Turkish Cheese Flatbread - Peynirli Gözleme
Peynirli Gözleme
This traditional Turkish flatbread has a thin, stretchy dough wrapped around creamy white cheese and fresh herbs. The golden, crispy exterior gives way to a warm, melted cheese filling that's both comforting and satisfying. Perfect for breakfast, lunch, or as a quick snack that brings authentic Turkish flavors to your table.
Ingredients
Instructions
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Make the dough
Mix flour and salt in a large bowl, then gradually add warm water and 2 tbsp olive oil. Knead on a floured surface over medium pressure 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.
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Rest the dough
Cover the dough with a damp cloth and let it rest at room temperature for 30-40 minutes. The dough should relax and become easier to roll. Do not skip this step or the dough will spring back when rolling.
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Prepare the filling
Crumble the white cheese into small pieces using your hands. Finely chop the fresh dill and parsley, removing thick stems. Mix cheese and herbs together in a bowl for 2-3 minutes until well combined. Do not add salt as the cheese is already salty.
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Roll the dough
Divide dough into 4 equal pieces and roll each piece on a floured surface over medium pressure for 5-7 minutes until paper-thin and translucent. Each sheet should be about 30cm in diameter. Do not tear the dough - if it resists, let it rest for 5 more minutes.
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Fill and fold
Spread one-quarter of the cheese mixture over half of each dough circle, leaving a 2cm border. Fold the empty half over the filling and press edges firmly to seal for 1-2 minutes. The edges should be completely closed. Do not overfill or the gözleme will burst during cooking.
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Cook the gözleme
Heat a large non-stick pan or griddle over medium heat for 2 minutes. Brush with remaining olive oil and cook each gözleme for 3-4 minutes per side until golden brown and crispy. The surface should have beautiful brown spots. Do not use high heat or the outside will burn before the cheese melts.
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Finish and serve
Brush the hot gözleme with melted butter immediately after cooking and let it rest for 2-3 minutes. Cut into triangles or squares using a sharp knife. The cheese should be fully melted and the dough crispy. Do not let it cool completely or it will lose its crispy texture.
Tips
Cooking Tips
Roll the dough as thin as possible - you should almost be able to see through it. This creates the authentic texture and ensures even cooking throughout.
Alternatives
If white cheese is unavailable, use crumbled feta cheese but rinse it first to remove excess salt, or substitute with ricotta mixed with a pinch of salt.
Serving & Storage
Serve immediately while hot and crispy with fresh tomatoes, cucumbers, and Turkish tea. Leftover gözleme can be reheated in a dry pan for 1-2 minutes per side.
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