Turkish Gozleme is a traditional flatbread that captures the essence of rustic, homemade comfort. Crisp on the outside and tender within, it wraps a flavorful spinach and cheese filling in a golden, blistered dough. Ideal for casual family meals, festive gatherings, or a simple satisfying snack, gözleme combines vibrant, fresh ingredients with time-honored techniques to create a dish that is hearty, flavorful, and deeply satisfying.
Ingredient Breakdown
Crafting gözleme begins with a few essential ingredients, thoughtfully combined to achieve the right texture and flavor.
Building a flavorful and supple dough requires a balance of lukewarm water and milk to encourage a soft crumb, with salt for flavor and flour to form the structure. The dough needs to be elastic and smooth, firm enough to roll thinly without tearing, but tender enough to cook up crisp yet pliant.
For the filling, fresh spinach and onions serve as the vibrant base. Spinach provides a clean, slightly earthy bite, while the onions add sweetness and depth. Salting and gently massaging the onions releases their juices, enhancing the overall flavor and softening their texture.
The spices are modest yet impactful. A touch of hot red pepper flakes delivers warmth, while black pepper lends a grounding, savory note. Sweet red pepper flakes can also be added for additional layers of flavor without overwhelming the dish.
Optional Turkish white cheese or feta introduces a creamy, tangy richness that perfectly complements the greens. It’s not required, but it adds an indulgent layer to the otherwise fresh, vegetal filling.
For cooking, a blend of butter and vegetable oil ensures a golden, crisp finish with a hint of richness. Butter offers flavor while oil prevents burning, achieving the iconic golden spots across the surface of the flatbread.
Possible ingredient swaps are endless: whole-wheat flour for a nuttier dough, kale or Swiss chard instead of spinach, or crumbled goat cheese for a sharper filling.
Step-by-Step Preparation Guide
Begin by preparing a soft, elastic dough. Lukewarm water and milk are mixed with salt, and flour is gradually incorporated. Kneading by hand or machine develops the gluten, creating a smooth, pliable dough. It should be soft without sticking to the hands, needing only a brief rest under a damp cloth to relax and become easier to roll.
The spinach filling is quick and fresh, needing no pre-cooking. Finely chopping the spinach and combining it with massaged onions ensures a cohesive mixture. Seasoning with salt, pepper, and flakes builds layers of flavor. If desired, crumbled cheese is folded in, bringing a creamy counterpoint to the greens.
Rolling the dough requires a well-floured surface. Each dough ball is rolled into a thin, almost translucent sheet about 1mm thick, rotating regularly to prevent sticking. Traditional oklava (thin rolling pins) are ideal, but any rolling pin will work.
Filling is placed on one half of the dough, leaving a small margin around the edges. Folding the dough over and sealing the edges carefully prevents leaks during cooking.
Cooking gözleme is an exercise in patience. Preheating a griddle or skillet to medium heat ensures even browning. Gözleme is cooked on one side until it sets and small charred spots appear, then flipped and brushed with butter or oil. This process is repeated until both sides are golden and the dough is crisp yet pliant.
Once cooked, gözleme should be stacked and kept covered to retain moisture and softness until serving.
Recipe Tips
How to achieve a smooth, non-sticky dough:
Gradually add flour while kneading and avoid overworking. The dough should be soft but come cleanly away from the bowl.
Tips for rolling thin dough without tearing:
Rest the dough adequately and dust the work surface lightly but frequently.
Balancing moisture in the filling to prevent soggy flatbreads:
Ensure spinach is well-drained and avoid adding extra water to the filling.
Using the right amount of heat for even cooking and browning:
Maintain medium heat to prevent burning and allow the dough to cook through before developing golden spots.
What to Serve With This Recipe
Gözleme pairs beautifully with simple, fresh sides. A crisp tomato and cucumber salad lightly dressed with olive oil and lemon enhances the flavors and provides a refreshing contrast. A cool, tangy yogurt dip with mint or dill offers a creamy balance.
Serve lemon wedges alongside for those who enjoy a bright splash of acidity. Pickled vegetables, with their sharp and vinegary bite, also work wonderfully to cut through the richness.
For beverages, Ayran—a traditional Turkish yogurt drink—complements gözleme perfectly. Strong, black tea or sparkling water are also excellent choices to complete the meal without overpowering the flavors.
Creative Variations
Gözleme is wonderfully adaptable. Swap spinach for sautéed potatoes and onions for a heartier, earthy filling. Mushrooms, finely chopped and cooked with herbs, offer an umami-rich alternative. For meat lovers, ground lamb seasoned with sumac and cumin brings a deeper, more robust flavor.
Cheese options can vary—mozzarella for stretchiness, halloumi for a salty bite, or creamy goat cheese for a sharper, tangier profile.
Adding fresh herbs like parsley, dill, or mint into the filling introduces aromatic layers, bringing brightness and complexity with every bite.
Frequently Asked Questions
Can the dough be prepared ahead of time?
Yes, the dough can be made a few hours in advance and kept covered at room temperature. For longer storage, refrigerate and allow it to come to room temperature before rolling.
Is it possible to freeze gözleme for later?
Absolutely. Gözleme can be frozen either uncooked or after cooking. For best results, cook straight from frozen over low heat until warmed through and crispy.
How do I prevent the dough from sticking while rolling?
Lightly dust the work surface and rolling pin with flour. Rotate the dough frequently to prevent sticking and ensure even thickness.
Can I cook gözleme on a grill or outdoor griddle?
Yes, a grill or outdoor griddle set to medium heat works wonderfully, adding a hint of smokiness and char to the finished flatbread.
