Turkish Gözleme (Stuffed Flatbread)

Ingredients

• 2.5 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 cup warm water
• 2 tablespoons extra-virgin olive oil
• 3 cups fresh spinach, roughly chopped
• 1 cup crumbled feta cheese
• 2 tablespoons fresh mint, finely chopped
• ½ teaspoon red pepper flakes
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 3 tablespoons extra-virgin olive oil
• 1 serving fresh lemon wedges

Instructions

1. 1

   In a large mixing bowl, combine 2.5 cups all-purpose flour and 1 teaspoon kosher salt. Create a well in the center of the dry ingredients. Pour in 1 cup of warm water and 2 tablespoons of extra-virgin olive oil into the well.

2. 2

   Using your fingers or a wooden spoon, gradually incorporate the flour into the wet ingredients, mixing until a shaggy dough begins to form. Once the dough comes together, transfer it to a clean work surface and knead for 8-10 minutes until it becomes smooth, elastic, and slightly tacky — you should feel no dry flour streaks when you stretch a piece gently.

3. 3

   Form the dough into a ball, lightly coat it with a bit of extra-virgin olive oil, and place it in a clean bowl covered with a damp kitchen towel. Let it rest at room temperature for 20 minutes — this allows the gluten to relax and makes rolling easier.

4. 4

   While the dough rests, prepare the filling. In a medium bowl, combine 3 cups of roughly chopped fresh spinach, 1 cup of crumbled feta cheese, 2 tablespoons of finely chopped fresh mint, 0.5 teaspoon of red pepper flakes, 0.5 teaspoon of kosher salt, and 0.25 teaspoon of black pepper. Toss gently to combine — the mixture should look evenly distributed with no clumps of cheese.

5. 5

   After the dough has rested, divide it into 8 equal pieces — you can do this by cutting the dough in half, then each half in half again, then each quarter in half. Roll each piece into a ball between your palms.

6. 6

   On a lightly floured work surface, take one ball and flatten it gently with your palm. Using a rolling pin, roll it into a very thin circle about 6-7 inches in diameter — it should be thin enough that you can almost see through it. Thin dough creates the signature crispy, delicate layers.

7. 7

   Spread about 2 tablespoons of the spinach-feta filling onto one half of the circle, leaving a 0.5-inch border. Fold the dough in half over the filling, pressing gently at the edges to seal — you should see the filling slightly visible through the thin dough. Crimp the edges with your fingers or a fork to make sure they are sealed, then very gently flatten the filled pocket with your palm to an even thickness.

8. 8

   Transfer the filled gözleme to a lightly floured plate or parchment paper. Repeat with the remaining dough and filling — you should have 8 filled gözleme total.

9. 9

   Set a 12-inch non-stick skillet or cast iron skillet over medium-high heat. Let it preheat for 2 minutes until a drop of water dances and evaporates immediately on contact.

10. 10

    Add 1 tablespoon of extra-virgin olive oil to the hot skillet, swirling to coat evenly. Once the oil shimmers, carefully transfer one filled gözleme to the pan — you should hear an immediate sizzle.

11. 11

    Cook for 3-4 minutes on the first side until golden-brown and crispy, with darker speckles forming across the surface — this creates a beautiful crust. Flip carefully using a fish spatula or thin metal spatula, and cook the other side for another 2-3 minutes until equally golden and crispy.

12. 12

    Transfer the cooked gözleme to a warm plate or cutting board. Repeat with the remaining gözleme, adding another 1 tablespoon of olive oil to the pan halfway through (you have 3 tablespoons total for cooking all 8). Keep finished gözleme warm while you cook the remaining batches.

13. 13

    Cut each warm gözleme into quarters or halves for easier eating. Arrange on a warm plate or wooden platter. Serve immediately with fresh lemon wedges on the side — squeezing bright citrus over the crispy, cheese-filled bread adds a fresh, sharp contrast that enhances every bite.

Tools you’ll need

• large mixing bowl
• wooden spoon
• rolling pin
• damp kitchen towel
• lightly floured work surface
• 12-inch non-stick or cast iron skillet
• fish spatula or thin metal spatula
• cutting board or serving platter
• knife

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