Gozleme (Turkish Flatbread Recipe)

I’m sharing a vegetarian Gozleme Recipe that tucks spinach and feta into thin hand-rolled dough, a clever twist on a beloved Turkish flatbread.

I can’t resist telling you about this Gozleme Recipe I’ve been messing with lately. It’s a street food that somehow feels simple but sneaky, like a crunchy secret hiding in plain sight.

I love how the dough made from all purpose flour stretches paper thin, then folds around rich crumbled feta cheese for that salty pop. Every bite makes me want to hide the pan so nobody else can have more than one piece, not that I’d actually do that.

If you like hands-on food that rewards a little patience, this one’s going to make you curious, maybe even a little greedy.

Ingredients

• Flour gives structure and carbs, not much fiber, fuels the dough.
• Spinach adds vitamin A iron and fiber, keeps filling fresh and light.
• Feta brings tangy salty flavor and protein, calcium rich but fairly fatty.
• Olive oil adds healthy fats and moistness, subtle fruity flavor when cooked.
• Egg binds filling, adds richness and protein, you can skip it.
• Onion gives sweetness and depth when sautéed, little carbs and lots of flavor.
• Yeast helps dough rise, tiny protein and B vitamins, adds bread like aroma.
• Parsley brightens flavor, little calories, adds freshness and herb aroma.
• Butter adds golden crispness and rich taste, higher in saturated fat.

Ingredient Quantities

• 3 cups (360 g) all purpose flour
• 1 tsp fine salt
• 1 tsp sugar optional
• 1 tsp instant dry yeast (or 1/2 tsp active yeast)
• 1 cup (240 ml) warm water
• 2 tbsp olive oil
• 10 oz (280 g) fresh spinach
• 1 small onion
• 200 g (7 oz) feta cheese, crumbled or beyaz peynir if you can get it
• 1 egg optional
• 2 tbsp chopped fresh parsley
• 1 tsp salt for filling
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes optional
• 2 tbsp melted butter or extra olive oil for cooking
• Semolina or extra flour, small amount

How to Make this

1. Make the dough: if using instant yeast, whisk 3 cups (360 g) flour with 1 tsp fine salt, 1 tsp sugar (optional) and 1 tsp instant yeast in a bowl; if using active yeast dissolve 1/2 tsp active yeast and the sugar in 1 cup (240 ml) warm water and wait 5-10 min until foamy, then add to the flour. Add 2 tbsp olive oil and warm water (or the yeast mixture) and mix to a shaggy dough, then knead 8-10 minutes until smooth and elastic. If it’s too sticky add a little flour, too dry add a splash of water.

2. First rise: shape into a ball, oil lightly, cover with a damp cloth or plastic wrap and let rise in a warm place until doubled, about 45-60 minutes (shorter in a very warm kitchen). You can do a quick 30 minute rest if you are impatient, but longer gives better texture.

3. Make the filling: wash 10 oz (280 g) fresh spinach, chop roughly. Thinly slice 1 small onion. Heat a tablespoon of olive oil in a skillet, sauté the onion until soft, add the spinach and cook just until wilted and most of the moisture is gone. Cool slightly then squeeze out excess water with your hands or in a clean towel so the filling isnt soggy.

4. Combine filling ingredients: in a bowl crumble 200 g (7 oz) feta or beyaz peynir, add the squeezed spinach and onion, 2 tbsp chopped fresh parsley, 1 tsp salt for filling, 1/2 tsp black pepper, and 1/2 tsp red pepper flakes if you like heat. If you want a richer, more cohesive filling beat in 1 egg (optional). Taste and adjust salt, remembering feta is salty so go easy.

5. Divide and rest: punch down the risen dough and divide into 6 to 8 equal balls (6 for bigger gozleme, 8 for smaller). Cover and let them rest 10-15 minutes so the gluten relaxes and they roll out easier.

6. Roll out: dust a work surface with semolina or a little extra flour. Roll each ball as thin as you can into a large circle or oval about 25-30 cm wide. Semolina gives a nice texture and prevents sticking, so use it generously.

