Description
Traditional Turkish Gözleme featuring thinly rolled flatbread stuffed with a flavorful mixture of spinach, sautéed onions, and crumbled feta cheese. This savory stuffed flatbread is pan-cooked to golden perfection, offering a delicious and wholesome meal or snack.
Ingredients
Dough
- 3 1/3 cups (473 grams) all-purpose flour
- 1 teaspoon salt
- 1 cup lukewarm water
- 3 tablespoons olive oil (plus more for brushing and coating)
Filling
- 4 packed cups roughly chopped baby spinach leaves
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 teaspoon Aleppo pepper (or pul biber, or more to taste)
- 1 cup drained and crumbled feta cheese
Instructions
- Combine the dough ingredients: Sift the flour into a large mixing bowl and make a well in the center. Add salt, lukewarm water, and 3 tablespoons olive oil into the well. Gradually mix the flour into the liquid with your hands until it forms a rough, shaggy dough.
- Knead the dough: Lightly flour a countertop and turn the dough onto it. Knead by hand for 2 to 3 minutes until it becomes a smooth, semi-firm dough ball. Place the dough in a bowl, coat with olive oil, cover with a damp towel, and let it rest for 20 minutes to relax the gluten.
- Make the filling: In a large mixing bowl, combine chopped spinach and finely chopped onion. Pour in 2 tablespoons olive oil and season with salt, freshly ground black pepper, and Aleppo pepper. Stir well to evenly coat.
- Massage the filling: Using clean hands, massage the seasoning into the spinach and onions to soften them and infuse flavor. Fold in the crumbled feta cheese, mix again, adjust seasoning as needed, then cover and set aside.
- Shape the dough: After resting, place the dough on a floured surface and divide it into 6 equal pieces using a bench scraper or knife. Roll each piece into a ball and place back in the bowl. Cover with a damp towel to keep moist.
- Roll the dough: Work with one dough ball at a time on a lightly floured surface. Roll the dough with a rolling pin into a very thin circle about 10 1/2 inches in diameter, stretching it thin without tearing.
- Fill the gözleme: Spread about 1/2 cup of the spinach and feta filling evenly over one half of the dough circle, leaving approximately 0.8 inches of space around the edges.
- Seal the gözleme: Fold the empty side over the filling to create a half-moon shape. Gently press the top to push out air, then firmly press the edges with your thumbs to seal, using a bit of water on your fingers if needed to help seal.
- Repeat the process: Place each prepared gözleme on a sheet tray without overlapping and cover with a clean towel to prevent drying out. Repeat for all dough balls.
- Cook the gözleme: Heat a large 11-inch non-stick pan over medium-high heat. Place one gözleme in the dry pan and cook for 1 minute. Flip and cook the other side for 1 minute. Flip again and cook for 45 to 50 seconds until light brown circles appear. Flip once more and cook another 45 seconds until golden and cooked through.
- Keep warm: Transfer cooked gözleme to a clean tray, brush both sides with olive oil, and cover with a towel to keep moist. Continue cooking remaining gözleme similarly.
- Serve: Serve the gözleme warm or at room temperature on their own or with a refreshing salad. Enjoy with a traditional Turkish greeting “Afiyet Olsun”, wishing health and happiness with this meal.
Notes
- Ensure the dough is rolled very thin for proper cooking and the characteristic light crispiness of gözleme.
- Adjust Aleppo pepper to your spice preference; it provides a mild heat and smokiness.
- Use fresh spinach and drain any excess moisture to prevent soggy filling.
- Brushing cooked gözleme with olive oil keeps them moist and adds flavor.
- This recipe can be adapted with other fillings such as minced meat, potatoes, or mushrooms.
- Cook gözleme on medium-high heat for proper browning without burning.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Flatbread
- Method: Stovetop
- Cuisine: Turkish
