This Homemade Turkish Gözleme with Savory Filling is a beloved traditional flatbread that’s crispy, flaky, and filled with a flavorful mixture you can customize to your taste. Perfect for lunch, brunch, or a satisfying snack, gözleme brings together tender dough, vibrant herbs, and delicious fillings that burst with flavor in every bite. When cooked on a hot griddle or skillet, the dough develops light layers with a golden surface that crackles as you tear into it. The combination of silky dough and savory filling creates a balance of texture and taste that’s both comforting and exciting. Easy enough for beginners yet impressive enough for guests, this recipe teaches you how to make authentic Turkish bread pockets right in your kitchen. Whether you choose spinach and cheese, seasoned meat, or fragrant herbs, the result is always warm, aromatic, and irresistibly delicious. Serve them fresh and hot straight from the pan — they’re perfect on their own or paired with yogurt or salad. With a touch of olive oil and a sprinkle of spice, this gözleme recipe brings the heart of Turkish street food to your table.
Why You’ll Love This Recipe
• Crispy, flaky flatbread with tender layers
• Customizable savory filling options
• Minimal ingredients with big flavor payoff
• Quick cook time for weeknight meals
• Great for snacks, lunches, or sharing
• Beginner-friendly technique with traditional results
Ingredients
• 3 cups (375 g) all-purpose flour
• 1 tsp fine salt
• 1 cup (240 ml) warm water
• 2 tbsp olive oil (plus extra for cooking)
• 2 cups fresh spinach, chopped
• 1 cup crumbled feta or Turkish white cheese
• 1 small onion, finely diced
• 1 tsp dried oregano
• ½ tsp ground black pepper
• Optional: fresh dill or parsley, chopped
How to Make Homemade Turkish Gözleme with Savory Filling
• In a mixing bowl, combine all-purpose flour and salt, stirring to blend.
• Gradually add warm water and olive oil to the dry ingredients, mixing with a wooden spoon until a rough dough forms.
• Turn the dough onto a lightly floured surface and knead for about 8 minutes until smooth and elastic.
• Shape the dough into a ball, cover it with a damp cloth, and let it rest for 15–20 minutes.
• While the dough rests, prepare the filling by sautéing diced onion in a little olive oil until soft and fragrant.
• Add chopped spinach, oregano, black pepper, and cook just until the spinach wilts and the mixture is well combined.
• Remove from heat and fold in crumbled cheese; set filling aside to cool slightly.
• Divide rested dough into 6 equal portions and roll each into a smooth ball.
• On a floured surface, roll one portion into a thin oval or circle about 8–10 inches wide.
• Place a generous spoonful of filling on one half of the rolled dough, leaving a border around the edge.
• Fold the dough over the filling and press the edges lightly to seal, creating a half-moon shape.
• Heat a skillet or griddle over medium heat and brush lightly with olive oil.
• Cook the sealed flatbread for 2–3 minutes per side until golden brown and crisp, adjusting heat as needed.
• Transfer cooked gözleme to a plate and repeat with remaining dough and filling.
• Serve warm with a side of yogurt or fresh salad.
Recipe Information
Prep Time: 20 minutes
Cook Time: 15–20 minutes
Total Time: ~40 minutes
Servings: 6 gözleme
Cuisine: Turkish
Course: Main, Snack
Flavor Profile Breakdown
• Light, flaky exterior with golden crispiness
• Tender, savory filling with herb brightness
• Creamy, salty notes from feta or white cheese
• Earthy spinach and aromatic onion
• Subtle peppery warmth
Pro Tips for Best Results
• Use warm water to help develop a soft, pliable dough.
• Resting the dough makes it easier to roll ultra-thin.
• Brush pan lightly with oil — too much makes flatbread greasy.
• Cook over moderate heat to avoid burning outside before inside cooks.
• For extra flavor, add a squeeze of lemon juice to filling.
