Gözleme (Turkish Flatbread)
Gözleme is a savoury traditional Turkish flatbread, made of hand-rolled dough that is lightly brushed with butter and eggs, filled with various toppings, sealed, and cooked over a griddle.
40 min · serves 10
Ingredients
- 5¼ cups (600 grams) all-purpose flour
- 2½ teaspoons (15 grams) salt
- 2 teaspoons (7 grams) dry yeast
- 1 teaspoon (4 grams) white granulated sugar
- 1¼ cups (300 grams) water
- ½ cup (100 grams) oil
- ⅓ cup (65 grams) butter
Steps
- Sift flour in a large bowl, reserving 1 cup of flour.
- Sprinkle with salt and mix. Make a well in the centre.
- Combine yeast and sugar in a small bowl. Stir in ¼ cup warm water.
- Pour the liquid into the well in the centre of the flour.
- Cover yeast with some flour. Let stand for 10 minutes to rise.
- Stir in remaining liquid, blending thoroughly. Knead for 5 minutes to form a medium-soft dough.
- Cover and let rise in a warm place for 1 hour or until doubled in bulk.
- Place dough on lightly floured board. Divide into 10 portions with floured hands.
- Shape portions into balls; roll each ball out with rolling pin into a 5 mm thick rectangle. Brush with oil.
- Fold opposite edges over, bringing edges together in centre.
- Spread filling over half of pastry. Then fold other half over filling, shaping into an oblong.
- Seal edges well, pressing slightly.
- Heat griddle or a cast iron skillet.
- Grease with butter and place gözleme on griddle.
- Brown on both sides.
- Serve hot with ayran.
More recipes with flour, yeast or butter
Adapted from “Gözleme (Turkish Flatbread)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.