Gozleme (Turkish flatbread)
9 servings
30 minutes
Gözleme is a traditional Turkish flatbread that captivates with its simple yet exquisite taste. Its roots run deep in the culinary traditions of Anatolia, where flatbreads with various fillings served as a staple food. The thin elastic dough is rolled out to transparency and then filled with a fragrant mixture of cheese and greens, creating a perfect blend of softness and crispy crust. The variety of fillings allows gözleme to be adapted to different taste preferences—from delicate cheese with greens to juicy minced meat. Frying on a hot cast-iron skillet gives the bread an appetizing golden crust. It can be served as a standalone dish or as an accompaniment to light snacks and sauces, creating a harmonious and rich flavor of Eastern cuisine.
1
Knead the dough: mix flour with salt, then mix well with water. It should become soft, elastic dough. Pour a little oil on the table and knead the dough, dividing it into 6-8 parts. Take 1 part of the dough and roll it out on the table (pour a little oil) very, very thin, 1-2 ml, so that it is translucent.
- Wheat flour: 600 g
- Salt: 0.5 teaspoon
- Water: 300 ml
- Vegetable oil: 2 tablespoons
2
Prepare the filling: grate the cheese, finely chop the greens, and mix. You can also use different filling options: cottage cheese+greens, minced meat, egg+greens.
- Cheese: 300 g
- Fresh herbs: 100 g
3
Spread the filling on half of the dough, flatten it, cover with the second half, and slightly press the edges. In the shape of a dumpling, but sized to fit in the pan.
4
Heat the pan (preferably cast iron) well, then reduce the heat to medium. Place the prepared gözleme in the pan. Fry for one to two minutes, flip, fry for one minute, flip... and so on. In other words, the gözleme needs to be flipped several times until done. Fry until golden-brown crust forms.
5
Remove from the pan to a board, drizzle with oil, fold in half, let soak for half a minute, and place back. Flip and do the same on the other side. Cut into small squares.
- Vegetable oil: 2 tablespoons
