Get ready because I'm going to show you how to make the best Gozleme at home! It's a Turkish flatbread stuffed with a spinach and feta mixture, here I've made a high protein yogurt dough that’s crispy on the outside with a flavorful filling.
If you ask me what’s my favorite Turkish food, I don't need to think about it as the answer is always Gozleme! It's a Turkish flatbread which is stuffed with a filling and pan fried until golden brown. The most common filling is spinach and cheese, but there are also other flavors such as spiced mince meat and there's even a potato filling. It's one of the most popular street foods in Turkey that everyone loves, whether it's as a snack or quick meal.
Growing up in Sydney, Australia, there is a large Turkish population. I’ve loved the cuisine since childhood especially as I had Turkish friends and loved their mothers cooking. Gozleme is one of those foods that you will see at every food market and you can smell them cooking from a mile away! The best part is they're always made fresh so you can see a group of ladies, most of which were seniors and grandmothers hand making the gozleme right infront of you. There was always a long queue but trust me it was worth the wait.
Here I've made a healthier high protein 2 ingredient dough using Greek yogurt. The dough doesn't need any yeast and the yogurt helps achieve a soft texture without much kneading at all. You don't need any fancy equipment either, just your hands. I must admit I have stuffed my gozleme a lot more than the ones you find at the markets, but I personally love it this way hehe! I’ve also used this dough for other recipes such as my flatbread pita, protein bagels and even a pizza!
If you've never tried gozleme before, think of it like a quesadilla, where there is a very thin flat dough which is then stuffed with a filling. The dough is then folded over to seal it before being pan fried until perfection 😊
Some more Turkish recipes to try are Turkish eggs (cilbir), red lentil soup and cacik.
Table of Contents
What makes this recipe special
- Quick and Easy: No complicated techniques or fancy equipment needed
- Versatile Fillings: Mix and match spinach and feta, seasoned meat or potatoes
- Crazy Delish: Everyone, from kids to adults love gozleme, its always a hit!
- Healthier Recipe: Here I’ve used Greek yogurt in the dough which adds extra protein
Ingredients and Substitutions
- Self-raising flour forms the base of the dough. You can substitute with plain all purpose flour and a teaspoon of baking powder if needed. Whole wheat flour can be an alternative, however the final result has a much denser texture
- Greek yogurt is the 2nd ingredient for the dough. It adds softness, reduces kneading time and adds extra protein, calcium and nutrients. I've used non fat yogurt, however full fat will be great too
- Spinach is the core of my filling. I prefer using fresh spinach or baby spinach. Its best to chop it well and scrunch it with your hands to break it down. Frozen spinach can be substituted however it will need to be thawed and ensure all of the water is squeezed out. Swiss chard or kale can be used as alternatives however they would need to be cooked first as they are more dense
- Feta cheese provides a creamy, salty balance to the spinach. I like to crumble it up with my hands. Traditional gozleme is made with a similar salty Turkish cheese which you can also add
- Extra virgin olive oil is for frying the gozleme and gives it a lovely golden color
- Lemon is squeezed on top when serving to brightened the flavor profile
Other Filling Ideas
- Cooked ground meat with spices such as garlic, cumin and paprika
- Sauteed mushrooms
- Sauteed or roasted vegetables
- Diced cooked spiced potatoes and onions
- Chard and scallions
How to make Gozleme
You can make this delicious Gozleme at home! You'll be surprised how easy it is. Follow my simple steps below (note quantities are listed in the recipe card below)
Add self raising flour, salt and greek yogurt to a large bowl. Combine with a spoon to start
Then using one hand mix together in the bowl until it forms one rough ball
Knead on a lightly floured surface for 3-5 minutes (If it's too sticky or wet, sprinkle lightly with flour as needed, some brands of yogurt are more wet so require more flour)
Let the dough rest for 10 minutes whilst you make the filling
Chop up the spinach and use your hands to scrunch it to break it down more
Add spinach to a bowl, crumble in feta cheese and season with salt and pepper
Cut the dough into 2 equal pieces and roll them into balls
Dust the table with flour and roll the dough into a thin circle (10–12 inches / 25–30 cm), flipping and sprinkling with flour regularly. Roll as thin as possible without tearing
Add half of the filling evenly to one half of the dough
Fold the dough over the filling and seal the edges with your fingers. Repeat with the second dough
Heat a large pan over medium heat with olive oil. Place a gozleme in the pan and cook for 3-5 minutes until golden
When golden brown, remove from the pan and place on a board. Repeat with the 2nd dough. To serve, slice into triangles with a squeeze of lemon and enjoy!