Variations & Substitutions
• Swap spinach for ground beef or lamb with spices for meat-filled gözleme.
• Use ricotta or mozzarella for a milder cheese option.
• Add fresh herbs like mint or parsley for brightness.
• Try mushrooms or sautéed peppers for vegetarian twists.
• Replace olive oil with melted butter for a richer finish.
Common Mistakes to Avoid
• Rolling too thick — results in doughy texture.
• Overstuffing — filling may burst out while cooking.
• Cooking too hot — flatbread can char before cooked through.
• Not sealing edges well — filling will escape.
• Skipping dough rest — makes rolling difficult.
Serving Suggestions
• Serve with cool yogurt and cucumber salad.
• Pair with mint tea or light Turkish ayran drink.
• Offer sliced lemon wedges to brighten flavors.
• Arrange on a mezze board with olives and dips.
Storage & Reheating Tips
• Store cooked gözleme in an airtight container up to 2 days.
• Freeze individual pieces wrapped in foil up to 1 month.
• Rewarm in a hot skillet to crisp edges again.
• Avoid microwave reheating — dough becomes soggy.
Nutrition Information (Approximate)
Calories: 280 kcal
Protein: 10 g
Carbohydrates: 38 g
Fat: 10 g
Fiber: 3 g
Sugar: 2 g
Sodium: 450 mg
Turkish Gözleme with Savory Filling
Ingredients
Method
- In a mixing bowl, combine all-purpose flour and salt, stirring to blend.
- Gradually add warm water and olive oil to the dry ingredients, mixing with a wooden spoon until a rough dough forms.
- Turn the dough onto a lightly floured surface and knead for about 8 minutes until smooth and elastic.
- Shape the dough into a ball, cover it with a damp cloth, and let it rest for 15–20 minutes.
- While the dough rests, prepare the filling by sautéing diced onion in a little olive oil until soft and fragrant.
- Add chopped spinach, oregano, black pepper, and cook just until the spinach wilts and the mixture is well combined.
- Remove from heat and fold in crumbled cheese; set filling aside to cool slightly.
- Divide rested dough into 6 equal portions and roll each into a smooth ball.
- On a floured surface, roll one portion into a thin oval or circle about 8–10 inches wide.
- Place a generous spoonful of filling on one half of the rolled dough, leaving a border around the edge.
- Fold the dough over the filling and press the edges lightly to seal, creating a half-moon shape.
- Heat a skillet or griddle over medium heat and brush lightly with olive oil.
- Cook the sealed flatbread for 2–3 minutes per side until golden brown and crisp, adjusting heat as needed.
- Transfer cooked gözleme to a plate and repeat with remaining dough and filling.
- Serve warm with a side of yogurt or fresh salad.
Notes
Carbohydrates: 38 g
Fat: 10 g
Fiber: 3 g
Sugar: 2 g
Sodium: 450 mg
Final Thoughts
Homemade Turkish Gözleme with Savory Filling brings the authentic flavors of Turkish street food into your kitchen with minimal fuss. The satisfying crisp crust and flavorful filling make it a versatile dish for entertaining or casual meals with family. With simple ingredients and a bit of technique, you’ll enjoy flaky, golden flatbreads that disappear fast.
FAQs
What is gözleme?
Gözleme is a traditional Turkish flatbread typically filled with savory ingredients like spinach, cheese, or meat and cooked on a hot griddle until crisp.
Can I make the dough ahead of time?
Yes, you can prepare and refrigerate the dough up to one day ahead — just bring it to room temperature before rolling.
Is this recipe vegetarian?
Yes — this version uses spinach and cheese, but you can add cooked meat for a non-vegetarian twist.
How thin should I roll the dough?
Roll it thin enough to see faint light through it — about 8–10 inches wide — for crisp layers.
Can I bake instead of pan-fry?
Pan-frying gives the best crispness, but you may bake at 400 °F (200 °C) until golden if preferred.
