Turkish Gozleme Recipe
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Combine your love of flaky pastries and savory snacks with my authentic Turkish Gozleme recipe. This thin, crisp stuffed flatbread is one of my favorite meals—while we’re stuffing it with a cheesy feta spinach filling in the recipe card below, you can swap in just about anything including meats, veggies and grains.
There are tons of stuffed flatbread recipes from the Middle East, from Azerbaijani qutab to my fusion-style cheese and potato bread. This light, crisp variety from Türkiye is a snap to make—you only need 4 ingredients (and no yeast!) to make the dough. If you’re looking to breathe new life into your leftovers, you need this recipe for gozleme in your life!
How to Make Gozleme
Watch the full video recipe to learn how to make this Turkish gozleme recipe. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
Why You’ll Love Turkish Gozleme
- You don’t need any fancy kitchen equipment or bread-making know-how to make this Turkish specialty. Just mix up the 4-ingredient dough with a fork and knead for a few minutes by hand—no proofing necessary.
- Gozleme is incredibly versatile and can be stuffed with a variety of tasty fillings from all over the globe—think leftover taco meat, or this spinach-feta mixture that is reminiscent of Greek spanakopita.
- This is a quick and easy meal that’ll be ready in just about 30 minutes.
Ingredients & Substitutions
As promised, you only need 4 simple ingredients to make gozleme dough:
- All-Purpose Flour – Also known as plain flour.
- Salt – I recommend using kosher salt or fine sea salt for the best flavor. (Iodized table salt can leave a bitter taste.)
- Milk & Water – To bind the dough. Using higher-fat dairy will yield a more tender result, but you can use any percentage you like. Feel free to swap in your preferred unsweetened plant-based milk instead.
As I mentioned above, you can use just about anything for the filling. Today I’m stuffing mine with a mix of:
- Onion & Spinach – Sautéing the onions in bit of olive oil helps intensify their sweetness, while a quick sauté of the spinach ensures it’s dry enough to keep the dough from getting soggy. Feel free to use any color of onion or shallot, or swap in another variety of greens (e.g. peppery arugula or sturdy kale).
- Feta Cheese – I love the briny flavor and squeaky texture of feta—especially if it’s made from sheep’s milk. You’re welcome to use another variety of cheese if you prefer—goat cheese or cheddar would both be great.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
What is gozleme?
Gozleme is a traditional Turkish flatbread that’s rolled thin and stuffed with savory fillings before being griddled to golden, flaky perfection. Made from a simple dough of flour, water, salt, and sometimes yogurt (no yeast required!), it’s commonly filled with ingredients like cheese, spinach and feta, or spiced minced meat and veggies.
Once filled, the dough is folded into a half-moon shape, sealed, and cooked on a griddle until crisp and golden. Popular as a street food in Turkey, you’ll often find vendors making it fresh over hot coals. Gozleme can be customized with just about any filling, making it a versatile, quick, and satisfying meal or snack for any time of day.
Optional Variations & Dietary Adaptations
One of the best things about Turkish gozleme is how versatile it is—you can stuff it with just about anything to suit your cravings! Here are some fun gozleme filling ideas to get your creative wheels turning:
- Minced Meat & Veggies: Ground beef, lamb, or chicken mixed with onion, bell pepper, and tomato for a hearty, flavorful bite.
- Potato & Cheese: Grated potatoes with crumbled feta and herbs—simple, satisfying, and filling. Want an easy shortcut? Use frozen hashbrowns!
- Sweet Potato & Feta: A sweet-savory combo perfect for those who like a touch of sweetness.
- Zucchini or Squash & Feta: Light, fresh, and herbaceous—a great veggie-forward option.
- Mushroom & Cheese: Earthy mushrooms sautéed and paired with melty cheese and herbs for rich, umami goodness.
- Lamb & Herbs: Seasoned ground lamb with fragrant herbs for a savory, traditional twist.
- Chorizo & Cheese: Spicy chorizo balanced with cheese and herbs for a bold, zesty filling.
- Rice & Veggies: A great way to use leftovers! Add your favorite herbs and spices for extra flavor.
Expert Tips & Tricks
Follow these simple tips and you’ll have crisp, melty, authentic gozleme every time:
- Use fresh, high-quality ingredients – Think fresh spinach, good cheese, and flavorful herbs for the best taste.
- Use a thin and elastic dough – Avoid dense dough; a light, stretchy base lets the fillings shine.
Cook on a hot, dry griddle or pan – No oil needed! Just cook until golden brown and crispy on both sides. - Let it rest before slicing – Allow the gozleme to cool slightly so the cheese sets and everything holds together.