Tips and Tricks
- Ensure to flour your work surface as this dusting of flour will prevent the dough from sticking while kneading and rolling
- If the dough seems too wet or sticky, keep sprinkling with flour as needed. Every yogurt brand will have different consistencies
- Try and roll the dough as thin as you can without it tearing. Add flour as you go and keep flipping it upside down
- Cook on a medium heat and not too hot as you want the spinach to cook on the inside
- Gently press the gozleme down with a spatula to flatten it, this helps the cooking process and shape
Storage Instructions
- Store any leftovers in an airtight container for up to 3 days
- Reheat in a skillet for a few minutes or you can also use an oven or air fryer
- Freeze cooked gozleme in airtight freezer bags or containers. Allow to thaw then reheat as per above
FAQs
Gozleme is a popular Turkish street food, best described as a thin and crispy stuffed flatbread with different fillings
The concepts are very similar between a quesadilla and gozleme as they are both thin stuffed flatbreads with cheese and fillings, then cooked on a hot skillet. The gozleme dough however is much softer unlike a quesadilla that usually consist of corn flour
Ground lamb or other meats, scallions, cooked diced potatoes, mushrooms, onions, or other vegetables
Both are Turkish breads, however quite different. The filling of the gozleme is fully encased inside the dough and not visible however the filling of a pide is visible. The gozleme dough is also much thinner than pide which has a thicker bread/pizza like dough
Yes! Brush well with olive oil and bake at 375°F / 190°C until golden brown
More Bread Recipes
More Turkish Recipes
Looking for other recipes like this? Try these:
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
Gozleme (Easy Yogurt Dough)
Video
Ingredients
- ¾ cup Greek yogurt - I’ve used non-fat
- 1 cup self raising flour - or all purpose flour
- 1 teaspoon baking powder - only add if using all purpose flour
- 1 ½ tablespoons extra virgin olive oil for frying
- Good pinch of salt
- Lemon wedges for serving
Filling
- 2 ½ cups (packed) fresh spinach or baby spinach
- 100g / 3.5oz feta cheese
- Salt and black pepper to taste
Instructions
- Add flour, salt, and yogurt to a large bowl. *Add baking powder if using AP flour. Mixing with a spoon or one hand to form a rough ball
- Transfer to a floured table and knead for 3–5 mins until smooth. *Sprinkle more flour if too sticky or wet. Then rest for 10 mins
- Add chopped spinach to a bowl and scrunch with your hands to soften. Then crumble in the feta cheese, add salt and pepper, and stir together
- Cut the dough into 2 equal pieces and roll them into balls
- Dust the table with flour and roll the dough into a thin circle (10–12 inches / 25–30 cm), flipping and sprinkling with flour regularly. Roll as thin as possible without tearing
- Add half of the spinach mixture evenly to one half of the dough
- Fold the dough over the filling and seal the edges with your fingers. Repeat with the 2nd dough
- Heat a large pan over medium heat with 2 teaspoon olive oil. Place a gozleme in the pan and cook for 3-5 minutes until golden
- Brush or spray the top with oil, flip it over using a spatula and and gently press it to flatten it
- When golden brown, remove from the pan and place on a board. Repeat with the 2nd dough. Slice into triangles, add a squeeze of lemon and enjoy!
Boka says
Absolutely AMAIZING
Ayeh Manfre says
Yay! It's one of my favorites too 🙂
Bill says
"3-5 minutes of kneeding...." Nearly 20 minutes later and lots more flour and it's still a sludgy mess, I don't see how this recipe works!
Ayeh Manfre says
Oh no this doesn't sound right, it only needs a few minutes of kneeding. If you overkneed the dough, it will keep getting too soft due to body heat and the yogurt
Lisa says
Can I substitute gluten free flour? Would I need to adjust anything for it?
Ayeh Manfre says
I haven't tested myself sorry Lisa, but I've seen it works on other recipes using the same dough, so its worth a shot. Let me know how you go xx
Marcia Collins says
Easy and delicious
Ayeh Manfre says
So glad you loved it Marcia 🙂
Maria says
This recipe was so easy and really delicious. I love how I usually have all the ingredients in my house too. Next time I might add some ground meat for more protein. I'll definitely be making this recipe again.
Ayeh Manfre says
So glad you loved it Maria!! Yes the filling options are endless 🙂
Lynley says
Gosh - just the best, easiest and most delicious meal! We scoffed them down as they came out of the pan. The squeeze of fresh lemon perfectly complimented all the flavours. This is my new go to meal - thank you.
Ayeh Manfre says
Aw that's amazing to hear, you are so welcome! We're always the same and eat them so fast once off the pan 🙂
Hend says
As usual your recipes don't disappoint. I did use wholemeal flour which made the dough a bit thicker so had to add a tbsp of yoghurt and it turned out great. I also added some sumac the filling which added some extra zing to the taste☺️. Thank you for an amazing recipe.
Ayeh Manfre says
I'm so glad to hear this Hend!!! Love the idea of adding sumac, thank you for the tips for wholemeal flour too 🙂