Gozleme is a savory Turkish stuffed flatbread, made from a thin, unleavened dough that is filled with ingredients like spiced ground meat, spinach, or cheese, then folded and cooked on a griddle until crisp and golden. It is a beloved street food and home-cooked staple across Turkey, with roots in the country’s rich culinary tradition of flatbreads. This recipe delivers a genuinely delicious, crisp-edged gozleme that you can make in your own kitchen, with a filling that is juicy, flavorful, and perfectly balanced.
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 filling:
- 1 lb (450 g) ground lamb or beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons (30 ml) olive oil, for cooking
- 1 cup (100 g) crumbled feta cheese (optional)
- 2 cups (60 g) fresh spinach, roughly chopped (optional)
- For cooking and serving:
- Olive oil or butter, for brushing the flatbreads
- Lemon wedges, for serving
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Make the dough: In a large bowl, combine the flour and salt. Add the warm water and olive oil. Mix with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead for about 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. Cover with a damp cloth and let rest for 30 minutes.
- Prepare the filling: While the dough rests, heat 2 tablespoons (30 ml) of olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more. Add the ground meat, breaking it up with a spoon. Cook until browned and cooked through, about 8-10 minutes. The meat should reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer. Drain off any excess fat. Stir in the cumin, paprika, black pepper, and salt. Remove from heat and let cool slightly. If using, stir in the feta and spinach.
- 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 circle or oval, about 12 inches (30 cm) in diameter. The dough should be almost translucent.
- Fill and fold: Place a quarter of the meat filling (about 1/2 cup) on one half of the rolled dough, leaving a 1-inch (2.5 cm) border. Fold the other half over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork if desired.
- Cook the gozleme: Heat a large non-stick skillet or griddle over medium-high heat. Brush the surface with a little olive oil. Carefully transfer the gozleme to the hot skillet. Cook for 2-3 minutes per side, until golden brown and crisp. Brush the top with a little olive oil before flipping. Repeat with the remaining dough and filling.
- Serve: Transfer the cooked gozleme to a cutting board, cut into wedges or slices, and serve hot with lemon wedges and a sprinkle of parsley.
Tips
- Dough consistency: The dough should be soft and pliable, not stiff. If it springs back when rolling, let it rest for another 10 minutes. Rolling it as thin as possible is key to a crisp, not doughy, gozleme.
- Filling variations: You can use any combination of cooked meat, cheese, and vegetables. If using spinach, wilt it first and squeeze out excess water to avoid a soggy gozleme.
- Common mistake: Overfilling the gozleme makes it difficult to seal and can cause the filling to leak out during cooking. Stick to about 1/2 cup of filling per flatbread.
- Substitutions: For a vegetarian version, omit the meat and double the spinach and feta, or use a mixture of grated zucchini and potato. Whole wheat flour can replace half of the all-purpose flour, but the dough will be slightly less tender.
Serving Suggestions
Gozleme is traditionally served hot off the griddle, cut into pieces. It pairs wonderfully with a side of Turkish salad (cucumber, tomato, and red onion with lemon and olive oil), a dollop of plain yogurt, or a bowl of lentil soup. For a complete meal, serve with a side of rice pilaf and a fresh herb salad.
Variations
- Cheese and herb: Mix crumbled feta with chopped fresh parsley, dill, and mint. This is a classic vegetarian option.
- Potato and onion: Sauté diced potatoes with onions until tender, season with salt, pepper, and a pinch of red pepper flakes.
- Chicken or turkey: Substitute ground chicken or turkey for the lamb or beef. Cook to a safe minimum internal temperature of 165°F (74°C).
- Spicy beef: Add 1-2 teaspoons of red pepper flakes or a finely chopped chili to the meat filling for extra heat.
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 2-3 minutes per side, or in a preheated oven at 350°F (175°C) for 5-7 minutes. You can also freeze cooked gozleme for up to 2 months, separated by parchment paper, and reheat directly from frozen in a skillet or oven.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can prepare the dough up to 24 hours in advance. After kneading, wrap it tightly in plastic wrap and refrigerate. Let it come to room temperature for about 30 minutes 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 adjust the heat to prevent burning.
Can I use store-bought dough? While not traditional, you can use store-bought pizza dough or flatbread dough in a pinch. The texture will be slightly different, but it will still taste good.
Is gozleme the same as a quesadilla? They are similar in concept—a filled, griddled flatbread—but gozleme dough is unleavened and rolled much thinner, resulting in a crisper texture. The fillings are also distinctly Turkish.
How do I keep the gozleme warm while cooking the rest? Place the cooked gozleme on a baking sheet in a low oven (200°F / 95°C) while you cook the remaining ones. This keeps them crisp without drying them out.
Can I make gozleme gluten-free? Yes, you can use a gluten-free all-purpose flour blend. The dough will be more delicate and may require a bit more handling, but it is possible. Add a teaspoon of xanthan gum if your blend doesn’t include it.
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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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