Turkish Mushroom Gözleme - Crispy Pan-Fried Flatbread

Ingredients

• 300 g all-purpose flour
• 180 ml warm water
• 3 tbsp olive oil
• 1 tsp salt
• 400 g white mushrooms
• 1 piece yellow onion
• 1 bunch fresh parsley
• 2 tbsp fresh dill
• 1 tsp black pepper
• 2 tbsp butter

Instructions

1. Make the dough

   Mix flour and salt in a large bowl. Add warm water and 1 tbsp olive oil, stirring with a wooden spoon. Knead on a floured surface for 8-10 minutes until the dough becomes smooth and elastic. The dough should feel soft but not sticky. Cover with a damp cloth and rest for 30 minutes. Do not skip the resting time as it makes rolling easier.

2. Prepare mushroom filling

   Clean and slice mushrooms into thin 3mm pieces. Finely dice the onion into small pieces. Heat remaining olive oil in a large pan over medium-high heat for 1 minute. Add onion and cook for 4-5 minutes until softened and translucent. Add mushrooms and cook for 8-10 minutes until they release their moisture and become golden brown. Do not overcrowd the pan or mushrooms will steam instead of browning.

3. Season the filling

   Add chopped parsley, dill, salt, and black pepper to the cooked mushrooms. Mix well and cook over low heat for 2-3 minutes until herbs are wilted and fragrant. Remove from heat and let cool completely for 15-20 minutes. The mixture should be dry with no excess liquid. Do not use hot filling as it will make the dough soggy.

4. Roll out dough

   Divide rested dough into 4 equal portions. Roll each portion on a floured surface into very thin circles, about 2mm thick and 25cm in diameter. The dough should be almost transparent when held up to light. Use plenty of flour to prevent sticking. Do not make the dough too thick or the gözleme will be doughy instead of crispy.

5. Fill and fold

   Spread one-quarter of the cooled mushroom filling on half of each dough circle, leaving a 2cm border. Fold the empty half over the filling and press edges firmly with your fingers to seal completely. Press out any air bubbles gently from the center toward the edges. Do not overfill or the filling will leak out during cooking.

6. Cook the gözleme

   Heat a large non-stick pan or griddle over medium heat. Brush with melted butter and place one gözleme in the pan. Cook for 3-4 minutes until golden brown spots appear on the bottom. Flip carefully and cook for another 3-4 minutes until both sides are crispy and golden. The surface should sound hollow when tapped. Do not use high heat or the outside will burn before the inside heats through.

7. Serve immediately

   Transfer cooked gözleme to a cutting board and let rest for 1-2 minutes. Cut into triangular wedges using a sharp knife or pizza cutter. Serve immediately while still hot and crispy. The filling should be steaming and the edges golden brown. Do not let them sit too long or they will lose their crispiness.

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