Name: Turkish Cheese Stuffed Flatbread
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 400 g all-purpose flour; 250 ml warm water; 1 tsp salt; 3 tbsp olive oil; 300 g feta cheese; 200 g cottage cheese; 1 bunch fresh parsley; 1 bunch fresh dill; 1 piece egg; 50 g butter

Gözleme represents one of Turkey's most beloved street foods, traditionally prepared by skilled women who roll paper-thin dough and cook it on a convex griddle called a sac. This rustic dish originated in rural Anatolia where nomadic families would prepare it using whatever cheese and greens were available. The magic of peynirli gözleme lies in its simplicity and satisfying textures. As the flatbread cooks, the dough becomes golden and slightly crispy on the outside while remaining soft and chewy inside. The cheese melts into creamy pockets, releasing an irresistible aroma of herbs and dairy. Each bite offers a delightful contrast between the tender bread and the rich, salty filling. This versatile dish works perfectly as a quick lunch, satisfying dinner, or hearty snack. The cheese filling can be customized with fresh herbs like dill, parsley, or spinach, making it adaptable to your taste preferences. When served hot off the griddle, the flatbread is at its absolute best - the cheese still bubbling and the bread perfectly pliable. Serving gözleme is a communal experience in Turkish culture, often accompanied by fresh tomatoes, cucumbers, and Turkish tea. The flatbread is typically cut into triangles and shared among family and friends, creating moments of connection over this simple yet deeply satisfying meal.

Ingredients

Instructions

Make the dough

Mix flour and salt in a large bowl, creating a well in center. Gradually add warm water and 2 tbsp olive oil, mixing for 8-10 minutes until smooth and elastic. The dough should feel soft and slightly sticky but not wet. Do not add too much flour or the dough will be tough.
Rest the dough

Cover dough with damp cloth and let rest at room temperature for 30-40 minutes until relaxed and easy to roll. The dough should spring back slowly when pressed. Do not skip this resting time or the dough will shrink back when rolling.
Prepare cheese filling

Crumble feta cheese into small pieces and mix with cottage cheese in a bowl. Finely chop parsley and dill, then fold into cheese mixture with beaten egg for 2-3 minutes until well combined. The mixture should hold together but not be too wet. Do not overmix or the herbs will release too much moisture.
Roll out dough

Divide dough into 4 equal portions. Roll each piece on lightly floured surface for 3-4 minutes until paper-thin and translucent. The dough should be thin enough to see your hand through it. Do not tear the dough by rolling too aggressively.
Fill and fold

Spread quarter of cheese mixture over half of each dough circle, leaving 2cm border. Fold dough over filling and press edges firmly to seal for 1-2 minutes. The edges should be completely sealed with no air pockets. Do not overfill or the gözleme will burst during cooking.
Cook the gözleme

Heat remaining olive oil in large skillet over medium heat for 1 minute. Cook each gözleme for 3-4 minutes per side until golden brown and cheese is melted. The surface should be crispy and spotty brown. Do not use high heat or the outside will burn before cheese melts.
Finish and serve

Brush hot gözleme with melted butter and let cool for 2-3 minutes before cutting. Cut into triangles using sharp knife or pizza cutter. The cheese should be bubbly and stretchy when cut. Do not skip the butter brushing as it adds essential flavor and keeps the bread soft.

Tips

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Cooking Tips

Roll the dough as thin as possible without tearing - the thinner the dough, the better the texture contrast between crispy exterior and melted cheese filling.

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Alternatives

Replace feta with ricotta or Turkish beyaz peynir for milder flavor, or add crumbled Turkish tulum cheese for a sharper, more traditional taste.

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Serving & Storage

Serve immediately while hot with sliced tomatoes, cucumbers, and Turkish tea. Store leftovers wrapped in foil and reheat in a dry pan for 2-3 minutes per side.