Gozleme are delicious Turkish flatbreads pan fried to a golden crunchy finish. I've included both oil and yoghurt dough recipes. Along with four fillings, spinach and feta, spicy lamb, spicy potato, and mixed cheese.
You will be surprised how quickly you will whip up this easy gozleme recipe at home. It makes the perfect breakfast or lunch.
This is the only recipe you need, I have everything covered. Two no yeast dough recipes, making them extremely easy to work with. One with yoghurt (yogurt), whilst the other is a dairy free, vegan option.
There are four fillings to choose from, plus some additional non traditional options to consider. My favourite filling? The one you will see in the pictures. Simply spinach, pickled jalapeños, feta, and an egg cracked in for good measure.
Sara xxx
Contents
The difference between Oil and Yoghurt Dough
- Yoghurt Gozleme Dough: Made from only three ingredients, full fat Greek yoghurt, plain all purpose flour and a pinch of salt.
- Olive Oil Gozleme Dough: Is dairy free and vegan. Made with plain all purpose flour, olive oil (or vegetable oil), water, and salt.
Texture and taste are what sets these two doughs apart. Gozleme dough using oil will have a crisper and thinner result once cooked. Where yoghurt dough will be a little thicker and fluffier once cooked. Both doughs taste great, although a little different.
Fillings Galore
You can fill gozleme with anything you want. I suggest starting with more traditional fillings if this is your first time making them.
Recipes for the below traditional fillings are included in the printable recipe card at the bottom of this page.
- Ispanakli: Spinach and Feta
- Kiymali: Spiced Beef
- Patatesli: Spiced Potato
- Peynirli: Mixed Cheese
Once you have tried a traditional filling why not let your creativity soar. Below are a few flavour combinations that I am sure you will love.
- Corned Beef, Pickles & Cheese
- Salami, Olives, Parsley, Feta & Mozzarella
- Ham, Mushroom & Cheddar
- Spinach, Pickled Jalapeno, Egg & Feta
- Ham Hash
- Bacon, Tomato & Mozzarella
- Spinach, Lemon zest, Ricotta & Feta
- Turkey Breast, Mushrooms, Cranberry Jelly & Swiss Cheese
- Nutella & Banana
- Apple, Cinnamon & Brown Sugar
- Ricotta, Honey, Toasted Hazelnuts & Cinnamon
How to make Gozleme
Scroll to the bottom of the page for a printable version of this recipe.
The dough can either be made by hand or food processor. My run through below is by hand. Instructions for both are in the printable recipe card below.
In a bowl place all dough ingredients. Start mixing with a spoon and then finish combining the ingredients by hand.
Once combined and can be formed into a ball turn out dough onto a floured surface.
Once the gozleme dough in on a floured surface knead by hand for around 3 - 5 minutes until smooth and elastic.
Cover with plastic wrap and allow the dough to rest for 20 minutes
When the dough has rested divide into four or five even portions.
Roll portions into balls.
Work with one dough ball at a time. On a lightly floured surface flatten the ball with your fingers to make a circle.
Using a rolling pin roll out the dough as thinly as you can.
Aim for 1mm (1/16th of an inch) thickness. You will end up with a 30 – 35cm (12 -14 inch) circle of dough.
Once the dough as been rolled out top with desired filling and fold.
Place gozleme fold side down in a non stick pan over low/medium heat. Cook on one side until brown and dough is cooked through, then flip and cook the other side.
Folding Method
Folding up a gozleme is a simple and easy task. Fold one side to the middle of the filling and repeat with the other sides.
You will end up with a square/rectangle parcel. Remember to cook the gozleme with the folded side down in the pan.
Sara's Top Tips
- Have your own fight against food waste and use up vegetables from the crisper, the last bit of cheese, or meats in your fillings.
- Don't overfill the gozleme, and make sure that you remove any air pockets that may form. The flatter the parcel the crispier it will get when frying. Air pockets will make the dough puff up in sections when cooking.
- Don't make them too big. Make sure that that once folded they sit comfortably in the pan / skillet you are using. Making sure that there is room around the edges between the gozleme and the frying pan's sides.
- You can use frozen spinach as part of your filling. Make sure to thaw it completely first and then squeeze out as much excess water as you can. You want the spinach to be as dry as possible.
- Avoid excess liquid in fillings. Keep the fillings as dry as possible. Excess liquid will make the gozleme soggy when cooking.
- Don't use too much oil. Don't overdo the oil, a small amount on in a nonstick pan or skillet is all you need.
Gozleme FAQs
They can be frozen un-cooked or cooked. Place them in an airtight container for freezer bags, separating each one with a sheet of parchment / baking paper. Keep in the freezer for up to three months.
They are best prepared, cooked and eaten on the same day. If preparing ahead place in an airtight container, separating each one with a sheet of parchment / baking paper.