7. Fill and fold: place a few spoonfuls of filling on one half of the rolled dough leaving a 1 cm edge, fold the other half over to make a semicircle and press the edges to seal, or fold into a rectangle if you prefer. Dont overfill or it will burst while cooking. You can also place two thin sheets together with filling in between if you like the layered style.

8. Cook: heat a heavy skillet or cast iron pan over medium-high. Brush the pan with a bit of melted butter or olive oil, cook each gozleme 2-3 minutes per side until golden brown and blistered, pressing gently with a spatula or wooden spoon so it cooks evenly. Brush the cooked side with more butter or oil right after flipping for flavor.

9. Serve and store: cut into wedges and serve hot, brushed with extra melted butter or olive oil. Leftovers keep in the fridge for 2-3 days and reheat best in a hot skillet for a few minutes to bring back the crispness. If freezing, freeze uncooked or fully cooked pieces separated by parchment.

Equipment Needed

1. Large mixing bowl, for whisking flour and proofing the dough; pick one big enough so dough can double without spilling.
2. Kitchen scale (best) or measuring cups and spoons, so your flour and feta amounts are accurate.
3. Whisk and wooden spoon, for mixing the dry ingredients and bringing the shaggy dough together.
4. Bench scraper or sharp knife, to divide the dough into 6–8 pieces cleanly and lift rolled circles.
5. Rolling pin and lightly floured board or clean counter, dust with semolina to stop sticking.
6. Cast iron or heavy skillet, for cooking the gozleme until golden and blistered.
7. Spatula or flat turner plus tongs, to press and flip while cooking without tearing.
8. Clean kitchen towel or plastic wrap and a clean dish towel for squeezing spinach dry, plus a colander or salad spinner to wash and drain the greens.

FAQ

Gozleme (Turkish Flatbread Recipe) Substitutions and Variations

• All purpose flour: swap for bread flour for a chewier crust, use same amount; or use whole wheat pastry flour 1:1 but expect a denser dough, you might need 1-2 tbsp more water if it feels dry.
• Fresh spinach (10 oz): frozen spinach works great, thaw and squeeze out as much liquid as you can or the gozleme gets soggy; or use Swiss chard or kale, remove tough stems and sauté a bit longer before mixing.
• Feta (200 g): ricotta plus a pinch of salt makes a creamier filling, use equal weight; goat cheese or beyaz peynir are also fine, just taste and cut back on the 1 tsp filling salt if the cheese is salty.
• Egg (optional): replace with 2 tbsp Greek yogurt to bind the filling, or 1 tbsp olive oil for richness; you can also omit it entirely and add a splash of milk or a little extra cheese if you need moisture.

Pro Tips

1) Dry the spinach like your life depends on it. After cooking, squeeze it tightly in a clean towel or use a salad spinner, then press again with your hands, you want almost no extra water or the gozleme will turn soggy and burst. If it still feels wet, spread it on a tray to air dry for 10 minutes, or pat with paper towels, and remember feta is salty so taste the mix before adding more salt.

2) Let the dough chill out. After you divide the dough, give each ball at least 10 to 15 minutes to rest so the gluten relaxes, otherwise it will snap back when you roll it and you will fight the dough the whole time. If you have time, a longer, cooler second rest in the fridge for an hour or overnight makes the crust chewier and tastier.

3) Use semolina and light hands for rolling. Dust the surface with semolina not flour, it stops sticking and gives a nice crunch, and roll as thin as you can without tearing. Don’t overfill, put less filling than you think you need, and press the seams well with a little water to seal so you dont get leaks while cooking.

4) Hot pan, quick cooking and finishing butter. Preheat a heavy pan until it’s properly hot but not smoking, cook fast 2 to 3 minutes per side until blistered, press gently with a spatula for even contact. Brush with melted butter or olive oil right after flipping and reheat leftovers in a skillet, not a microwave, to bring back the crispness.