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.
Super Amart isn’t somewhere I have gone looking for props in the past. Outdoor and indoor furniture, sure, props, no. My reasoning, if I hadn’t visited, then maybe other bloggers hadn’t either? 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 gozlame dough couldn’t be simpler. Just flour, water 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 gozlame are then folded like and envelope, ready to fry on a low heat in a non stick pan.
- 160g plain flour
- 160g self raising flour
- 300g 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 gozlame 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 reset of the gozlame are cooked.
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
Banana, Nutella
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 to your imagination. What would your ultimate breakfast filling be, or lunch if you are making guilt gozlemes?
Sara xxx
Belly Rumbles would like to acknowledge its partnership with Super Amart for this post. This recipe was created, developed and photographed by Sara McCleary.
Don’t miss one delicious recipe, restaurant review or travel adventure. Sign up to our weekly newsletter below to keep updated. There is also bonus content just for subscribers.
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!
Cara @ Gourmet Chick recently posted..Seeing the Australian Open in style in the Emirates Suite
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.
What a great recipe Sara. I’d love to make this dough. Love superA mart too lots of goodies there.
Tania @My Kitchen stories recently posted..Carrot and Caramel Cake with Popcorn Praline
Thanks Tania, I was surprised that they really have a lot of great goodies there.
These look fantastic Sara! Love how easy they look! And your suggested fillings are great too!
Thanks Peter, fillings are only limited by the imagination. I am going to make some banana ones soon.
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
Hotly Spiced recently posted..Matevulu Blue Hole, Santo, Vanuatu
They did go down a treat. They are so easy to make, though eating them is far easier 😉
YUM! Love gozlame. Making this soon!
Mel @ The cook’s notebook recently posted..Enter The Block. Again. Yawn.
Thanks Mel, they were super yummy.
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
Choc Chip Uru recently posted..Topsy Turvy Australia Day
Thanks so much, I do love the filling too.
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
Gourmet Getaways recently posted..Erwins City of Dreams Manila
Thanks so much guys.
I reckon you could give those gozlame ladies at the markets a run for their money! Yum!
john | heneedsfood recently posted..Cuckoo Callay
Not sure about that John, those gozlame ladies are not to be messed with 😉
I need to make this again soon. And nice addition with the egg too. Will have to do that next time.
Helen | Grab Your Fork recently posted..Kiyomi by Chase Kojima at Jupiters Hotel and Casino, Gold Coast
I must admit I thought I was being little clever with the egg. Was a great addition.