Store them in the fridge a day ahead (no more than two). Make sure you use very dry fillings to prevent the gozleme from going soggy.
Traditionally they are cooked in a pan, but they can be baked also.
Preheat the oven to 220ºC (430ºF). Place gozleme on a parchment / baking paper lined baking sheet. Leave plenty of room around each one to allow the heat to circulate. Bake for 8 minutes, flip and continue baking for another 8 minutes until they are cooked and golden brown.
Air frying is a great alternative to pan frying and is better than baking. The air circulates the gozleme allowing them to crisp and brown evenly. Spray gozleme lightly with oil and place in the air fryer. Cook at 190ºC (375ºF) for 8 - 10 minutes or until cooked and golden.
Making gozleme dough in a food process makes life much easier. Simply dump all the ingredients in and process until combined. Tip dough out and knead until smooth.
Printable Recipe
Easy Gozleme Recipe + Four Fillings
Ingredients
Yoghurt Gozleme Dough
- 300 grams (2 cups) plain flour
- 300 grams (1½ cups) Greek style yoghurt
- ½ teaspoon salt
- extra flour for dusting
Olive Oil Gozleme Dough
- 375 grams (2½ cups) plain flour
- 85 mls (⅓ cup) olive oil | light tasting
- 185 mls (¾ cup) water
- ½ teaspoon salt
Choose One of the Fillings Below
Spinach & Feta Filling
- 300 grams (4 cups) spinach, chopped | if using frozen see notes
- 2 shallots (scallions/green onions) | finely sliced
- 30 grams (½ cup) dill | finely chopped
- 30 grams (½ cup) parsley | finely chopped
- 200 grams (7 oz) Greek feta | crumbled
Spiced Beef (or lamb) Filling
- 1 tablespoon olive oil
- 1 brown onion | finely diced
- 350 grams (¾ lb) minced/ground beef | you can substitute lamb
- 2 garlic cloves | minced
- 1½ teaspoon ground cumin
- 1 teaspoon sumac
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- 30 grams (½ cup) mint | finely chopped
- 30 grams (½ cup) parsley | finely chopped
- 100 grams (4 oz) Greek feta | crumbled
- salt and pepper to season
Spiced Potato Filling
- 3 (2 cups) potatoes | peeled, boiled, and mashed
- 200 grams (7 oz) Greek feta | crumbled
- 2 shallots (scallions/green onions) | finely sliced
- 30 grams (½ cup) parsley | finely chopped
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- salt and pepper to season
Mixed Cheese Filling
- 400 grams (14 oz) mozzarella | shredded/grated
- 200 grams (7 oz) Greek feta | crumbled
- 2 shallots (scallions/green onions) | finely sliced
- 15 grams (¼ cup) parsley | finely chopped
- 15 grams (¼ cup) dill | finely chopped
Cooking
- 1 tablespoon olive oil | per gozleme for frying
Serving (optional)
- lemon wedges
- yoghurt with finely chopped mint
Instructions
Yoghurt Gozleme Dough
- Place flour, yoghurt, and salt in a bowl. Mix until just combined and then turn on to a well floured surface.
- Knead dough until smooth, note that the dough will be slightly sticky. Separate into four portions, roll into balls, keep covered (to prevent drying out). Leave to rest for 20 minutes while you prepare your filling.
Olive Oil Gozleme Dough
- Place flour, olive oil, water, and salt in a bowl. Mix until just combined and then turn on to a well floured surface.
- Knead dough until smooth, note that the dough will be slightly sticky. Separate into 4 portions, roll into balls, keep covered (to prevent drying out). Leave to rest for 20 minutes while you prepare your filling.
Assembling & Cooking Gozleme
- Once you have your filling is ready, roll out one piece of dough with a floured rolling pin. Roll the dough as thin as you can, around 1mm (1/16th of an inch). You will end up with 30 – 35cm (12 -14 inch) circles of dough.
- Place your filling in the middle of the circle of dough and fold over one side at a time, overlapping them, like an envelope to form a rectangle.
- Heat a non stick pan with 1 tablespoon of oil over medium/low heat.
- Place gozleme fold side down in the pan. Cook on one side until brown and dough is cooked through, this will take a few minutes. Once cooked turn over and cook on the other side.
- Once cooked place in an oven a rack on a low temperature to keep the gozleme warm until the rest have been cooked.
Serving
- Cut each gozleme into 4-6 pieces, and serve with wedges of lemon or yoghurt mixed with finely chopped mint (or both).
Fillings
- Make one of the below fillings for your gozleme. Or make half a batch of each for variety.
Spinach & Feta Filling
- Mix spinach, shallots (scallions), dill, and parsley in a bowl.
- Place ¼ of the mixture in the middle of a rolled dough circle. Sprinkle with ¼ of the crumbled feta.
