Turkish flatbread with fillings

Gozleme is a versatile Turkish flatbread filled with savory mixtures like spinach and feta or spiced minced meat. It comes together quickly and makes a satisfying lunch or snack that feels homemade without complicated steps.

I first made this after discovering the joy of homemade flatbreads and it quickly became a weekend favorite. The combination of spices and fresh greens wrapped in crisp dough always feels like a treat.

Ingredients

• All-purpose flour: creates a soft yet sturdy dough carrying the filling well – choose unbleached for better texture
• Extra virgin olive oil: keeps the dough tender and adds subtle richness – pick a good quality one for flavor impact
• Baby spinach: adds a fresh, mild green base to the fillings – look for bright, tender leaves without bruising
• Garlic: infuses both fillings with fragrant warmth – fresh cloves are best for vibrant taste
• Egg: binds the spinach and feta filling ensuring it holds together nicely – use large eggs at room temperature
• Black pepper: enhances the filling with mild heat and depth – freshly ground if possible
• Danish feta: gives a creamy salty punch to the fillings – opt for creamy and slightly crumbly for best melt and taste
• Mozzarella: adds gooey texture to the spinach filling – fresh shredded helps it melt evenly
• Onion and capsicum: bring sweetness and crunch to the meat filling – select firm and fresh produce
• Beef or lamb mince: forms the hearty element of the meat filling – lean but not too dry
• Ground spices like cumin, paprika, and cayenne: build fragrant warmth and a touch of spice – buy fresh from local shops for best flavor
• Water: adjusts dough consistency and moisture in the filling – use filtered or room temperature where possible
• Lemon wedges: brighten the served gozleme – fresh, unwaxed lemons are ideal

Instructions

Combine and knead dough:

Mix flour, olive oil, salt, and water in a stand mixer with a dough hook on medium-high speed for about two and a half minutes. This develops gluten creating a smooth, pliable dough that can be rolled thin. If you do not have a mixer, mix by hand until the dough forms a soft ball.

Rest the dough:

Cover the dough with a towel or plastic wrap and let it rest for twenty minutes. Resting helps relax the gluten making rolling easier and dough less elastic.

Divide and roll dough pieces:

Lightly flour your work surface and cut the dough into four equal pieces. Roll each piece into a thin rectangle approximately thirty five centimeters long and twenty centimeters wide. The dough should be thin but not tearing.

Prepare the meat filling:

Heat one tablespoon olive oil in a skillet over high heat. Cook minced garlic and onion for one minute until fragrant, then add chopped capsicum and continue cooking for two minutes until softened. Add minced beef or lamb and cook until browned, breaking up lumps. Stir in cumin, paprika, cayenne pepper, salt, black pepper, and one tablespoon water. Cook for two more minutes. Add baby spinach and stir until wilted. Remove from heat and cool before assembling.

Prepare the spinach feta filling:

In a mixing bowl combine baby spinach, minced garlic, eggs, and black pepper. Use your hands to scrunch the mixture reducing its volume. Add crumbled Danish feta and stir gently to combine.

Assemble the gozleme:

Place one dough rectangle on a floured surface. Spread your preferred filling over half of the dough, pushing it close to the edges without spilling. For the meat filling, sprinkle crumbled feta over the top. For the spinach feta version, add shredded mozzarella evenly. Fold the other half of the dough over the filling. Press down edges firmly, pushing out air pockets and sealing with a little water if necessary.

Cook the gozleme:

Sprinkle flour onto a pizza paddle or large flat spatula and slide one gozleme onto it. Heat one and a half tablespoons olive oil in a large skillet over medium-high heat. Carefully slide the gozleme into the pan. Cook, pressing lightly with a spatula until golden and crispy on the bottom, about three minutes. Flip and cook the other side until crisp and browned.

My favorite part is the combination of spices with fresh spinach. It reminds me of sharing gozleme with family on a bright Saturday afternoon filled with laughter and chatter, making simple food feel like a celebration.

Storage Tips

Store leftover gozleme wrapped in foil or airtight container in the fridge. Reheat in a skillet or oven to regain crispness rather than the microwave to avoid sogginess. The dough can be made ahead and refrigerated for up to two days or frozen for longer storage just thaw and rest before rolling.

Ingredient Swaps

Swap Danish feta with halloumi or goat cheese for different flavor profiles. Use kale or Swiss chard in place of spinach for a more robust green. Try turkey mince if you prefer a leaner meat option for the filling

Serving Ideas

Serve with a fresh salad dressed with lemon and olive oil to balance the rich flatbread. Add a side of yogurt or tzatziki for creamy tang. Lemon wedges squeezed over the hot gozleme lift the flavors and add brightness

Enjoy this delightful homemade gozleme as a versatile meal or snack perfect for sharing with loved ones anytime.

Frequently Asked Recipe Questions

→ What type of flour works best for the dough?

All-purpose flour creates a tender and pliable dough that’s ideal for rolling thin and cooking evenly. For gluten-free options, a gluten-free blend can be used.

→ How do I prevent the dough from sticking while rolling?

Sprinkle your work surface and rolling pin lightly with flour to prevent sticking. Resting the dough also helps relax gluten, making it easier to roll out.

→ Can I use other fillings besides spinach and meat?

Absolutely! Cheese blends, mushrooms, or sautéed vegetables are excellent alternatives and complement the flatbread’s texture well.

→ How long should I cook the flatbread on the skillet?

Cook each side for about 3 minutes over medium-high heat until golden and crispy, adjusting heat as needed to avoid burning.

→ Should olive oil be used in the dough and for cooking?

Yes, olive oil adds moisture and flavor to the dough and is also used for frying to achieve a crispy exterior.

→ What spices are recommended for the meat filling?

Cumin, paprika, cayenne, salt, and black pepper create a warm, mildly spicy profile to enhance the beef or lamb filling.