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    Home » Recipes » Main Meals

    Easy Gozleme Recipe with 4 Fillings

    January 28, 2015 By Sara McCleary Updated May 7, 2021 - This post may contain affiliate links

    Jump to Recipe

    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.

    gozleme sliced in half showing the filling

    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
    • Fillings Galore
    • How to make Gozleme
    • Folding Method
    • Sara's Top Tips
    • Gozleme FAQs
    • Printable Recipe

    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.

    turkish gozleme cut in half and stacked on top of each other

    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
    cracking an egg over spinach filling on rolled dough

    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.

    mixing dough by hand in a white plastic bowl

    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

    ball of dough on a round wooden board
    four balls of dough sitting on a round wooden board

    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.

    flattening a dough ball with fingers
    rolling out gozleme dough with a wooden rolling pin

    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.

    hand sprinkling crumbles feta over spinach for gozleme filling

    Folding Method

    first fold in the folding technique
    folding process shot of third and second fold

    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.

    final fold of the gozleme
    final fold of the dough

    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 sliced in half showing the filling

    Gozleme FAQs

    Can you freeze gozleme?

    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.

    Can gozleme be made ahead?

    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.

    Can you bake gozleme?

    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.

    Can you cook gozleme in an air fryer?

    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.

    Can you make gozleme dough in a food processor?

    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

    Recipe Author: Sara McCleary
    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.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Dough Resting Time 20 mins
    Total Time 45 mins
    Course Breakfast, Lunch
    Cuisine Turkish
    Servings 4
    Calories 474 kcal

    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

      USING FROZEN SPINACH
      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.
       
      MAKE GOZLEME DOUGH IN A FOOD PROCESSOR
      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.
       
      PRE MAKING DOUGH
      Gozleme dough can be made ahead of time.  Wrap it well in plastic and store in the fridge up to 3 days in advance.
       
      PRE MAKING GOZLEME
      They are best prepared, cooked and eaten on the same day. I do not recommend pre making gozleme.  Instead pre make the dough and the filling, store in fridge separately.  Assemble when ready to cook.
      If preparing completely ahead of time 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.  Please note you do risk them going soggy by pre making.
       
      BAKING GOZLEME
      Traditionally they are cooked in a pan, but they can be baked also.  I do not recommend baking gozleme.
      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.
       
      STORAGE /REHEATING
      Gozleme are best eaten once cooked.
      Keep gozleme warm while cooking you are cooking is in an oven at a low temperature 120°C (250°F).  Place them on a rack (cake rack is perfect) in the oven to prevent them getting soggy bottoms.
      Store cooked gozleme in the fridge once completely cool in an airtight container.  Re-heat in a pan/skillet or in the oven on a rack at 180°C (350°C) for 10 minutes.
      Cooked gozleme can also be frozen once completely cooled.  Wrap each gozleme well in plastic wrap and place in a container or zip lock bag.  Reheat from frozen as above.  Oven cooking time will be longer.
       
      GENERAL COOK’S NOTES
      All oven temperatures are fan forced, increase the temperature by 20 Deg C (70 Deg F) for convection ovens.
      All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
      • 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;
      Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) 
       
      NUTRITIONAL INFORMATION BELOW IS FOR YOGHURT GOZLEME DOUGH + SPINACH & FETA FILLING

      Nutrition

      Calories: 474kcalCarbohydrates: 66gProtein: 25gFat: 12gSaturated Fat: 8gTrans Fat: 1gCholesterol: 48mgSodium: 946mgPotassium: 749mgFiber: 4gSugar: 5gVitamin A: 8517IUVitamin C: 39mgCalcium: 445mgIron: 7mg
      Keyword olive oil dough, turkish flatbread fillings, yoghurt flat bread
      Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles
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      Reader Interactions

