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    Home / Lunch / Gözleme (Turkish Stuffed Flatbread)

    Gözleme (Turkish Stuffed Flatbread)

    Paper-thin griddled flatbread folded around spinach and feta, browned in butter and cut into wide ribbons.

    ⏱ 40 minPrep time
    🔥 20 minCook time
    🍽 6Servings
    🏷 LunchCategory
    ☆☆☆☆☆No ratings yet
    Golden Turkish gözleme stuffed flatbread with spinach and feta

    Gözleme is the food of Turkish village kitchens, and at outdoor markets you can watch women roll it out by hand on low round tables. A soft dough is rolled paper-thin, filled with anything from spinach and feta to potato or minced meat, folded into a half-moon, and cooked on a hot griddle. Fresh from the griddle, cut into ribbons, it is a meal in itself or a glorious snack with ayran. No two gözleme are quite alike, and that is the charm.

    Griddle-browned and butter-glazed

    The thin dough cooks up tender with crisp, golden patches, and the spinach-and-cheese filling stays bright and salty inside. Brushing the cooked gözleme with butter is what gives it its glossy finish and rich flavor. Roll the dough as thin as you dare, and keep the griddle hot — the thinner the dough, the better the result. The classic filling is spinach and white cheese, but leftover potatoes and herbs make a wonderful second batch.

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    Step by stepInstructions

    1. In a bowl, mix the flour and salt. Add the warm water and olive oil and knead into a soft dough, about 5 minutes. Cover and rest 30 minutes.
    2. In a skillet over medium heat, wilt the spinach with a splash of water until it collapses, about 3 minutes. Drain well, pressing out the liquid, and cool slightly.
    3. Mix the spinach with the feta, parsley, black pepper, and red pepper flakes.
    4. Divide the dough into 6 balls. Roll each ball out on a floured surface into a very thin round, about 12 inches across.
    5. Spread a portion of the filling over half of each round, leaving a 1-inch edge. Fold the other half over to make a half-moon and press the edges to seal.
    6. Cook the gözleme one at a time on a hot, dry griddle or large skillet over medium-high heat, about 3 minutes per side, until golden spots form.
    7. Brush both sides with melted butter as they finish and keep warm. Cut into wide ribbons and serve hot.

    💡 Chef tips & storage

    Roll the dough as thin as you dare; thick gözleme is doughy instead of crisp. Cook on a dry griddle and brush with butter only after each side is browned.

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    Recipe details

    Prep40 min
    Cook20 min
    Servings6
    CategoryLunch
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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