Gozleme! Crispy, golden Turkish flatbreads stuffed with all sorts of tasty fillings. Choose from Spinach Feta, or spiced Beef or Lamb. I want them all! This is a great easy recipe – no yeast required for the flatbread dough, just 3 ingredients, and very easy to roll out (elastic, doesn’t tear). I hope you become as obsessed as I am!
Gozleme recipe
Weekend markets wouldn’t be the same without Turkish Gozleme stands. Sturdy Turkish Mamas with powerful arms rolling out the dough, and pretty young ladies front of house, smiling charmingly at customers.
Total stereotype there. But it’s a very effective marketing strategy!! 😂
If you’re new to Gozleme, all you need to know is this: they are olive oil flavoured flatbreads stuffed with all sorts of fillings. The most popular ones are Spinach and Feta, spiced ground lamb / beef (mince), and potato (carb on carb 👌🏻).
Pan fried until golden and crispy, then cut into grabbable-size pieces with lemon wedges on the side, there’s a reason why Gozleme stands often have the longest lines at weekend markets – because everybody loves them!!!
The Gozleme dough
Gozleme pastry is possible the easiest flatbread in the world because:
it’s traditionally made without yeast;
only requires 4 ingredients: flour, olive oil, salt and water
“dump and mix” job using a stand mixer or food processor
the dough is very easy to work with – easy to roll out (unlike rock hard fridge-cold Quiche pastry!), to pull and stretch into the shape that you want, and patch up accidental tears. 🙂
“If you’re new to making your own flatbreads, this is a great one to start with! The gozleme dough is very forgiving and easy to handle when rolling out.”
I typically make 4 Gozlemes from each batch of dough, though it can easily stretch to 5.
Gozleme Fillings
I’m sharing two fillings today:
Spinach and Feta, and
Lamb or Beef spiced ground meat filling. Though chicken, pork and turkey could be used too.
Just a note: I stuff my Gozleme way more generously than the Turkish Mamas at the Gozleme stands. I figure if we’re going to the effort of making our own, we shouldn’t skimp on fillings!!
Spinach and Feta Filling for Gozleme
The Spinach and Feta filling has nothing ground breaking in it. Egg for binding, garlic for flavour and pepper. (Ignore the salt in the photo, it’s not required!!)
The one little trick I’ve adopted over the years is to scrunch the spinach to wilt it down slightly. It makes it much easier to stuff the flatbread when the spinach is compacted down. Trying to enclose a huge pile of green fluffage with thin pastry is not fun.
Lamb or Beef Gozleme Filling
I told you I like to be generous with my fillings….. so while the traditional minced meat Gozleme usually has just a very thin scattering of meat with little more than a bit of onion, I like to fill mine out with all sorts of extras.
Increase the volume, more texture, add colour and more flavour!
Wrapping & cooking
Don’t be intimidated by this part! It’s really not difficult – and as I said, we’re working with a friendly dough here. The step photos below are fairly self explanatory, but here are a few tips:
Don’t make them too big – just because the Turkish Mamas at the gozleme stand make theirs the size of extra large pizzas, doesn’t mean you should! Large gozleme = difficult to transfer to skillet and flip. Remember, they’ve been doing it for 40 years….
Press out air pockets = no trapped heat ballooning = flatter = crispier
Transfer to skillet – slide onto a pizza paddle or similar, then slide into the skillet. Once cooked, it’s crisp enough to scoop up with a spatula – you’ll see in the recipe video!
Make sure they fit comfortably in the skillet! I cannot tell you the number of times I’ve had half a gozleme hanging out of the pan…. 😂
Don’t skimp on oil – if you want the crispiest, most golden pastry, now is not the time to be counting calories! (Besides, remember that olive oil is better for you!)
Though traditionally served with lemon wedges, hand on heart, I have never used them. (And I’ve had my fair share of Gozleme in my life time!). They are great as they are, hot off the stove.
In my world, these are a summertime BBQ favourite. Terrific to cook these on the flat side of the BBQ – plus there’s more space than a skillet so you can cook multiple gozlemes at the same time.
And the extra bonus (because we all secretly love this part😈) – everyone is always so impressed. It’s just not something that most people think about making at home.
I’ve used the word “crisp” alot in this post. So I’m going to leave you with this image. Crispy crispy juicy stuffed Lamb Stuffed Gozleme.
Or – wait. Was it beef?? There’s been a lot of gozleme around here in recent weeks. So I’m not sure. But it doesn’t matter. BOTH are equally delicious!!~ Nagi x
Gozleme FAQ
Just substitute gluten-free flour for the regular flour. If your dough is a little drier or sticker than what you see in the video, adjust with a sprinkle of water or flour – different gluten-free flour brands use different blends and absorbency can differ.
I do not recommend assembling then cooking later as the filling will sweat which makes the dough wet, so they won’t crisp up as well.
However, you can make the dough up to 3 days ahead, do the 20 minute rest, then leave it in the fridge until required.
Up to 3 days in the fridge. I like to pan fry to reheat, to make the flatbread crispy again! You could also freeze up to 3 months.
