Gozleme - Turkish Stuffed Flatbread
Gözleme is a traditional savory Turkish flatbread. The dough is usually unleavened, and made with wheat flour. The dough is rolled thin, then filled with various toppings, sealed, and cooked on pan or over griddle.
Ingredients
- Dough:
- Flour (All-purpose) - 500g
- Water - 130g
- Milk - 150g
- Oil - 20 (2 tbsp)
- Vinegar - 3g (1 tsp)
- Sugar - 15g (1 tbsp)
- Salt - 10g (2 tsp)
- For Stuffing:
- Per one gozleme:
- Spinach - 50g
- Feta Cheese - 50g
- Per one gozleme:
- Cooked ham - 50g
- Mozzarella - 70g
- Per one gozleme:
- Mozzarela - 50g
- Mature Cheese (Cheddar; Emmental; Gouda) - 50g
- Gorgonzola (Blue cheese) - 25g
Instructions
- Sift the flour and set aside 4 tablespoons. Add sugar and salt, mix the flour and dry ingredients. Add wather, oil, vieger and oil. Combine ingredients by stirring in a circular motion starting from the center to the outside. Mix the dough well with hand, wooden spoon or mixer with attachments for dough without adding flour at this stage.
- Gradually add the remaining flour, spoon by spoon until all used. Knead the dough into a ball shape. Cover the dough and leave it rest for 20 minutes.
- Divide the dough into 12 equal portions; 70g each one. Make small balls and leave them rest covered for an hour
- Meanwhile, prepare the stuffing.
- Take a ball and make thinner with your fingers and roll using a rolling pin in 25cm circle
- Spread filling evenly, put another dough on top and seal the edges tightly. Trim an excess to make a nice round gozleme
- Heat up the pan for 5 minutes on the highest temperature of you hob
- Place gozlema on the hot pan and cook for 30 seconds, turn it on the other side and cook for 30 seconds. Turn again and cook for 60 seconds each side. Coat thinly with butter.
- Repeat the process for each gozleme filling them up with differently stuffin
