The Italians have calzone, the Mexicans have quesadillas and the Turkish people have gozleme. It’s amazing what you can do with just flour, oil and water. These tasty little treats take barely no time to whip up and you can fill them with whatever ingredients you have on hand. In this case, I used some English spinach I had wilting in the fridge and a little feta cheese. I made a mushroom and cheese gozleme for my son and a garlic and cheese one for Little Miss Fusspot.
This recipe, from Gourmet Wog has no yeast so no waiting around for it to rise etc. It’s a very basic dough that needs to rest for just a couple minutes while you prepare the filling. They can be cooked on the barbecue, on the stove top in a frying pan or, as I did, in my sandwich press so they were cooked in no time.
The dough forms into a lovely, silky smooth ball and is easy to work with and to roll out.
Let your imagination go wild with the fillings. The Turks also love to make a spicy lamb mince filling and fill in between these deliciously, light, crispy flatbreads.
It’s just a matter of putting one layer of dough on the pan, top with the filling and place the second layer of dough on top and fry until golden. With the use of the sandwich press, I was able to cook both sides at once. If you cook it on the stove top, you’d have to be a dab hand at flipping the gozleme but once the filling melts and sticks, it’s pretty easy. Gozleme make a lovely alternative to boring old sandwiches for lunch or, served with a salad, a light and healthy evening meal.
Homemade Gozleme
(based on Gourmet Wog “Easy Peasy Gozleme” Recipe)
- 2 & 1/2 cups plain flour
- 1 tsp salt
- 1/3 cup olive oil
- 3/4 cup water
- olive oil spray or extra olive oil to brush pan
Spinach & Feta filling:
- handful of spinach leaves (I used English spinach and wilted in the microwave for about 20 secs)
- 100 grams feta cheese crumbled
- 1 clove garlic, crushed
- 1 egg to combine
- salt & pepper
- Add salt to plain flour.
- Make a well in the middle and add olive oil and water.
- Mix until dough forms a ball.
- Knead for approximately 10 minutes until the dough is silky smooth.
- Allow to rest for 20 minutes and prepare your filling.
- Cut dough ball into 4 sections.
- Cut each of this sections into 2 and roll into a round shape of similar size and very thin.
- Place one piece of rolled dough into a well greased pan, on a barbecue plate or sandwich press and place the filling on top.
- Place the other piece of dough on top.
- Cook over a medium heat until dough has cooked and flip to cook the other side.
- Brush with extra olive oil if desired.
- Cut into wedges to serve.
Wow Anne these look amazing and I bet taste delicious. I love the recipes you come up with!
Thank you so much for this! I LOVE Gozleme and always get one for lunch when we go to the markets. I have been keen to make some at home because I love the fact you can fill them with just about anything. Pinning this pronto!
#teamIBOT
I have a panini grill so I can make this in it! awesome 🙂 And then using any ingredients makes it even better! pinning, printing and saving 🙂
Yummy! It's not something I would ever think to make myself..,. until now! x
Perfect, I'll be making these for lunch tomorrow.
Never heard of that, but it looks delish!
I have only one word for you…. Nomnomnom 🙂
Oh!!!
I have found frozen ones so lazy me will use them :p
I didn't realise how easy it was to make gozleme! This is a recipe I will be putting on my menu plan. 🙂
I've always seen these at the markets and wondered how they make them. You make it look very easy for someone that isn't very good at this cooking thing! I'm inspired (and drooling!)
This look great, have book marked the recipe for later. Thanks for sharing at Good Morning Mondays. Blessings
These sounds absolutely delicious! You even make flipping them on a stove top sound pretty easy. I was looking at a similar filling, but putting it inside some phyllo dough.
Loved this post, Anne! I had never heard of Gozleme before but they look absolutely delicious and I love how easy they are to make. It's lovely to see you back at the Hearth and Soul hop! Pinning and will tweet 🙂
Hi Anne,
I am learning a new recipe here and I can't wait to try it. Looks like it would taste soooo good. Thanks so much for sharing with Full Plate Thursday and have a great week.
Come Back Soon!
Miz Helen
My hubby is going to love you, these are one of our favourites when we pop to the markets. I do love the traditional spinach & feta… The mince & all it's spice. So yum!
That dough how great, love me a simple dough recipe & using your sandwich press… So doing this. Your fabulous! Thank you for sharing. yum
These look delightful! The ladies at our local farmer's market make these, and they're absolutely amazing to watch – rolling out massive rounds of dough to a superfine sheet with continental pins… I'm hopeless with pastry lol! But I'm definitely going to give this recipe a try – looks like a quick and easy Sunday night dinner the whole family will love!
Thanks for contributing to The Sunday Brunch Magazine!
All the best,
Eliza & Bel.
Hi Anne!! Sorry for this late reply but so happy to see your kids enjoyed my Gozleme recipe! It really is yum. I was just wondering what to make for dinner when I saw this post! Sorted now!! Much love to you.
No worries Lisa! Thanks. Actually you’ve just reminded me I should make it again…soon!
Anne xx