Gozleme recipe
Watch how to make it
Note: I forgot to press record when putting water into the dough, oops! Follow written recipe below.
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Gozleme!!
Ingredients
Gozleme pastry:
- 2 1/2 cups flour , plain/all purpose (GF Note 4)
- 1/3 cup extra virgin olive oil
- 3/4 cup water
- 1/2 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
Choose ONE Filling (Note 1)
Spinach & Feta:
- 250g / 8 oz baby spinach
- 2 garlic cloves , minced
- 2 large eggs (~50g/2oz each, in shell)
- 1/4 tsp black pepper
- 250g / 8 oz Danish feta (the soft feta) or Greek feta (Note 2)
- 2 cups (tightly pakced) shredded mozzarella cheese (Note 3)
Spiced Lamb or Beef:
- 1 tbsp olive oil
- 2 garlic cloves , minced
- 1 onion , finely chopped
- 400g / 14 oz beef or lamb mince (ground meat)
- 1 small red capsicum / bell pepper , diced
- 90g / 3 oz baby spinach
- 1 1/2 tsp cumin powder
- 1 tsp paprika
- 1/4 tsp cayenne (mild spiciness, can leave out)
- 3/4 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
- 1/4 tsp black pepper
- 1 tbsp water
- 120g / 4 oz Danish feta (soft) or Greek feta (Note 2)
Cooking / Serving:
- 1 – 1 1/2 tbsp olive oil , per gozleme
- Lemon wedges (optional)
Instructions
ABBREVIATED RECIPE
- Put all dough ingredients in stand mixer and knead 2 1/2 min on speed 7. Rest 20 min, cut into 4, roll out into 35 x 20cm/14" x 8". Top with fillings, fold to seal, pan fry golden on medium high, 3 min each side.
FULL RECIPE
Pastry:
- Make dough – Fit stand mixer with dough hook. Combine flour, oil, salt and water in the stand mixer bowl. Mix for 2 1/2 minutes on medium high speed 7 until smooth (see video for before & after). (Note 4) Dough should be a pliable, smooth ball, not sticky. (Adjust with sprinkle of water if dry, or flour if sticky).Food processor option – Use the standard metal "S" blade, put everything in then blitz 30 sec until a dough ball forms. Or knead by hand ~ 5min.
- Rest 20 min – Cover the bowl with the dough in it and rest for 20 minutes.
- Roll out – Sprinkle work surface with flour. Cut dough into 4 pieces. Roll each out into 35 x 20cm/14" x 8" rectangles.
Filling:
- Make EITHER the lamb / beef Filling, or Spinach & Feta (or make 1/2 batch of both!).
Lamb or Beef Filling:
- Cook – Heat oil in large skillet over high heat. Cook garlic and onion for 1 minute. Add capsicum, cook for 2 minutes. Add beef and cook until it changes from pink to brown, breaking it up as you go.
- Spices and spinach – Add cumin, paprika, cayenne (if using), salt, pepper and water. Cook for 2 minutes. Add spinach, stir until wilted.
- Cool before using.
Spinach Feta Filling:
- Scrunch – Place spinach, garlic, egg and pepper in a bowl. Scrunch with hands to reduce volume and make spinach "floppy". (Makes it easier to fold and seal).
- Feta last – Crumble fat in and stir through, trying not to turn it into mush. Cheese gets added when assembling.
Making Gozleme:
- Spread Filling on half the pastry, pushing to the edge. Sprinkle Lamb/Beef Filling with crumbled feta. Sprinkle Spinach Feta with mozzarella cheese.
- Seal – Fold other side of pastry over to cover Filling. Press down edges, pressing out excess air pockets trapped inside as you go. Use water if needed to seal well.
- Transfer – Sprinkle flour on a round pizza paddle (or similar). Slide gozleme onto paddle. (This is for ease of transferring into pan).
Cooking:
- Heat 1 1/2 tbsp oil in a large skillet over medium high heat. (I usually get 2 pans going). Don't skimp on oil else your gozleme will just burn instead of going golden and crisp.
- Cook until golden – Slide gozleme into skillet. Cook, lightly pressing down (including edges), until deep golden and crispy – about 3 minutes. Flip and cook, pressing down lightly, until crispy.
- Cut and serve – Transfer to cutting board. Cut into 6 or 8 pieces. Serve immediately with lemon wedges, if desired.
Recipe Notes:
- Cooked gozleme should be eaten asap while hot and crispy!
- Dough can be kept for 3 days in fridge, after doing the 20 minute rest on the counter.
- Do not keep filled uncooked gozleme in fridge – inside sweats and makes underside of dough soggy
- Best way to keep warm while you keep cooking is in 120C/250F oven ON A RACK not on a baking tray (hot gozleme sweats and underside gets soggy)
- Cooked gozleme can be frozen or kept in fridge – cool, wrap, put in container
- Reheat either by pan frying (best way, for crispiness) or on tray in oven at 180C/350F for 7 minutes or so
Nutrition Information:
More tasty things stuffed between crispy bread
Life of Dozer
Dog treat. Everybody say together – “That’s sooooooo Asian!”
