This Turkish stuffed flatbread is a beloved street food known for its crisp exterior and tender, flavorful interior. Made with a soft, olive-oil–enriched dough and filled with either savory spiced meat or a creamy spinach and feta mixture, gozleme is simple to prepare at home yet tastes like it came straight from a bustling Turkish market. Finished with a squeeze of fresh lemon, it’s satisfying, comforting, and incredibly versatile.
Why You’ll Love This Recipe
This recipe is approachable even if you’re new to working with dough. The dough is forgiving, easy to roll, and only needs a short resting time. You can customize the fillings to suit your taste, whether you prefer hearty meat or a lighter vegetable option. The flatbread cooks quickly on the stovetop, making it perfect for a weeknight meal, appetizer, or casual gathering. Each bite delivers a balance of crunch, softness, and bold Mediterranean flavors.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Dough
2 cups all-purpose flour
1/2 cup warm water
1/2 teaspoon dry yeast
3 tablespoons plain yogurt
2 tablespoons olive oil
1/2 teaspoon salt
Extra flour for dusting
Meat Filling
1 pound ground lamb or lean beef
1 medium white onion, finely diced
3/4 cup warm water
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon sweet paprika
1/2 teaspoon ground cayenne
Spinach and Feta Filling
1 tablespoon olive oil
1 medium white onion, finely chopped
5 packed cups fresh spinach, chopped
1/4 cup fresh dill, finely chopped
1/4 cup fresh parsley, finely chopped
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1 cup crumbled feta cheese
For Cooking and Serving
Olive oil for frying
Fresh lemon wedges
Directions
In a large bowl, sift the flour and make a well in the center. Add the warm water, yeast, yogurt, olive oil, and salt. Mix until a soft, pliable dough forms. Knead by hand for about 6 minutes or with a mixer for 3 minutes until smooth. Cover and let rest in a warm place for 30 minutes, or until doubled in size.
Divide the dough into 6 equal portions and roll each into a ball. Lightly dust with flour and cover while preparing the fillings.
For the meat filling, combine the ground meat, diced onion, warm water, cumin, salt, pepper, paprika, and cayenne in a bowl. Mix until it becomes a thick, spreadable mixture.
For the spinach and feta filling, heat olive oil in a skillet over medium heat. Sauté the onion until translucent. Add spinach, dill, parsley, salt, and red pepper flakes, cooking until the spinach wilts. Stir in the feta cheese, cook for 2 minutes, then remove from heat and let cool.
Roll each dough ball into a very thin circle, large enough to fill your skillet when folded. For the meat filling, spread the mixture over half of the dough, fold the other half over, press out air, and seal the edges. For the spinach filling, place the filling in the center and fold the dough over from all sides to form a sealed parcel.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook each gozleme for a few minutes per side until golden and crisp. Serve hot with lemon wedges.
Servings and timing
This recipe yields 6 stuffed flatbreads, serving 3 to 6 people depending on portion size.
Preparation time: 30 minutes
Resting time: 30 minutes
Cooking time: 10 to 12 minutes
Total time: Approximately 1 hour 15 minutes
Variations
You can substitute the spinach with Swiss chard or kale for a slightly different flavor. Mashed potatoes mixed with herbs and spices make a comforting vegetarian filling. For a richer cheese option, combine feta with a mild melting cheese. Spices can be adjusted to taste, adding more heat or keeping it mild.
Storage/Reheating
Leftover gozleme can be stored in the refrigerator for up to 4 days in an airtight container. Reheat in a dry skillet over medium heat until warmed through and crisp again. They can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating on the stovetop or in a 190°C oven until hot and crisp.
FAQs
What is gozleme traditionally filled with?
Classic fillings include spinach and cheese, ground lamb or beef, and sometimes spiced potatoes.
Is gozleme made with yeast?
Traditionally it is unleavened, but adding a small amount of yeast makes the dough softer and easier to work with.
Can I make the dough ahead of time?
Yes, the dough can be prepared a day in advance and stored in the refrigerator, then brought to room temperature before rolling.
How thin should the dough be?
The dough should be rolled very thin, almost translucent, so it cooks quickly and becomes crisp.
Can I bake gozleme instead of frying?
Pan-frying is traditional, but baking is possible; the texture will be slightly less crisp.
What oil is best for cooking gozleme?
Olive oil is preferred for flavor, but another neutral oil can be used if needed.
Can I make this recipe vegetarian only?
Absolutely. The spinach and feta filling or potato-based fillings work very well.
Why did my gozleme tear while rolling?
The dough may need a bit more resting time. Even if it tears, it can be pinched back together easily.
How do I keep gozleme warm for guests?
Place cooked flatbreads on a baking sheet in a low oven until ready to serve.
What should I serve with gozleme?
A fresh salad, yogurt-based sauce, or simple vegetables pair beautifully with it.
Conclusion
Turkish stuffed flatbread is a wonderful example of how simple ingredients can create something truly special. With its crisp exterior, tender dough, and endlessly adaptable fillings, gozleme is perfect for sharing or enjoying as a satisfying meal on its own. Once you try making it at home, it’s sure to become a regular favorite in your kitchen.
Turkish stuffed flatbread, known as gozleme, is a crispy yet tender flatbread filled with savory meat or spinach and feta. This street-food favorite is simple to make and endlessly customizable.
Ingredients
Dough:
2 cups all-purpose flour
1/2 cup warm water
1/2 teaspoon dry yeast
3 tablespoons plain yogurt
2 tablespoons olive oil
1/2 teaspoon salt
Extra flour for dusting
Meat Filling:
1 pound ground lamb or lean beef
1 medium white onion, finely diced
3/4 cup warm water
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon sweet paprika
1/2 teaspoon ground cayenne
Spinach and Feta Filling:
1 tablespoon olive oil
1 medium white onion, finely chopped
5 packed cups fresh spinach, chopped
1/4 cup fresh dill, finely chopped
1/4 cup fresh parsley, finely chopped
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1 cup crumbled feta cheese
For Cooking and Serving:
Olive oil for frying
Fresh lemon wedges
Instructions
In a large bowl, sift the flour and make a well in the center. Add the warm water, yeast, yogurt, olive oil, and salt. Mix to form a soft, pliable dough.
Knead by hand for about 6 minutes or with a mixer for 3 minutes until smooth. Cover and let rest in a warm place for 30 minutes, or until doubled in size.
Divide the dough into 6 equal portions and roll each into a ball. Dust lightly with flour and cover while preparing the fillings.
For the meat filling: In a bowl, mix ground meat, onion, warm water, cumin, salt, pepper, paprika, and cayenne until spreadable.
For the spinach and feta filling: Heat olive oil in a skillet, sauté onion until soft. Add spinach, dill, parsley, salt, and pepper flakes. Cook until wilted. Stir in feta, cook for 2 minutes, then cool.
Roll each dough ball into a thin circle. For meat: spread mixture over half and fold over, sealing edges. For spinach: place in center and fold dough over to form a parcel.
Heat 2 tablespoons olive oil in a skillet over medium heat. Cook each gozleme for a few minutes per side until golden and crisp.
Serve hot with lemon wedges.
Notes
You can make the dough ahead and refrigerate overnight.
Try fillings like mashed potatoes or mixed cheeses for variety.
Resting the dough helps prevent tearing during rolling.
Spinach can be replaced with Swiss chard or kale.
Gozleme is best fresh but reheats well in a skillet or oven.
