Turkish Stuffed Flatbread with Cheese and Spinach
Gözleme
This traditional Turkish flatbread features a paper-thin dough wrapped around savory fillings like cheese and spinach, then cooked on a griddle until golden and crispy. The contrast between the tender, flaky exterior and the warm, melted filling creates an irresistible combination. It's the perfect comfort food that brings the authentic taste of Turkish village cooking to your kitchen.
Ingredients
Instructions
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Make the dough
Mix flour and salt in a large bowl. Add warm water and 2 tbsp olive oil gradually while mixing. Knead on a floured surface for 8-10 minutes until the dough becomes smooth and elastic, like soft earlobe texture. Do not add too much flour or the dough will become stiff and hard to roll.
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Rest the dough
Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature. The dough should feel relaxed and stretchy when gently pulled. Do not skip this step or the dough will spring back when rolling.
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Prepare spinach filling
Finely chop the onion and sauté in 1 tbsp olive oil over medium heat for 5 minutes until softened. Add chopped spinach and cook for 3-4 minutes until wilted and moisture evaporates. Season with salt and pepper, then let cool completely. Do not leave excess liquid or the dough will become soggy.
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Crumble the cheese
Break the white cheese into small, pea-sized pieces with your fingers. Mix with the cooled spinach mixture gently for 1-2 minutes until evenly distributed. The cheese should remain in distinct pieces for pockets of creamy texture. Do not mash the cheese completely or it will become paste-like.
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Roll the dough
Divide dough into 4 equal portions. Roll each piece on a floured surface for 5-7 minutes until paper-thin and almost transparent, about 30cm diameter. The dough should be thin enough to read through but not tear. Do not use too much flour or the dough won't stick together when folded.
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Fill and fold
Place one quarter of the filling on half of each rolled dough circle, leaving 2cm border. Fold the empty half over the filling and press edges firmly for 30 seconds to seal completely. The edges should be well-sealed with no air pockets. Do not overfill or the filling will leak during cooking.
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Cook the gözleme
Heat a large non-stick pan or griddle over medium heat for 2-3 minutes. Brush with melted butter and cook each gözleme for 3-4 minutes per side until golden brown spots appear and the surface looks crispy. Do not use high heat or the outside will burn before the filling heats through.
Tips
Cooking Tips
Roll the dough as thin as possible without tearing - the thinner the dough, the crispier and more authentic the gözleme will be. If the dough springs back while rolling, let it rest for another 10 minutes.
Alternatives
Replace spinach with grated potatoes, minced lamb, or fresh herbs like dill and parsley. Feta cheese works well instead of white cheese, though it will be saltier and more tangy.
Serving & Storage
Serve immediately while hot and crispy, cut into triangles with fresh tomatoes and cucumber. Store leftovers wrapped in foil in the refrigerator for up to 2 days and reheat in a dry pan to restore crispiness.
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