- Fold into an envelope. Repeat with 3 remaining pieces of dough, and cook.
Spiced Beef (or lamb) Filling
- Heat frying pan/skillet over medium heat with olive oil.
- Add onion and saute for a few minutes until soft and translucent.
- Then add beef (or lamb) and cook until browned. Break up the ground/minced beef with a spatula as it cooks.
- Add minced garlic, cumin, sumac, coriander, and cumin. Mix through the beef mixture thoroughly and cook for a few minutes.
- Add mint and parsley, stir through and cook for a further minute or 2 until herbs have wilted. Season to taste with salt and pepper.
- Remove beef mixture from the heat, set aside, and allow to cool completely before using.
- Once cooled place ¼ of the mixture in the middle of a rolled dough circle. Sprinkle with ¼ of the crumbled feta.
- Fold into an envelope. Repeat with 3 remaining pieces of dough, and cook.
Spiced Potato Filling
- Mix all ingredients in a bowl thoroughly. Season to taste with salt and pepper.
- Place ¼ of the mixture in the middle of a rolled dough circle.
- Fold into an envelope. Repeat with 3 remaining pieces of dough, and cook.
Mixed Cheese Filling
- Mix all ingredients in a bowl thoroughly.
- Place ¼ of the mixture in the middle of a rolled dough circle.
- Fold into an envelope. Repeat with 3 remaining pieces of dough, and cook.
Notes
- 1 teaspoon equals 5ml
- 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
- 1 cup equals 250ml (Nth America use 237ml)
- 4 teaspoons equal 1 tablespoon
- I use the below unless specified in my recipes;
Monika
Hi, can the dough be frozen? Thanks
Sara McCleary
Hi Monika, I have never tried freezing the dough. The dough will keep in the fridge for a couple of days (not filled).
Cheers, Sara
Katrina
Hi Sarah, just checking the recipe in the text you say it is just flour water and salt but in the ingredient list it is flour salt and yogurt.. which one is correct. Thanks Katrina
Sara
Hi Katrina
I'm not sure where you are reading "flour, water and salt'? Under method point #1 it says "Place flours, yoghurt and salt in a bow". Hope that this clarifies ingredients.
Sara
Hi Katrina
I found where you were referring to. Thanks for pointing this out to me, it is really appreciated and the typo has been fixed.
Brian Moore
Merhaba Sara!
Senim recipe was Cok guzel!!!! 🙂 Thank You very much! never thought yeastless bread would taste so good!!
Cok Sogul!!! (thanks alot) 🙂
Helen | Grab Your Fork
I need to make this again soon. And nice addition with the egg too. Will have to do that next time.
Sara
I must admit I thought I was being little clever with the egg. Was a great addition.
john | heneedsfood
I reckon you could give those gozlame ladies at the markets a run for their money! Yum!
Sara
Not sure about that John, those gozlame ladies are not to be messed with 😉
Gourmet Getaways
This is such a great creation, Sara! There's nothing more we want than to have a piece each as in right now! Both the filling and the bread look wonderful
Julie & Alesah
Gourmet Getaways xx
Sara
Thanks so much guys.
John
Can this be made a day ahead then reheated and served?
Should I have a dip to go along with this?
Sara McCleary
Hi John
It is always the best made and served on the day, but they also work very well made the day before. I like to serve them simply with a slice of lemon to squeeze over, especially if making the spinach and feta filling. You could serve them with some greek yoghurt mixed with mint as well.
Cheers, Sara
Choc Chip Uru
Your gozleme looks so professional and delicious!
The filling is my favourite usually, but your bread looks so good 😀
Hard to choose!
Cheers
Choc Chip Uru
Sara
Thanks so much, I do love the filling too.
Mel @ The cook's notebook
YUM! Love gozlame. Making this soon!
Sara
Thanks Mel, they were super yummy.
Hotly Spiced
These look so good and I just love your images. I have eaten gozlame and really enjoyed it but never made it myself. I'm sure these were very well received on a Sunday for breakfast xx
Sara
They did go down a treat. They are so easy to make, though eating them is far easier 😉
Peter G | Souvlaki For The Soul
These look fantastic Sara! Love how easy they look! And your suggested fillings are great too!
Sara
Thanks Peter, fillings are only limited by the imagination. I am going to make some banana ones soon.
Tania @My Kitchen stories
What a great recipe Sara. I'd love to make this dough. Love superA mart too lots of goodies there.
Sara
Thanks Tania, I was surprised that they really have a lot of great goodies there.
Cara @ Gourmet Chick
These look amazing. I've seen people making gozlames before and have always been amazed by how thin you have to get the pastry but this pastry looks a bit more manageable!
Sara
I will admit that I will try to get it a little thinner next time. I actually thought that I had rolled it rather thin, but the dough puffs up more than i thought. Still tastes good.