Ingredients

• 400 g all-purpose flour
• 250 ml warm water
• 1 tsp salt
• 3 tbsp olive oil
• 800 g potatoes
• 1 piece onion
• 1 bunch fresh parsley
• 0.5 bunch fresh dill
• 0.5 tsp black pepper
• 0.5 tsp red pepper flakes
• 4 tbsp butter

Instructions

1. Make the dough

   Mix flour and salt in a large bowl. Gradually add warm water and 2 tbsp olive oil, mixing for 8-10 minutes until smooth and elastic. The dough should be soft and slightly sticky. Cover with a damp cloth and rest for 30 minutes at room temperature. Do not add too much flour or the dough will be tough.

2. Prepare potato filling

   Peel and boil potatoes in salted water over high heat for 15-20 minutes until fork-tender but not mushy. Drain and mash coarsely, leaving some small chunks for texture. Let cool completely before using. Do not over-mash or the filling will become gluey.

3. Cook aromatics

   Finely dice the onion into 3mm pieces. Heat 1 tbsp olive oil in a pan over medium heat for 1 minute. Add onion and cook for 5-7 minutes until soft and translucent. The onion should be golden but not browned. Do not rush this step or the onion will be bitter.

4. Season filling

   Finely chop parsley and dill. Mix cooked onion, herbs, salt, black pepper, and red pepper flakes into the cooled mashed potatoes over low heat for 2-3 minutes until well combined and aromatic. Taste and adjust seasoning as needed. Do not add herbs while mixture is hot or they will wilt.

5. Roll dough

   Divide dough into 4 equal portions. On a floured surface, roll each portion paper-thin into a 30cm circle, turning frequently. The dough should be translucent when held up to light. Work quickly to prevent drying. Do not use too much flour or the gözleme will be dry.

6. Fill and fold

   Spread one-quarter of potato filling on 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 edges if needed. The filling should be evenly distributed. Do not overfill or the gözleme will burst during cooking.

7. Cook gözleme

   Heat a large pan or griddle over medium heat for 2 minutes. Brush with butter and cook each gözleme for 3-4 minutes per side until golden brown with dark spots. The dough should puff slightly and sound hollow when tapped. Do not use high heat or the outside will burn before the inside is heated through.

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