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.
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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!”
Yum! Our first stop at the markets is the Turkish ladies gozleme tent. Always the Med with a nice splodge of sweet chilli sauce (and lemon wedge) on the side. Thanks Nagi from the other side of Oz.
Glad to hear from a fellow Gozleme lover!! 😂
Confound your friends by saying “Gozleme lover” three times, really fast! Ha ha.
Hi Nagi! The spinach and Feta gozleme caught my attention! YUM! Not that I would turn down the others, oh no. This dough seems to be no fail, just what I like! I’d just have a hard time sharing 🙂
Aww shucks – not even G?? 😂
I live in Turkey and gozleme is typical market food here too! Cheap and delicious although I’ve never seen it served with lemon. Yours are much more generously filled and look wonderful!
Beauty of homemade – I always wish the ones I buy had MORE filling!!
How does this pastry differ from your easy flatbread recipe? Is the texture stiffer?
Yes! That’s exactly right 🙂 The no yeast flatbread recipe is intended to be soft to use to wrap around things. Whereas this one is intended to be crisp so you can pick up pieces with your hands! N x
What were you trying to tempt your little love with there? Compacted seaweed…jerky? Anyway…Gozleme! A revelation! But it seems every culture has a version of stuff inside a coat of dough deliciousness…Earl of Sandwich? Quesadilla? Calzone, perogy, gyoza, even pie and strudel? Don’t matter, I devour them all! Thanks for this NEW way of combining old favorites!
Kangaroo jerky!!
Using chopsticks for dog treats is brilliant. My somewhat shortened fingers, after years of offering dog treats, say thank you.
It’s the SLOBBER I can’t deal with!!
First, you are immensely talented! Thank you for sharing your recipes!
Can the Gozleme be made with whole wheat flour (instead of all-purpose)?
Thank you.
Absolutely! Might need 1 tbsp more water 🙂 N x
Do you think it would be possible to make a gluten free version.is it the filling or the pastry that is key to overall taste experience?
Tried it, updating recipe notes now, it is 100%! Doesn’t brown as well but flavour is exactly the same 🙂 N x
Hi NAGI, these look soooo good. I too am interested in knowing if I could make these gluten-free by using Cup4Cup gf flour?
Thanks!!!
Tried it, updating recipe notes now, it is 100%! Doesn’t brown as well but flavour is exactly the same 🙂 N x
This looks amazing! I can’t wait to make some soon.
You must! 🙂
The dough can be made in a food processor, eh? (Don’t have a stand mixer. GASP! Small aparment.) I will give it a shot! If anyone else tries it in the processor before I get to it, let me know how it turns out! I want to make these for breakfast this weekend stuffed with eggs, bacon…breakfast-y stuff, etc. 🙂
Erica:
Are you Canadian?
If so, where from?
Yes! Dough blade best but even normal blade works! N x
Would this make a good thin crust pizza dough?
I haven’t tried I’m sorry but I’ll share one soon! N x
Nagi:
These look so, so good!
After I fill them would I be able to freeze them? Would this make the soggy once they were thawed and fried?
Yes! See recipe notes! N x
Thanks Nagi!
I make home fries and add Turkish red pepper flakes to it. Then I use this as filling for my ğöleme. This is actually a popular breakfast dish here in Turkey.
OMG YES!!!
Kinda like an exotic Chip Butty from Ol’ Blighty?!
I am one person and want to make these as they look amazing! Question: is the dough freezable? I am thinking of making 1 at a time.
I haven’t tried this exact dough but have frozen dough many times and they were fine – even yeast ones! N x
This one I’ve GOT to make! You know how I love bread! It is the staff of life – I could love on it! Dozer doesn’t look too sure of the chopsticks. Sending hugs!
Hope you get a chance!! N x
I LOVE your recipes, I have saved a few hundred and made a high percentage of them. They are GREAT! and everyone loves whatever I make and ask for the recipe. I will be making this one in a couple of days and know it will be a hit! Thank you for all you do, it is loved, Tom
Thanks for the great message Tom! I’m so pleased to hear you’re enjoying my recipes 🙂 N x
Hi! This recipe looks so delish and easy. Can I use gluten free our to make the dough?
Thanks!
Tried it, updating recipe notes now, it is 100%! Doesn’t brown as well but flavour is exactly the same 🙂 N x
Hi Nagi- This looks delish. Do you think it would work with a gluten free flour blend such as Bob’s Red Mill or Cup-for-Cup?
Thanks
Tried it, updating recipe notes now, it is 100%! Doesn’t brown as well but flavour is exactly the same 🙂 N x
Hi Nagi..thanks for the Gozleme recipe..looks good enough to eat from the pictures you uploaded..I am off from work this weekend will try to make some, I have feta and spinach in the fridge..
DOZER..what’s your MAMMA tempting. you with between those chopsticks?🐕💕
BEST WISHES THIS FRIDAY MARCH 8..IT’S INTERNATIONAL WOMENS DAY👍
ROO JERKY!!!