      Comments

      1. Elfi

        September 29, 2022 at 12:04 pm

        5 stars
        I 1/2'd the recipe made the spicy potato and the silverbeet fillings the day before, I sweated the silverbeet and made sure it was dry. Yesterday I made the pastry in my Thermomix I added mozerella to the feta. These were great I've never fried pastry before, my guest enjoyed them too! Thank you

        Reply
        • Sara McCleary

          October 17, 2022 at 5:39 pm

          Hi Elfi,
          I love the sound of your filling, so glad they turned out great.
          Cheers, Sara

          Reply
      2. Monika

        May 03, 2021 at 12:32 pm

        Hi, can the dough be frozen? Thanks

        Reply
        • Sara McCleary

          May 04, 2021 at 11:16 am

          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

          Reply
      3. Katrina

        January 11, 2019 at 11:51 am

        5 stars
        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

        Reply
        • Sara

          January 14, 2019 at 12:44 pm

          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.

          Reply
        • Sara

          January 14, 2019 at 12:45 pm

          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.

          Reply
      4. Brian Moore

        October 29, 2018 at 12:28 am

        5 stars
        Merhaba Sara!
        Senim recipe was Cok guzel!!!! 🙂 Thank You very much! never thought yeastless bread would taste so good!!
        Cok Sogul!!! (thanks alot) 🙂

        Reply
      5. Helen | Grab Your Fork

        February 12, 2015 at 12:15 pm

        I need to make this again soon. And nice addition with the egg too. Will have to do that next time.

        Reply
        • Sara

          February 16, 2015 at 12:58 am

          I must admit I thought I was being little clever with the egg. Was a great addition.

          Reply
      6. john | heneedsfood

        February 01, 2015 at 8:40 pm

        I reckon you could give those gozlame ladies at the markets a run for their money! Yum!

        Reply
        • Sara

          February 12, 2015 at 1:11 am

          Not sure about that John, those gozlame ladies are not to be messed with 😉

          Reply
      7. Gourmet Getaways

        February 01, 2015 at 9:14 am

        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

        Reply
        • Sara

          February 12, 2015 at 1:10 am

          Thanks so much guys.

          Reply
        • John

          February 07, 2021 at 5:29 am

          Can this be made a day ahead then reheated and served?
          Should I have a dip to go along with this?

          Reply
          • Sara McCleary

            February 08, 2021 at 9:19 am

            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

            Reply
      8. Choc Chip Uru

        January 30, 2015 at 7:08 am

        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

        Reply
        • Sara

          February 12, 2015 at 1:09 am

          Thanks so much, I do love the filling too.

          Reply
      9. Mel @ The cook's notebook

        January 29, 2015 at 11:12 am

        YUM! Love gozlame. Making this soon!

        Reply
        • Sara

          February 12, 2015 at 1:09 am

          Thanks Mel, they were super yummy.

          Reply
      10. Hotly Spiced

        January 29, 2015 at 8:56 am

        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

        Reply
        • Sara

          February 12, 2015 at 1:08 am

          They did go down a treat. They are so easy to make, though eating them is far easier 😉

          Reply
      11. Peter G | Souvlaki For The Soul

        January 28, 2015 at 11:29 pm

        These look fantastic Sara! Love how easy they look! And your suggested fillings are great too!

        Reply
        • Sara

          February 12, 2015 at 1:07 am

          Thanks Peter, fillings are only limited by the imagination. I am going to make some banana ones soon.

          Reply
      12. Tania @My Kitchen stories

        January 28, 2015 at 11:21 am

        What a great recipe Sara. I'd love to make this dough. Love superA mart too lots of goodies there.

        Reply
        • Sara

          February 12, 2015 at 1:07 am

          Thanks Tania, I was surprised that they really have a lot of great goodies there.

          Reply
      13. Cara @ Gourmet Chick

        January 28, 2015 at 8:20 am

        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!

        Reply
        • Sara

          February 12, 2015 at 1:06 am

          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.

          Reply

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      Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

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