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I almost forgot that today’s the posting day for #BreadBakers. I’m glad that I checked Facebook to see our lovely Host, Anshie’s post about the event, otherwise I would have totally forgotten about it. So thank you Anshie for reminding and also for being such a gracious host.

Our theme for this month is ‘Griddle breads‘ and I almost wanted to make an Indian bread. But then as I was looking through my Pinterest boards, I found these Turkish Gözleme that I had pinned a while back.

Gözleme is a traditional Turkish savory flatbread that is filled with either meat or veggie stuffing and cooked over a griddle. They are popular street food in Turkey. The name of the dish comes from Turkish word göz which means ‘compartment’ in reference to the pocket of dough in which the various fillings are stuffed, sealed and cooked. Fillings vary by region and personal preference, and include a variety of meats (beef, lamb, seafood etc.), vegetables (spinach, zucchini, leek, chard, peppers, etc.), cheeses (feta, Turkish white cheese etc.) as well as eggs, herbs and spices.

There are quite a few different ways of making the dough or pastry for these gözleme. Some used yeast in the dough, some didn’t, some even used sourdough to make the dough. But I found this recipe on Ozlem’s Turkish Table and since it’s coming from a Turkish blogger I knew it must be an authentic recipe.

I stuffed my gözleme with cheese, potato and spinach because my kids love this combination. I used Turkish red pepper paste to give some spiciness to the filling, but it can be easily substituted with some red pepper flakes. I loved how flaky and soft the final pastry ended up being. These are great to serve as snack with some tea or as a light meal with a salad.

Recipe adapted from here:

Print Recipe
Cheese & Potato Gözleme Yum
Gözleme is a traditional Turkish savory flatbread that is filled with either meat or veggie stuffing and cooked over a griddle. In this recipe, Cheese, potato and spinach filling is stuffed in a yeast dough. These are great to serve as snack with some tea or as a light meal with a salad.
Cheese & Potato Gözleme
Course breads
Cuisine turkish
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 60 minutes
Servings
gozleme
Ingredients
  • cups Wholewheat flour
  • cups All purpose flour (if not using wholewheat flour, use 3 cups of all purpose flour)
  • tsps Yeast Instant
  • 1 tsp Sugar
  • 1 tsp Salt
  • 2 tbsps Yogurt
  • 1 ~ 1½ cups Water
  • 3 Potatoes Medium , boiled and mashed
  • 1 cup Spinach Frozen chopped , thawed (or 3~4cups fresh chopped spinach, cooked)
  • 1 ~ 2 tsps Red Pepper Turkish paste (or substitute with 1~2tsp red pepper flakes)
  • ½ cup Feta cheese
  • ¼ cup Parsley , finely chopped
  • 2 tbsps Olive oil
  • To taste Salt Pepper &
Course breads
Cuisine turkish
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 60 minutes
Servings
gozleme
Ingredients
  • cups Wholewheat flour
  • cups All purpose flour (if not using wholewheat flour, use 3 cups of all purpose flour)
  • tsps Yeast Instant
  • 1 tsp Sugar
  • 1 tsp Salt
  • 2 tbsps Yogurt
  • 1 ~ 1½ cups Water
  • 3 Potatoes Medium , boiled and mashed
  • 1 cup Spinach Frozen chopped , thawed (or 3~4cups fresh chopped spinach, cooked)
  • 1 ~ 2 tsps Red Pepper Turkish paste (or substitute with 1~2tsp red pepper flakes)
  • ½ cup Feta cheese
  • ¼ cup Parsley , finely chopped
  • 2 tbsps Olive oil
  • To taste Salt Pepper &
Cheese & Potato Gözleme
Instructions
  1. Make the dough: Combine the flour(s), yeast, sugar, salt and yogurt in a mixing bowl. Add enough water to make a soft, pliable dough. Knead for 4~5 minutes. Cover with a kitchen towel and set aside to rise for 1 hour or until it doubles in volume.
  2. Make the filling: In the meantime, combine the mashed potatoes, spinach, red pepper paste (or red pepper flakes), feta cheese, parsley, olive oil, salt and pepper in a bowl. Taste and adjust the seasoning.
  3. Make the Gözleme: Once the dough is doubled, then gently deflate the dough and divide it into 8~10 pieces.
  4. Take a piece and roll it out as thin as you can. Sprinkle some dry flour to help you out with the rolling.
  5. Fold the left and right sides of the dough so that they meet in the edges meet in the middle.
  6. Spread about 2~3tbsp of the filling into the middle of the folded sides. Then fold the top and bottom edges over the filling making sure to cover it completely. Press the edges gently to seal. Repeat with the remaining dough and filling.
  7. Heat a griddle or a non-stick pan on medium heat. Brush one side of the gozleme with olive oil and place oil side down in the pan and cook for 2~3 minutes or until golden brown. Brush the other side with oil and cook for another 2~3 minutes.
  8. Repeat with the remaining gozlemes.
  9. Cut the gozlemes into quarters or halves or serve as is.
Recipe Notes

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].

Check out what my Griddle Breads that my fellow bakers have made for you:

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23 thoughts on “Cheese and Potato Gözleme for #BreadBakers”

  1. Pavani that’s an interesting recipe.Gozleme looks yum. A new idea for dinner. Method of folding too is different and interesting.

  2. Oh wow, Pavani! I love these! Your filling combo is making me hungry, and the finished breads are just beautiful. Yay!!

  3. The Gozleme look so inviting. I am happy that you could make it to the event afterall or we would have missed such a wonderful bread.

  4. This looks fantastic. I enjoy all kinds of breads stuffed with things – I love that each culture pretty much has their own bread item native to the area.Must try this!

  5. What a wholesome dish, and the Gozleme looks delicious! I’ve never heard of it before but can think of all different fillings for it.

  6. I can’t tell you how many times I’ve visited your blog in the past two days Pavani, just to stare at that first picture of your gozleme! Such a lovely blend of flavours! I am bookmarking this!

  7. am so trying this pavani !! looks so much like Aloo Paratha, but so different 🙂 I have a batch of first rise dough and sure to make this soon 🙂

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