
Feta, Spinach And Herb Gozleme
I’d been meaning to make Gozleme since I saw it on Masterchef Australia. The ultra thin dough crisps up wonderfully around the filling, producing a perfect street food type wrap. As I watched Amena El Shafei easily roll and stretch the dough manipulating it to the shapes she wanted, I realised what a dream this yogurt enhanced dough was to use. Unlike pizza dough which can stubbornly shrink back, once stretched or rolled Gozleme dough stays put and can be stretched and rolled ultra thin to give a wonderful crisp outer to your chosen filling. I’ve used to to make a spin on the traditonal filling and added herbs to Feta, Spinach And Herb Gozleme with Raclette which adds flavour and a wonderful stringy texture.

Homemade Gozleme In Turkey
Gozleme is a traditional unleavened bread from Turkey traditionally cooked over a wood fire, until it blisters and is golden brown with darker spots. It can be cooked on a griddle or over a barbecue. My recipe uses yeast and yogurt, the yogurt makes the dough more pliable and the yeast helps them keep a little better than when made with non yeasted dough.
To make the Gozleme the dough needs to be really thin, It’s very pliable and can be rolled and stretched to a few millimetres thickness.

Gozleme Dough Rolled Very Thin
The dough only needs to be roughly circular and if there are a few holes around the edge from stretching the dough, they won’t matter either. You just need the centre to be free of holes. After rolling it out, turn down the upper and lower edge to reinforce it.

Gozleme Dough With The Top And Bottom Edges Turned Over
Place the filling in the centre of the Gozleme, without it overlapping the double edges.

Feta, Spinach And Herb Filling In centre Of Gozleme
Wrap one side of the dough over the filling and press the double edges together.

First Fold One Side Of The Dough Over The Filling
Now fold the other side of the dough over to create a wrapped parcel.

A Feta, Spinach And Herb Filled Gozleme Ready To Be Cooked
Then Transfer the parcel to a griddle or frying pan and cook on both sides for 5-7 minutes.

Gozleme Cooking On A Griddle Pan
RECIPE
Feta, Spinach And Herb Gozleme
makes 6

Feta, Spinach And Herb Gozleme
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I know what you mean about bread dough, but this dough sounds great to work with. I missed that episode on MC Australia, glad you took up the challenge to make this, looks and sounds yum!
I have never heard of this but it looks so good. I appreciate all your detailed directions and photos for those of us, like me, who aren’t great with bread dough!
Never heard about this but definitely looks so good! This looks so much like Indian stuffed bread to me.
Okay you make it sound so easy I think I’ve gotta try it. Plus look how beautiful it looks with those greens in there! Yum!
I have never made my own flatbread but you make it look so easy. I love the flavor combo here.
I love that the dough is made with Greek yoghurt and the filling sounds so good too.
This would be amazing and your pictures were really interesting. What a lovely sandwich! The feta spinach combination sounds just delicious, YUM!!
Gozleme is so delicious! it’s such a popular market staple too. Every market here seems to have a gozleme stall. Yours looks really good GG! I love it with extra slices of lemon.
Wow! Love your photo from Turkey! I’ve never heard of these. Sort of like a panini, but oh, that bread!!!