Homemade Gozleme Recipe

I absolutely adore this recipe because it perfectly combines the savory tang of feta with the freshness of spinach, all enveloped in a deliciously crispy, homemade dough. Plus, making gozleme from scratch feels like a rewarding culinary adventure, and the flavors always take me back to cozy brunches with friends.

I adore preparing Gozleme from scratch because it’s so tasty and wholesome. For the filling, instead of just spinach, I use fresh, farm-style, hand-picked, and probably foraged greens; this was what I’d done before even the farm to kitchen CSA movement made it popular.

I also use crumbled feta cheese, which ups the taste and nutrition. The all-purpose flour dough, combined with olive oil, creates a perfectly crispy, mouthwatering snack or meal.

Homemade Gozleme Recipe Ingredients

• All-Purpose Flour: Provides carbohydrates, essential for energy; forms the dough base.
• Olive Oil: Healthy fats; adds richness and helps dough flexibility.
• Spinach: Rich in iron and vitamins; adds a fresh, earthy flavor.
• Feta Cheese: Provides protein and calcium; imparts tangy, creamy taste.
• Onion: Adds natural sweetness and depth; contributes antioxidants and fiber.
• Red Pepper Flakes: Optional; adds a spicy kick, boosting metabolism.

Homemade Gozleme Recipe Ingredient Quantities

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon olive oil
• 3/4 cup warm water
• 1 tablespoon olive oil (for cooking)
• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1/2 cup parsley, chopped
• 1 onion, finely chopped
• 1 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes (optional)

How to Make this Homemade Gozleme Recipe

1. In a big bowl, blend together the flour and salt. Make a well in the middle and add 1 tablespoon of olive oil and warm water in a slow, steady stream. Mix until you have a cohesive, soft dough.

2. Work the dough on a surface that has been lightly dusted with flour. Use your hands to flatten the dough, then fold it over on itself. Give it a quarter turn, flatten it again, and fold it again. Do this kind of work with the dough for about 5 minutes. During this time, it becomes smooth and elastic—an 8 on the gluten scale.

3. As the dough rests, prepare the filling. In a large bowl, combine the following ingredients: chopped spinach, crumbled feta cheese, chopped parsley, minced onion, ground black pepper, and (if using) red pepper flakes.

4. Separate the well-rested dough into four equal parts. Each part is rolled into a thin circle or oval on a floured surface, about 12 inches in diameter, for the four top crusts.

5. Distribute 1/4 of the filling of spinach and feta over half of each rolled circle of dough, leaving a small border around the edge.

6. Fold the other half of the dough over the filling to form a half-moon. Press the edges together to seal.

7. In a large skillet, over medium heat, warm 1 tablespoon of olive oil.

8. Place the gozleme in the skillet and cook it for about 2-3 minutes on each side, or until the outside is golden brown and the inside is piping hot.

9. Continue with the rest of the gozleme, adding more oil to the skillet as necessary.

10. Savor your homemade gozleme straight from the stovetop, cut into slices, and served warm!

Homemade Gozleme Recipe Equipment Needed

1. Mixing bowl
2. Measuring cups and spoons
3. Large kitchen knife
4. Cutting board
5. Rolling pin
6. Skillet
7. Spatula
8. Kitchen towel (or plastic wrap)
9. Spoon or spatula for mixing filling
10. Flour sifter (optional for dusting surface)

FAQ

• What is Gozleme?Gozleme is a traditional Turkish flatbread usually packed with different tasty fillings like spinach, cheese, or meat.
• How thin should the dough be rolled out?Spread the dough as thin as it can go, ideally to 1/8 inch, so that it will be crisp when baked.
• Can I use different fillings?Certainly! The stuffing can be tailored to your tastes; you might opt to use seasoned ground meat, diced mushrooms, or a combination of various cheeses and beaten eggs, for instance.
• Is it necessary to sauté the spinach and onion before filling?Though not strictly necessary, cooking the spinach and onion helps to free their excess moisture and intensify the flavor.
• Can I freeze Gozleme?Gozleme can indeed be frozen post-cooking. They must be allowed to cool completely, then they should be wrapped tightly in either plastic wrap or foil before being placed in the freezer. To reheat, simply place them in a convection oven at 350 degrees for approximately 15-20 minutes.
• What is the best way to cook Gozleme?Prepare Gozleme in a hot skillet or on a griddle, using a small amount of olive oil to grease the surface. Cook the Gozleme until both sides are golden brown and crisp. You may need to adjust the heat if the Gozleme is browning too fast or too slow.

Homemade Gozleme Recipe Substitutions and Variations

Any flour that can be used for all purposes will do here. Whole wheat flour will give a nuttier flavor and a more toothsome texture to the finished product, but it will also make your dough slightly denser. You may also substitute a flour blend that’s suitable for a gluten-free diet.
Feta cheese can be substituted with either ricotta cheese or goat cheese, giving the dish a different flavor profile.
Parsley: For a unique taste, use cilantro or dill.
Onion: For a milder flavor, substitute with shallots. For a fresher taste, substitute with green onions.
Red pepper flakes: Exchange with cayenne pepper for reinforcement of heat or leave out if you prefer milder.

Pro Tips

1. After kneading the dough, let it rest covered with a damp cloth for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out thinly.

2. For additional flavor, try brushing the edges of the dough with a little water before sealing. This helps ensure a tight seal and prevents the filling from spilling out during cooking.

3. To enhance the flavor of the filling, sauté the chopped onion in a bit of olive oil until soft before mixing it with the spinach and feta. This brings out the sweetness of the onion and adds depth to the filling.

4. If you want a crispier texture, consider adding a little bit of olive oil to the dough mixture itself, or lightly brushing the top of the gozleme with olive oil before cooking it.

5. To maintain a consistent cooking temperature and prevent burning, use medium heat and keep a close watch. Adjust the heat as necessary, especially if making multiple batches, so each gozleme turns golden brown evenly.