📝 About This Recipe
Transport your breakfast table to the bustling markets of Anatolia with this authentic Turkish flatbread. This hand-rolled delicacy features a thin, unleavened dough folded over a savory medley of wilted spinach, briny feta cheese, and aromatic herbs. Seared on a hot griddle until golden and blistered, it offers a perfect balance of crispy exterior and melt-in-your-mouth filling that defines the ultimate global brunch experience.
🥗 Ingredients
The Dough
- 3 cups All-purpose flour (plus extra for dusting)
- 1/2 cup Greek yogurt (plain, full-fat)
- 3/4 cup Warm water (approximately 110°F)
- 2 tablespoons Olive oil (extra virgin)
- 1 teaspoon Sea salt (fine grain)
The Filling
- 10 ounces Baby spinach (washed and thoroughly dried)
- 1.5 cups Feta cheese (crumbled, preferably sheep's milk)
- 3 pieces Green onions (finely sliced)
- 1/4 cup Fresh parsley (finely chopped)
- 1/2 teaspoon Red pepper flakes (Aleppo pepper is preferred for authenticity)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 teaspoon Lemon zest (from one organic lemon)
For Cooking and Finishing
- 3 tablespoons Unsalted butter (melted, for brushing)
- 4 pieces Lemon wedges (for serving)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour and sea salt. Create a well in the center.
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2
Pour the warm water, Greek yogurt, and olive oil into the well. Using a wooden spoon or your hands, gradually incorporate the flour into the liquid until a shaggy dough forms.
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3
Turn the dough onto a lightly floured surface. Knead for 5-7 minutes until the dough is smooth, elastic, and no longer sticky. If it's too wet, add flour one tablespoon at a time.
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4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rest at room temperature for 30 minutes. This relaxes the gluten, making it easier to roll thin.
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5
While the dough rests, prepare the filling. Finely chop the fresh spinach and place it in a bowl. Sprinkle with a pinch of salt and massage it briefly to reduce volume, then squeeze out any excess moisture.
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6
Mix the squeezed spinach with crumbled feta, green onions, parsley, red pepper flakes, black pepper, and lemon zest. Toss well to combine.
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7
Divide the rested dough into 4 equal portions and roll each into a smooth ball.
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8
On a floured surface, use a rolling pin (or a traditional Turkish 'oklava') to roll one ball into a very thin rectangle or circle, roughly 12 inches across. The dough should be almost translucent.
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9
Spread a quarter of the filling over one-half of the dough, leaving a 1-inch border at the edges.
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10
Fold the other half of the dough over the filling and press the edges firmly to seal. You can use a little water on your finger to help the edges stick.
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11
Heat a large non-stick skillet or flat griddle over medium heat. Do not add oil to the pan yet.
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12
Carefully place the Gozleme on the hot dry pan. Cook for 3-4 minutes until golden brown and charred spots appear.
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13
Flip the flatbread and immediately brush the cooked side with melted butter. Cook the second side for another 3 minutes until crispy.
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14
Remove from heat, brush the second side with butter, and keep warm under a clean towel while you repeat with the remaining dough and filling.
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15
Slice each Gozleme into squares or triangles and serve immediately while hot and crispy.
💡 Chef's Tips
The secret to great Gozleme is rolling the dough as thin as possible; it should be thin enough to almost see through. Always squeeze your spinach thoroughly after washing or salting to prevent a soggy crust. If you don't have Greek yogurt, you can use more water and a splash of vinegar, but the yogurt adds a signature tenderness. Keep the finished Gozleme stacked under a clean kitchen towel to keep them soft and warm while you finish the batch. Don't overfill the dough, or it may tear during the flipping process.
🍽️ Serving Suggestions
Serve with a side of thick Turkish yogurt or labneh for dipping. A fresh salad of sliced cucumbers, tomatoes, and kalamata olives balances the richness of the feta. Pair with a glass of hot Turkish black tea or a cold, salty Ayran (yogurt drink). Add a side of spicy Sucuk (Turkish sausage) or soft-boiled eggs for a heartier brunch. Provide extra lemon wedges to squeeze over the top just before eating to brighten the flavors.