Easy gozleme recipe with step by step instructions on making them at home. You will be surprised how quick they are to whip up.
Homemade gozleme makes a wonderful breakfast. Of course when you make your own you can have any gozleme filling your heart desires. This gozleme recipe may not be traditionally Turkish, and I don’t use yeast, but it’s quick and easy to make.
I like quick and easy when it comes to tasty homemade meals. Even though I do love this for breakfast on the weekends, in this instance it was whipped up for lunch.
A lunch I quickly threw together for the boys after leaving them to fend for themselves one Sunday morning. Now you may be thinking, ‘the boys’ is in reference to your husband and adult son, surely they can cope a Sunday morning alone and not starve? You’re right, but what you don’t know is I was out all day Saturday as well.
I had basically abandoned them for nearly a whole weekend of prop shopping and let’s just say I had the guilts. The Saturday I was on a fantastical prop hunting road trip with two great mates. Then Sunday I felt the need to make a trip to Bankstown to visit Super Amart and the surrounds.
You may have read my confession about my prop addiction a couple of years ago. An addiction and a necessity for anyone that is in the recipe blogging and food photography game.
I do like to have as many unique pieces in my prop collection as possible, ones that won’t show up on a hundred other blogs. When it happens it’s fine, it is only the bloggers that have those particular items that notice, normal readers are none the wiser.
Returning home with my haul, I picked up some colourful jam jars and lanterns amongst other things, I decided to ease my guilt by cooking the neglected tribe food. I felt fried bread with some tasty fillings for lunch would do the trick.
This gozleme dough couldn’t be simpler. Just flour, yoghurt and salt. Give it a knead and leave it to stand while you chop up the filling ingredients. Then it is a case of assembling, cooking and eating.
I’m only giving you the recipe for the dough as fillings are only limited by your imagination, though I have thrown in some suggestions. On this particular occasion I used a filling of English spinach, pickled jalapenos, egg and feta cheese. A wedge of lemon was served on the side to squeeze over.
The spinach was rinsed and chopped, the jalapenos chopped as well, a whole egg broken over the spinach and feta crumbled on top. The gozleme are then folded like an envelope, ready to fry on a low heat in a non stick pan.
As I said don’t be limited by your imagination regarding fillings for your easy gozleme. Below are some pretty tasty combinations to try.
Breakfast Gozleme Ingredient Suggestions
Spinach, pickled jalapeno, egg, feta
Ham, mushroom, cheddar
Bacon, tomato, mozzarella
Salami, olives, parsley, feta, mozzarella
Spinach, lemon zest, ricotta, feta
Apple, cinnamon, brown sugar
Ricotta, honey, cinnamon
As you can see very easy to whip up and is actually a great recipe for using up odd bits and pieces you have in the fridge. As I said, fillings are only limited by your imagination. What would your ultimate breakfast filling be, or lunch if you are making guilt gozlemes?
- 160 grams plain flour
- 160 grams self raising flour
- 300 grams Greek style yoghurt
- ½ teaspoon salt
- Place flours, 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 and keep covered (to prevent drying out) while you prepare your ingredients.
- Once you have your fillings ready, roll out one piece of dough with a floured rolling pin. You want to roll your 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 fillings in the middle of the circle of dough and fold over one side at a time, overlapping them, like an envelope.
- Heat a non stick pan with a little oil over a medium/low heat. Place gozleme fold side down in your 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 on a low heat to keep warm until the rest of the gozleme are cooked.
Belly Rumbles would like to acknowledge its partnership with Super Amart for this post. This recipe was created, developed and photographed by Sara McCleary.
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