{"id":72878,"date":"2022-01-26T16:00:00","date_gmt":"2022-01-26T15:00:00","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=72878"},"modified":"2025-07-16T20:47:58","modified_gmt":"2025-07-16T18:47:58","slug":"gozleme-with-spinach-and-feta","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/gozleme-with-spinach-and-feta\/","title":{"rendered":"Homemade Gozleme with Spinach and Feta"},"content":{"rendered":"

Turkish Gozleme Recipe \u2013 easy, homemade, Turkish flatbread that\u2019s perfectly crispy on the outside and filled with delicious Mediterranean flavors (spinach and feta) on the inside. It\u2019s easy to make and can be made with your favourite type of fillings.<\/p>\n

What Are Gozleme?<\/h2>\n

Gozleme are Turkish street food at its best. It\u2019s a traditional savoury Turkish flatbread that is rolled paper thin, and filled with various topping, such as meat, potatoes, mushrooms, spinach, feta and herbs. Actually pretty much anything \u2014 even sweet fillings. And then it is folded together (in half or like an even lope) and grilled until golden-brown. It can be made from unleavened or leavened bread.<\/p>\n

For my version, I choice to go with a leavened flatbread that is also made with a little Greek yoghurt for added richness and acidity, which I think balances the flavours quite nicely. I also choose to rise my dough twice. I think this makes it a little easier to work with if the dough can rest again after been formed into balls.<\/p>\n

\"Homemade<\/a><\/p>\n

A simple flatbread dough<\/h2>\n

Like all simple flatbreads, there are only a few ingredients needed.<\/p>\n

Flour \u2013<\/strong> all-purpose flour is what is typically used.<\/p>\n

Yeast –<\/strong> there is the great debate over whether flatbread should include yeast. I like to include it, as it gives the dough a chewier texture.<\/p>\n

Salt \u2013<\/strong> seasoning gives the dough flavour, so not to be skipped. Otherwise, the entire flatbread will taste bland.<\/p>\n

Yogurt \u2013<\/strong> I like to use Greek yogurt for it\u2019s tangy acidity. Plus it also doubles up as an additional binder.<\/p>\n

Olive Oil –<\/strong> enhances the texture, flavour, and moisture of the flatbread.<\/p>\n

Water \u2013<\/strong> Key for getting the right consistency.
\n\"Vorbereitungsschritte<\/a><\/p>\n

\"Preparation<\/a><\/p>\n

Preparing the dough<\/h2>\n

The great thing about this simple dough is that you can easily prepare it by hand or using a kitchen machine \/ stand mixer. Both methods, only take minutes.<\/p>\n

With a food processor:<\/a> Use the dough hook and simply knead on medium for 6-7 minutes, until the dough is smooth. If the dough is too sticky, add a little addiitonal flour.<\/p>\n

By hand: After combining the dry ingredients, make a well in the centre and pour in the yeast mixture, olive oil, yoghurt and water. Mix until it forms a shaggy dough, then knead on a floured surface until smooth, about 5 minutes.<\/p>\n

Preparing the filling<\/h2>\n

The great thing about a spinach and feta filling is that there is no pre-cooking needed. We are not packing the flatbreads full, so even though there is a short grilling time, this is enough to warm the filling. Simply chop up the spinach quite fine, mix it together with the rest of the filling ingredients and you\u2019re ready to go. For my filling, I choose to use green onion, but finely chopped white onion can also be used in its place.
\n\"Preparation<\/a><\/p>\n

How to cook the Turkish flatbread<\/h2>\n

My personal choice is to use my LeMax tabletop grill<\/a> as it allows me to prepare more than one Gozleme at a time. But a regular stovetop skillet is also fine.<\/p>\n

    \n
  1. Simply heat oil in a large skillet over medium high heat.<\/li>\n
  2. Heat a little oil in the pan, or brush one side of the Gozleme before transferring to the skillet. Cook until golden brown (2-3 minutes), pressing it down so that the entire surface, comes into good contact with the pan.<\/li>\n
  3. Brush the uncooked side with oil and then flip and cook on the second side, another 2-3 minutes.<\/li>\n
  4. Repeat and enjoy!<\/li>\n<\/ol>\n

    \"G\u00f6zleme<\/a><\/p>\n

    \"G\u00f6zleme<\/a><\/p>\n

    \"Homemade<\/a><\/p>\n

    If you like this recipe, then maybe you\u2019ll like these too!<\/h2>\n