Turkish
Gözleme
Thin hand-rolled Turkish flatbreads are filled with spinach, onion, and beyaz peynir, then cooked on a hot dry tava until speckled and tender. A little butter brushed on at the end gives them the familiar soft, fragrant finish.
Watch it madeTurkish Food Travel · 17:11
Ingredients
- All-purpose flour1 1/2 cups
- Fine salt1/2 tsp
- Lukewarm water1/2 cup, plus 1-2 tbsp if needed
- Olive oil1 tbsp
- Fresh spinach, finely chopped3 packed cups
- Small onion, finely chopped1
- Turkish beyaz peynir or feta, crumbled120g
- Pul biber1/2 tsp
- Freshly ground black pepper1/4 tsp
- Unsalted butter1 tbsp
Method
- Combine the flour and salt in a bowl, then add the lukewarm water and olive oil and mix until a rough dough forms.
- Knead on a lightly floured surface for 6-8 minutes until smooth, soft, and elastic, adding a spoonful of water only if the dough feels dry.
- Cover the dough with a damp cloth and rest for 20 minutes.
- Place the chopped spinach and onion in a bowl, rub them together lightly with your hands to soften the spinach, then mix in the beyaz peynir, pul biber, and black pepper.
- Divide the rested dough into 2 equal balls and keep one covered while working with the other.
- Roll one dough ball on a lightly floured surface into a very thin round or oval, about 30 cm wide, turning often so it does not stick.
- Spread half the filling over one half of the dough, leaving a 1 cm border, then fold the plain half over the filling and press the edges firmly to seal.
- Repeat with the remaining dough and filling.
- Heat a large dry tava, sac, or cast-iron skillet over medium-high heat until hot.
- Cook one gözleme for 2-3 minutes per side, pressing gently with a spatula, until browned in spots and the dough is cooked through.
- Transfer to a board and brush lightly with butter while hot.
- Cook and butter the second gözleme, then slice each into wedges and serve warm.
Common questions
Can I substitute the beyaz peynir or feta in gözleme?
Yes. Use any salty, crumbly cheese that melts a little: ricotta salata, farmer’s cheese, or low-moisture mozzarella mixed with a bit of feta. Avoid very wet cheeses, which can make the filling leak and the dough soggy.
How long does it take to make gözleme from start to finish?
Plan on about 45–60 minutes total. Dough resting takes 20 minutes, and rolling and cooking each filled flatbread usually takes 5–7 minutes. If you’re new to it, allow a little extra time for shaping.
What are the most common mistakes when making gözleme?
The biggest mistakes are overfilling, rolling the dough too thick, and cooking over heat that’s too high. Too much filling causes tearing, thick dough stays bready, and excessive heat browns the outside before the inside warms through.
Can I make the dough or filling ahead and store them?
Yes. The dough can be wrapped and refrigerated for up to 24 hours; bring it back to room temperature before rolling. The filling can be mixed a few hours ahead, but drain any excess moisture before assembling.
How should I serve gözleme for the best texture and flavor?
Serve it hot, brushed with melted butter, and cut into wedges. It pairs well with yogurt, a simple salad, or tea. For crispness, rest it only briefly before serving so the outside stays lightly crisp and the cheese stays warm.