Storage & Reheating
Gozleme is at its best fresh off the griddle—hot, crispy, and melty inside. But if you have leftovers, here’s how to keep them tasty:
- Refrigerate: Let any leftovers cool completely first. Wrap tightly in plastic wrap or foil and store in an airtight container or zip-top bag. It should keep in the fridge for up to 3 days.
- Freeze: For longer storage, freeze for up to 2–3 months.
- Reheat: You have a few options here:
- Pan or griddle (best for crispiness): Heat a dry skillet over medium heat, then griddle the gozleme until warmed through and crispy again, about 2–3 minutes per side.
Oven: Bake at 350°F (175°C) for 10–15 minutes. - Avoid the microwave if possible—it softens the dough and ruins the crunch.
- Pan or griddle (best for crispiness): Heat a dry skillet over medium heat, then griddle the gozleme until warmed through and crispy again, about 2–3 minutes per side.
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Equipment
Ingredients
For the dough:
- 3 cups (375 g) Flour
- 1 teaspoon Salt
- ¾ cup (180 ml) Milk
- ⅓ cup (80 ml) Water
For the filling:
- Olive oil
- 1 Onion chopped
- 14 oz (400 g) Spinach
- 10.5 oz (300 g) Feta cheese
- Salt to taste
- Pepper to taste
Instructions
- Prepare the dough: In a large mixing bowl, whisk together the flour and salt. Gradually pour in the milk and water, mixing with a wooden spoon or your hands until a shaggy dough forms.
- Transfer to a floured surface and knead for 4–5 minutes until smooth and elastic. Cover the dough with a damp towel or plastic wrap and let it rest for 20–30 minutes while you prepare the filling.
- Make the filling: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5–6 minutes until soft and translucent.
- Add the chopped spinach and cook for 2–3 minutes, until wilted and most of the liquid has evaporated. Transfer to a bowl, let cool slightly, then mix in the crumbled feta. Season with salt and black pepper to taste.
- Assemble the Gozleme: Divide the rested dough into 6 equal portions and roll each into a ball. On a floured surface, roll out one ball into a thin rectangle (about 1–2mm thick).
- Spoon 2–3 tablespoons of filling onto one half of the dough, leaving a 3–4cm border. Fold the dough over the filling and press the edges to seal. Repeat with the remaining dough and filling.
- Cook the Gozleme: Heat a large non-stick skillet or cast iron pan over medium-high heat. Place one gozleme in the pan and cook for 2–3 minutes per side, or until golden brown and slightly crisp. Brush with olive oil or melted butter as it cooks for extra flavor and color (optional).
- Remove from the pan and cover to keep warm. Repeat with remaining gozleme.
- Serve: Slice into halves or quarters and serve hot, optionally with a squeeze of lemon or a side of yogurt.
Video
Notes
- Filling ideas: Beyond spinach and feta, try minced meat, mashed potatoes with herbs, mushrooms, or grated zucchini. Just make sure your filling isn’t too wet.
- Cheese: Bulgarian cheese or Turkish beyaz peynir also works great instead of feta.
- Watch the video: Visual learner? Scroll down to watch the step-by-step video tutorial for perfect technique.
Nutrition
Frequntly Asked Questions
There are no eggs in the dough, but milk is a traditional inclusion. Feel free to use a plant-based alternative like oat milk if needed. As far as the stuffing goes, the world is your oyster! Just avoid any eggs or dairy as needed.
One of my favorite parts about these Turkish pastry pockets is they’re all-inclusive—you don’t need to serve them with anything! That said, some Turkish families like to serve a sweet and smoky roasted pepper spread or a tzatziki-like sauce known as cacik on the side. Feel free to put your own spin on it with creamy baba ghanoush or homemade hummus for dipping.
Generally speaking, this flatbread is made with wheat flour so it does contain gluten. While some fillings may include nuts, that’s not the norm—just make sure to read your labels or ask the chef.
Traditionally it’s pan-fried, but you can bake it at 400°F (200°C) for 10–12 minutes, flipping once halfway. Brush with olive oil for a golden finish.
Yes, but it will be less soft and slightly denser. Try a 50/50 mix of all-purpose and whole wheat for a balance of taste and texture.
Delicious ! I’ve tried the recipe once only with spinach, leek, feta and goat cheese but I’ll experiment with other fillings. I just wanted to say that I ate the leftovers after heating them in my oven, 10 mn at 200°C and it was even better than fresh ! Thank you !
I love this recipe, tried it with different fillings and always works great, thank you for the recipe!