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.
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.
Recipe adapted from here:
Cheese & Potato Gözleme
- 1½ cups Wholewheat flour
- 1½ cups All purpose flour (if not using wholewheat flour, use 3 cups of all purpose flour)
- 2¼ 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 &
- 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.
- 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.
- Make the Gözleme: Once the dough is doubled, then gently deflate the dough and divide it into 8~10 pieces.
- Take a piece and roll it out as thin as you can. Sprinkle some dry flour to help you out with the rolling.
- Fold the left and right sides of the dough so that they meet in the edges meet in the middle.
- 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.
- 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.
- Repeat with the remaining gozlemes.
- Cut the gozlemes into quarters or halves or serve as is.
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