Turkish Leek Gozleme - Crispy Flatbread with Savory Filling

Name: Turkish Leek Gozleme - Crispy Flatbread with Savory Filling
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 2 cup all-purpose flour; 150 ml warm water; 1 tsp salt; 3 tbsp olive oil; 3 piece large leeks; 200 g feta cheese; 1 bunch fresh dill; 1 tsp black pepper; 3 tbsp butter

Pırasalı Gözleme

This savory Turkish flatbread features tender leeks and tangy cheese wrapped in paper-thin dough, then cooked until golden and crispy. The filling becomes wonderfully aromatic with hints of dill and black pepper, while the exterior develops beautiful crispy edges. Perfect for a satisfying lunch or light dinner that brings authentic Turkish flavors to your table.

Recipe Details

Prep 45 min

Cook 30 min

Servings 4

Difficulty Medium

Nutrition per Serving

485 Calories

15g Protein

26g Fat

52g Carbs

4g Fiber

Gözleme is a beloved Turkish flatbread that originated in rural Anatolia, where village women would roll out thin dough and fill it with seasonal vegetables. This leek version represents the perfect marriage of tender, sweet leeks with creamy cheese, all encased in a crispy, golden exterior. When you bite into fresh gözleme, you'll experience the satisfying contrast between the crispy, slightly charred outside and the warm, melting filling within. The leeks become incredibly tender and sweet during cooking, while the cheese adds richness and the dill provides a fresh, herbal note that brightens the entire dish. The aroma that fills your kitchen while making gözleme is absolutely divine - the smell of dough hitting the hot pan, combined with the gentle sautéing leeks and melting cheese. This is comfort food at its finest, traditionally served hot from the pan with a dollop of cooling yogurt on the side. Gözleme makes an excellent lunch, light dinner, or even a hearty breakfast. It's particularly wonderful on cooler days when you crave something warm and satisfying, yet not too heavy.

Ingredients

2 cup all-purpose flour
150 ml warm water
1 tsp salt
3 tbsp olive oil
3 piece large leeks
200 g feta cheese
1 bunch fresh dill
1 tsp black pepper
3 tbsp butter

Instructions

Make the dough

Combine flour and salt in a large bowl. Gradually add warm water and 1 tbsp olive oil, mixing with your hands. Knead on a floured surface for 8-10 minutes until the dough becomes smooth and elastic. The dough should feel soft but not sticky. Do not add too much flour or the dough will become tough.
Rest the dough

Wrap the dough in a damp cloth and let it rest at room temperature for 30 minutes. This allows the gluten to relax, making it easier to roll out thin. The dough should feel more pliable after resting. Do not skip this step or the dough will spring back when rolling.
Prepare leek filling

Clean leeks thoroughly and slice into thin rounds, using white and light green parts only. Heat 2 tbsp olive oil in a large pan over medium heat for 1 minute. Add leeks and cook for 12-15 minutes, stirring occasionally, until very soft and lightly golden. The leeks should be completely tender with no raw crunch. Do not cook on high heat or they will burn.
Season the filling

Remove leeks from heat and let cool for 5 minutes. Crumble in the feta cheese, add chopped dill and black pepper. Mix gently to combine without breaking up the cheese too much. The mixture should hold together when pressed. Do not add salt as feta is already salty.
Roll out dough

Divide dough into 4 equal pieces. On a floured surface, roll each piece into a very thin circle, about 25cm diameter. The dough should be nearly transparent when properly rolled. Work with one piece at a time, keeping others covered. Do not make the dough too thick or it will be chewy.
Fill and fold

Spread one-quarter of the leek mixture over half of each dough circle, leaving a 2cm border. Fold the empty half over the filling and press edges firmly to seal. Use a fork to crimp the edges if needed. The filling should be evenly distributed but not overstuffed. Do not leave air pockets or the gözleme will puff unevenly.
Cook the gözleme

Heat a large non-stick pan or cast iron skillet over medium heat for 2 minutes. Brush with melted butter and cook each gözleme for 3-4 minutes per side until golden brown with crispy spots. The surface should have beautiful golden patches and feel crispy to touch. Do not cook on high heat or the outside will burn before the inside heats through.

Tips

🔪

Cooking Tips

Roll the dough as thin as possible - you should almost be able to see through it. This creates the characteristic crispy texture that makes gözleme special.

🔄

Alternatives

Replace feta with cottage cheese or ricotta for a milder flavor, though the texture will be slightly different and less tangy than traditional versions.

🍽

Serving & Storage

Serve immediately while hot and crispy, accompanied by plain yogurt and fresh herbs. Leftover gözleme can be reheated in a dry pan for 1-2 minutes per side to restore crispiness.