Turkish Gozleme is a versatile, satisfying flatbread that delivers bold, fresh flavors in every bite. Its simple preparation and endless adaptability make it a favorite for home cooks looking to craft something comforting yet exciting. Whether filled with greens, cheese, or savory meats, gözleme brings the rich, vibrant taste of Turkish kitchens straight to the table.
Ingredients
For the dough:
1 cup lukewarm water
3–4 tablespoons milk
1 teaspoon salt
3 cups, or slightly more, all-purpose flour
For the filling:
500 grams fresh spinach, thoroughly washed and well-drained
2 medium onions
1 teaspoon hot red pepper flakes
1 teaspoon black pepper (sweet red pepper flakes optional)
Salt, to taste
200 grams Turkish white cheese, feta, or similar cheese (optional)
For cooking:
3 tablespoons butter and/or vegetable oil (or a combination)
Instructions
Preparing the Dough
In a large mixing bowl, combine the lukewarm water, milk, and salt. Gradually add most of the flour and begin mixing. Knead the dough, incorporating additional flour as needed, until it becomes smooth, pliable, and non-sticky—this should take about 2 to 3 minutes.
Once the dough reaches the desired consistency, divide it into 10 equal portions. Roll each portion into a ball and place them on a lightly floured surface. Cover the dough balls with a clean, damp kitchen towel or plastic wrap topped with a towel to prevent them from drying out. Let them rest while you prepare the filling.
Preparing the Spinach Filling
Finely chop the washed and thoroughly drained spinach. If the spinach retains excess water, gently squeeze it out. Transfer the spinach into a large bowl.
Finely dice the onions and place them in a separate bowl. Add salt and massage the onions by hand until they release their juices. Incorporate the onions into the spinach, followed by the red pepper flakes and black pepper. Mix thoroughly, gently rubbing the spinach with the onion mixture to soften the leaves.
If desired, crumble in the Turkish white cheese or feta, folding it gently into the spinach mixture until well combined.
Shaping and Cooking Gozleme
Lightly flour your work surface and rolling pin. Take one dough ball and roll it out into a thin, even sheet about 1mm thick, rotating the dough frequently to prevent sticking. Traditionally, an “oklava” (thin rolling pin) is used, but a standard rolling pin will work as well.
Place a generous amount of spinach filling over one half of the rolled-out dough. Fold the dough over the filling to form a half-moon shape, pressing the edges firmly to seal.
Preheat a griddle or non-stick skillet over medium heat. Place the filled dough onto the hot surface and cook for about 1 minute, or until the underside sets and small spots of color appear. Flip the gözleme and brush the cooked side lightly with butter or drizzle with oil. After another minute, flip again, brushing the other side. Continue flipping and cooking until both sides have golden brown spots and the dough is cooked through, around 4 to 5 minutes in total.
Repeat with the remaining dough balls and filling. To keep the cooked gözleme soft and moist, stack them in a pan and cover with a lid or a large plate until ready to serve.
Turkish Gozleme Recipe
Ingredients
For the dough:
- 1 cup lukewarm water
- 3 –4 tablespoons milk
- 1 teaspoon salt
- 3 cups or slightly more, all-purpose flour
For the filling:
- 500 grams fresh spinach thoroughly washed and well-drained
- 2 medium onions
- 1 teaspoon hot red pepper flakes
- 1 teaspoon black pepper sweet red pepper flakes optional
- Salt to taste
- 200 grams Turkish white cheese feta, or similar cheese (optional)
For cooking:
- 3 tablespoons butter and/or vegetable oil or a combination
Instructions
Preparing the Dough
- In a large mixing bowl, combine the lukewarm water, milk, and salt. Gradually add most of the flour and begin mixing. Knead the dough, incorporating additional flour as needed, until it becomes smooth, pliable, and non-sticky—this should take about 2 to 3 minutes.
- Once the dough reaches the desired consistency, divide it into 10 equal portions. Roll each portion into a ball and place them on a lightly floured surface. Cover the dough balls with a clean, damp kitchen towel or plastic wrap topped with a towel to prevent them from drying out. Let them rest while you prepare the filling.
Preparing the Spinach Filling
- Finely chop the washed and thoroughly drained spinach. If the spinach retains excess water, gently squeeze it out. Transfer the spinach into a large bowl.
- Finely dice the onions and place them in a separate bowl. Add salt and massage the onions by hand until they release their juices. Incorporate the onions into the spinach, followed by the red pepper flakes and black pepper. Mix thoroughly, gently rubbing the spinach with the onion mixture to soften the leaves.
- If desired, crumble in the Turkish white cheese or feta, folding it gently into the spinach mixture until well combined.
Shaping and Cooking Gozleme
- Lightly flour your work surface and rolling pin. Take one dough ball and roll it out into a thin, even sheet about 1mm thick, rotating the dough frequently to prevent sticking. Traditionally, an “oklava” (thin rolling pin) is used, but a standard rolling pin will work as well.
- Place a generous amount of spinach filling over one half of the rolled-out dough. Fold the dough over the filling to form a half-moon shape, pressing the edges firmly to seal.
- Preheat a griddle or non-stick skillet over medium heat. Place the filled dough onto the hot surface and cook for about 1 minute, or until the underside sets and small spots of color appear. Flip the gözleme and brush the cooked side lightly with butter or drizzle with oil. After another minute, flip again, brushing the other side. Continue flipping and cooking until both sides have golden brown spots and the dough is cooked through, around 4 to 5 minutes in total.
- Repeat with the remaining dough balls and filling. To keep the cooked gözleme soft and moist, stack them in a pan and cover with a lid or a large plate until ready to serve.
