2 hr 30 min
2 hr 30 min
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Gözleme is a traditional Turkish flatbread that has been around for centuries. It is a popular street food in Turkey and is typically filled with a variety of savory ingredients such as cheese, spinach, and minced meat. The dough is rolled out thinly and cooked on a griddle or a saj, a traditional Turkish dome-shaped griddle. This savoury flatbread reminds me of many moments from my childhood. My dad used to make it once in awhile when we finished the groceries of the week. It such a simple quick dough, with no yeast!!! This means that your Gözleme can be done in about an hour! That’s nuts! I came up with this recipe filled with traditional pan fried onion, spinach, feta cheese and chilli flakes. You should eat it directly from the pan when it still hot like crazy! But, I ate some old ones and honestly Gözleme is always delicious. Gözleme has its roots in rural Anatolia, where it was a staple food for nomadic shepherds and farmers. The word “gözleme” comes from the Turkish word “gözlemek,” which means “to observe.” It is said that the shepherds would observe the dough cooking on the saj and watch as the filling bubbled and sizzled inside. Today, gözleme can be found all over Turkey and has become a beloved dish both in the country and abroad. It is often enjoyed as a snack or a light meal and can be filled with a variety of ingredients, depending on personal preference.
Chop the onions and fry in a pan until soften, about 2-3 minutes.
Add the spinach, cook for 2 minutes until loses its volume.
Let it cool down, add the feta and the chili flakes. Set aside.
In a bowl add flour, yogurt, olive oil, water and the salt. Mix well until all the ingredients incorporated in the dough.
Keep working the dough on working surface for about 10 minutes until the dough is elastic and smooth.
Round the dough and place to rest, covered with a towel, for about 30-60 min.
Divide the dough as you like the size of your Gözleme. I divided my dough to 8 even pieces.
With a rolling pin or a long stick, open the pieces of dough on a floured surface to a super thin layer.
Add 1-2 tbsp of the filling in the centre of the dough sheet and fold on itself.
Heat a pan with oil. Fry each side of the Gözleme for 2 minutes.
Cut while still hot and serve with a slice of lemon.
YASSS! and Afiyet Olsun (bon appétit in Turkish).
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