Gözleme is a traditional savory Turkish homemade flatbread that has different fillings in it. Its dough is made with only flour, salt, and water. At first, it may look like a big Bazlama bread; however, Gozleme doesn’t have sugar and dry yeast in it.
Gözleme was first founded in the Anatolia region centuries ago. You can consider the Anatolia region at the heart of Turkish cuisine. Today, you can find it in cafes and restaurants in metropolitan cities where it is served as a delicious appetizer. Most of us prefer to enjoy Gozleme for breakfast while others enjoy it during the day for lunch or as a snack.
In Turkey, every region has its own variation of Gözleme. When you visit Anatolian villages, you can see local women sitting right beside wooden tables where they prepare the Gözleme dough. After Gözleme dough preparation, they place them onto gas-powered, thin-plated special grills, which are called saç, to cook at.
You can make this delicious flatbread with various fillings. If you are a vegetarian, you can go with spinach. If you are a meat lover, you can go with minced meat or bacon. When it comes to its fillings, your options are endless. The most common fillings are with spinach or minced meat or mozzarella cheese or potatoes or white cheese or pastırma. Today, I am going to share with you the one which I like the most. It is the one with minced meat and mozzarella cheese.
If you make the proper dough, you can make most of the Turkish Börek varieties. My favorite Çibörek, is also made with the same dough ingredients as Gözleme. I highly recommend you to check my Çibörek post too. Once you get used to making this simple dough, you will master the Turkish pastry.
- 2.5 cups Flour
- 1 cup water
- 2 teaspoon salt
- 150 gram regular ground beef
- 150 gram mozzarella cheese grated
- 1 onion (mid size) grated
- 1 teaspoon salt
- 10 pcs fresh parsley leaves finely chopped
- 1/2 teaspoon ground black pepper
- 2 tbsp butter
Combine flour, water, and salt in a large bowl and mix them well. After you make the dough; close the bowl top with a moisturized piece of cloth or towel and let the dough rest about 20 minutes.
While the dough is resting, combine the ground beef, grated mozzarella, grated onion, salt, ground black pepper, parsley leaves.
After the dough rest, put some flour to the counter surface and divide the dough to 8 equal pieces. Take the first piece of the dough you divide and roll it until it has 3-4 mm thickness (make thin) and 35-40 cm radius with a rolling pin.
Take 1 spoon of filling mixture and spread it on to the 20 cm radius dough sheet. Close the dough sheet sides and top and bottom. Apply the method to the remaining dough sheet pieces.
Heat the flat top grill or electric griddle at medium heat. Brush the base of the flat top grill with butter. And then put the closed dough sheets on the flat top grill (two by two OR three by three according to the size of your flat top grill). Flip the dough sheets at every 30 seconds and brush the flipped side of the dough sheets with butter. Cook them until both sides of the dough sheets have a golden color.
Tip: Garnish it with lemon wedges.