Gözleme: Best Turkish Street Food (Turkish Flatbread Recipe)

By The Mediterranean Dish · 90 min

Ingredients

Instructions

1. Sift the flour into a large bowl, make a well, add the salt, lukewarm water and 3 tablespoons olive oil, and mix with clean hands until a shaggy dough forms.
2. Knead the dough on a floured surface for 2 to 3 minutes until smooth and semi-firm. Coat with a little olive oil, cover with a damp towel and rest for 20 minutes.
3. Mix the baby spinach, onion and 2 tablespoons olive oil in a large bowl, season with salt, black pepper and Aleppo pepper, massage well, then add the feta and mix again. Taste and adjust.
4. Divide the dough into 6 equal balls, cover with a damp towel.
5. Roll each ball into a very thin circle about 10 1/2 inches (27 cm) across.
6. Spread about 1/2 cup of filling over one half of each circle, leaving a 0.8-inch (2 cm) border.
7. Fold the empty half over the filling, press out air, and seal the edges firmly with your thumbs (a little water helps).
8. Keep the finished gozleme covered with a towel so they do not dry out.
9. Heat a 11-inch (28 cm) non-stick pan over medium-high heat. Dry-cook each gozleme 1 minute, flip and cook 1 minute, flip and cook 45 to 50 seconds, flip and cook another 45 seconds, until light brown patches appear on both sides.
10. Brush both sides of each cooked gozleme with olive oil and keep covered while cooking the rest.
11. Serve warm or at room temperature, on their own or with a salad.

Summarized from The Mediterranean Dish's video. Watch it for the details.