Gözleme is a traditional Turkish handmade and hand-rolled flatbread, filled with savory ingredients like spinach and feta cheese, then cooked on a griddle until golden and crispy.
Turkish Gözleme: Savory Hand-Rolled Pastry
Gözleme is a traditional Turkish handmade and hand-rolled flatbread, filled with savory ingredients like spinach and feta cheese, then cooked on a griddle until golden and crispy.
Ingredients
- 250 gram all-purpose flour
- 150 milliliter lukewarm water
- 0.5 teaspoon salt
- 1 tablespoon olive oil
- 200 gram fresh spinach chopped
- 100 gram feta cheese crumbled
- 0.5 small onion finely chopped
- 0.25 teaspoon black pepper
- 2 tablespoon olive oil for cooking
- 2 tablespoon melted butter for brushing
Instructions
- In a large bowl, combine flour, salt, and olive oil. Gradually add lukewarm water, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover and let rest for 30 minutes.
- While the dough rests, prepare the filling. In a bowl, combine chopped spinach, crumbled feta cheese, finely chopped onion, and black pepper. Mix well.
- Divide the dough into 4-6 equal pieces. On a lightly floured surface, roll out each piece into a very thin, large circle (about 10-12 inches in diameter).
- Place a portion of the spinach and feta filling on one half of the rolled-out dough, leaving a small border. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges to seal completely.
- Heat a griddle or a large non-stick pan over medium-high heat. Lightly brush the griddle with olive oil. Carefully place a Gözleme onto the hot griddle.
- Cook for 3-5 minutes per side, or until golden brown and slightly crispy, with visible 'eye' spots. Press gently with a spatula to ensure even cooking.
- Once cooked, transfer the Gözleme to a plate. Brush lightly with melted butter. Repeat with the remaining dough and filling. Serve hot.
Notes
For best results, roll the dough as thin as possible without tearing. If you don't have a 'sac' griddle, a large non-stick pan or cast-iron skillet works well. Serve immediately, perhaps with a side of plain yogurt or a squeeze of lemon.
