Cheese Gözleme - Turkish Flatbread with Cheese Filling

Name: Cheese Gözleme - Turkish Flatbread with Cheese Filling
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 400 g all-purpose flour; 250 ml warm water; 2 tbsp olive oil; 1 tsp salt; 300 g feta cheese; 1 bunch fresh parsley; 4 tbsp vegetable oil

Peynirli Gözleme

Crispy golden flatbread filled with creamy cheese that melts beautifully when cooked on a griddle. The thin, stretchy dough creates delicate layers with a satisfying contrast between the crunchy exterior and soft, savory interior. This beloved Turkish comfort food makes an ideal breakfast, lunch, or quick snack any time of day.

Recipe Details

Prep 25 min

Cook 45 min

Servings 4

Difficulty Medium

Nutrition per Serving

485 Calories

18g Protein

26g Fat

45g Carbs

2g Fiber

Gözleme is one of Turkey's most cherished traditional flatbreads, especially popular in rural villages where it's still cooked on large round griddles called 'sac'. The name comes from the Turkish word 'göz' meaning eye, referring to the golden spots that appear as it cooks. The magic of cheese gözleme lies in its perfect balance of textures - paper-thin dough rolled expertly around creamy cheese filling, then cooked until golden and crispy. As it hits the hot griddle, you'll hear gentle sizzling while the aroma of toasted dough and melting cheese fills the air. The cheese becomes wonderfully gooey inside while the exterior develops beautiful golden patches. Each bite delivers a satisfying contrast between the crispy, flaky exterior and the warm, creamy cheese center. The dough has a subtle wheaty flavor that complements rather than competes with the rich cheese filling. Turkish white cheese provides the authentic tangy flavor, but feta works wonderfully as well. This versatile dish works perfectly for breakfast with Turkish tea, as a light lunch with fresh vegetables, or as comfort food any time you crave something warm and satisfying. The portable nature makes it ideal for picnics or packed meals.

Ingredients

400 g all-purpose flour
250 ml warm water
2 tbsp olive oil
1 tsp salt
300 g feta cheese
1 bunch fresh parsley
4 tbsp vegetable oil

Instructions

Make the dough

Combine flour and salt in a large bowl. Mix warm water with olive oil, then gradually add to flour while stirring. Knead on a floured surface for 8-10 minutes until smooth and elastic. The dough should feel soft and slightly tacky but not sticky. Do not add too much flour as this will make the gözleme tough.
Rest the dough

Place dough in an oiled bowl and cover with damp cloth. Let rest at room temperature for 30-40 minutes until relaxed and easier to roll. The dough should spring back slowly when gently pressed. Do not skip this resting time as it's essential for easy rolling.
Prepare cheese filling

Crumble feta cheese into small pieces and finely chop parsley leaves. Mix together in a bowl until evenly combined. The cheese should be in small enough pieces to spread easily but not completely mashed. Do not add salt as feta is already salty enough.
Divide and roll

Divide dough into 4 equal portions. On a floured surface, roll each piece into a very thin circle about 30cm diameter using gentle, even pressure. The dough should be almost translucent but not torn. Do not roll too thick as this will create a doughy texture.
Fill the gözleme

Spread one quarter of cheese mixture over half of each circle, leaving 2cm border. Fold the other half over to create a half-moon shape and press edges firmly to seal. Make sure no filling escapes or it will burn during cooking. Do not overfill as this will make sealing difficult.
Cook on griddle

Heat 1 tbsp oil in a large non-stick pan or griddle over medium heat for 2 minutes. Place gözleme in pan and cook for 3-4 minutes until golden brown spots appear underneath. The surface should start to look slightly dry. Do not use high heat as this will burn the outside before the inside heats through.
Flip and finish

Brush top lightly with oil, then carefully flip and cook another 3-4 minutes until both sides are golden with darker spots. The gözleme should sound hollow when tapped and cheese should be fully melted inside. Do not press down with spatula as this will squeeze out the cheese.

Tips

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Cooking Tips

Roll the dough as thin as possible without tearing - this creates the authentic crispy texture. If dough springs back while rolling, let it rest another 10 minutes before continuing.

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Alternatives

Replace feta with Turkish white cheese for more authentic flavor, or use ricotta mixed with a pinch of salt for a milder taste. Fresh dill can substitute for parsley.

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Serving & Storage

Serve immediately while hot and crispy with Turkish tea or ayran. Cut into wedges for easier eating. Store leftovers covered in refrigerator for 2 days and reheat in a dry pan to restore crispiness.