Trying to introduce more veg dinners into a meat-loving family. Made the spinach and feta. I don’t have a great relationship with flour and I was surprised how easy it was and my kids loved it. Was a great vegetarian and light option for dinner. thank you!
You’re so welcome Jess, so happy you loved it – N x
Such a delicious recipe with excellent (as always) and easy to follow instructions! This was super delicious and really impressed my family. Thanks Nagi for another wonderful recipe 🙂 x
You’re so welcome Elizabeth, I’m so glad you loved it!
Delishhhhhh! I have made this multiple times now. The lamb version has become a family favourite. Co- workers have also asked for the recipe which I have more than happily shared. The only additions I make are pine nuts, mozzarella and tasty cheese (No such thing as too much cheese, right? 😜). Also great that the dough keeps in the fridge; I can quickly whip up a batch for dinner. Although it also reheats fantastically in a sandwich press, so is perfect to take to work. I’m all about quick and easy, but most importantly, tasty, and this recipe ticks all the boxes. Thanks, Nagi!
Sounds perfect TJ, I’ll have to try it!!
Made the spinach and feta one. Added caramelised onion/leek/tomato, and a great pile of sautéed sliced mushrooms. Oh my word, absolutely delicious. Couldn’t stop eating them.
YUUUM!!!
Can these be frozen after assembly and de-frosted before frying?
I honestly haven’t tried Peter but would love to know if it works!
Hi Nagi,
You have mentioned water in the dough recipe, but in the video you haven’t added any water.
Do you need to add the water or leave it out?
Hi Mayanka, thanks so much for picking this up – it should be added after the oil into the dough mix – N x
Easy and delicious
Thanks so much!
I made this using 375 grams of flour and the dough was dry and impossible to roll thin. Standard weight of AP flour is about 128 grams per cup so the 375 grams is wrong, and too much. 2 1/2 cups at 128 grams per cup would be 320 grams.
Hi Christine, sorry you had issues here! My cup size is larger and flour weights 150g per cup – so the recipe is correct. Can I ask what type of flour you are using? – N x
I used All Purpose flour, and I follow the weights as given on this website as a rule: https://www.kingarthurflour.com/learn/ingredient-weight-chart.html
I knew when I mixed it that it was too dry because it did not look like the supple dough in your video. But, with all recipes I try for the first time, I follow the recipe to the letter so I have a benchmark.
Absolutely loved these! Really easy to make and I had so many comments about how nice they were.
I love the recipes plz send me more
You can find all the recipes on my website 🙂
Amazing! Easy to make and very, very tasty! A winner! Thank you, Nagi. You’re the best <3
(By the way, To improve my skills with chopsticks, I have been using them to eat almost everything lately. If I had a dog, I would certainly do this, and I'm not even Asian LOL! I adore Dozer!)
I’m so glad you loved them Nadja, and im totally impressed with your chopstick enthusiasm!!!
Definitely going to try these Nagi but as it seems pie makers are all the go now, when I get my piemaker I’m going to try doing the gozleme in it.
Love you site & your Mum’s and have made many of the recipes. Many thanks for your great site.
Sandi
I’d love to know if it works Sandi!
I have just finished making these. Oh my gosh, they’re delicious and so easy!!! Thank you Nagi for such a simplistic dish that packs a punch.
Woot! I’m so glad you loved them Chantal!
I’m very keen to make these but my daughter and myself can’t have gluten. Will these work just as well with gluten free flour?
Hi Bec, I have tried with gluten free flour, they came out very crispy and just as delicious – I hope you enjoy them!
I would like to take this for my bookclub. should I wait until I get there to cook it, or will it travel well?
I prefer it cooked fresh so it’s nice and crisp. But it’s also great cooked I advanced and heated up in the oven!
Fantastic Nagi. I just finished making and eating the Feta and spinach version. Easy and so tasty. I love the pastry recipe and I’m thinking I could use the same dough to try to make a calzone pizza. I’ve never had one before but really fancy it. What do ya recon??
Hi Michele, I’m so glad you loved it! Calzone dough is slightly different to this one – something to add to my recipe to do list!
Hi Nagi,
I stumbled across your page a few weeks ago and I’m obsessed! I’ve made about 6 of your recipes so far, and each one has been incredible!!
I’m planning on making these Gozleme tomorrow, however I don’t have a mixer, would it be ok to make the dough in a food processor?
Thanks again
Bec 🙂
Hi Bec, either food processor or by hand will be fine! Love to know how you go!
They were amazing! I ended up hand kneading the dough. So delish, was a hit with the kids. Thank you 🙂
Perfect Bec, that’s awesome to hear!
Wow! Such a great recipe Nagi and easy to follow!! I can’t wait to make it for my family in few days!! Thanks for sharing!
I hope you love it Ester!
how many people does it serve?
What is feta
Hi Inelda, feta is a brined salty cheese – N x
Could I use frozen spinach if I really squeeze all the liquid out & then dry on paper towels
Hi Linda, I find frozen spinach too watery unfortunately!