2 cup grated kasseri or mozzarella.
- Sweet version: Fill with 2 cups (300 g) fresh or canned peaches (drained), 1/2 cup ricotta, and a drizzle of honey. Cook as directed and dust with powdered sugar.
Storage and Reheating
Cooked gozleme can be refrigerated in an airtight container for up to 3 days. To reheat, place in a dry skillet over medium heat for 2–3 minutes per side, until crisp and heated through. You can also reheat in a 375°F (190°C) oven for 5–7 minutes. Avoid the microwave, which will make the dough chewy. For longer storage, freeze uncooked gozleme between sheets of parchment paper in a zip-top bag for up to 2 months. Cook from frozen, adding 2–3 minutes per side.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can make 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.
Why is my dough tearing when I roll it? The dough may not have rested long enough, or the surface may be too dry. Make sure to let it rest the full 20 minutes, and don’t use too much flour—just enough to prevent sticking. If it still tears, let it rest another 5 minutes.
Can I cook gozleme on a grill? Yes, a grill works well. Use a cast-iron griddle or a well-oiled grill grate over medium heat. Cook for 2–3 minutes per side, watching carefully to prevent burning.
What’s the best way to get the dough thin without a rolling pin? You can use your hands to gently stretch the dough, similar to making a pizza base. Place the dough on a floured surface and press outward from the center with your fingertips, then gently pull the edges.
Is gozleme gluten-free? Traditional gozleme is not gluten-free. However, you can substitute a 1:1 gluten-free all-purpose flour blend. The dough will be more delicate, so handle it gently and roll slightly thicker.
Can I use store-bought flatbreads instead? Yes, in a pinch you can use large tortillas or lavash. Fill and fold them the same way, then cook in a hot pan for 1–2 minutes per side. They won’t be as crisp, but they still taste great.
Related
- Vanilla Shortbread Cookies: Buttery & Crumbly
- Vegan Colcannon Recipe (Irish Mashed Potatoes & Kale)
- Vegan Shortbread Recipe UK: Buttery & Crumbly
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