Ingredients
Dough
- 3 1/3 cups (473 grams) all-purpose flour
- 1 teaspoon salt
- 1 cup lukewarm water
- 3 tablespoons olive oil, plus more for brushing
Filling
- 4 packed cups roughly chopped baby spinach leaves
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 teaspoon Aleppo pepper (or pul biber), adjust to taste
- 1 cup drained and crumbled feta cheese
Instructions
- Combine the dough ingredients. Sift the flour into a large mixing bowl and make a well in the center. Sprinkle the salt into the well, then add the lukewarm water and 3 tablespoons of olive oil. Using clean hands, gradually incorporate the flour into the liquid until a shaggy dough forms.
- Knead the dough. Dust a countertop with flour and turn the dough out. Knead for 2 to 3 minutes until smooth and semi-firm. Place the dough in a bowl, drizzle with olive oil, cover with a damp towel, and let rest for 20 minutes to relax the gluten.
- Make the filling. Combine chopped spinach and onions in a large bowl. Add 2 tablespoons olive oil, salt, black pepper, and Aleppo pepper. Stir well.
- Massage the filling. Use clean hands to gently massage the oil and seasoning into the spinach and onions until softened. Add the crumbled feta and mix to combine. Taste and adjust seasoning as needed. Cover and set aside.
- Shape the dough. On a clean surface, divide rested dough into 6 equal portions using a bench scraper or sharp knife. Roll each portion into a ball, place in the bowl, and cover with a damp towel.
- Roll the dough. Working one ball at a time on a lightly floured surface, roll out into a thin circle about 10.5 inches in diameter. The dough may resist stretching; continue rolling until thin but don’t tear.
- Fill the gözleme. Spread approximately 1/2 cup of the filling evenly over half the dough circle, leaving about 0.8 inch margin around edges.
- Seal the gözleme. Fold the other half of the dough over the filling creating a half-moon shape. Press gently to remove air pockets and firmly pinch or press the edges together to seal, using a bit of water on fingers if needed.
- Repeat. Place formed gözleme on a lined sheet tray without overlapping. Cover with a clean towel to prevent drying. Repeat rolling, filling, and sealing for remaining dough balls.
- Cook the gözleme. Heat a large (about 11-inch) non-stick pan over medium-high heat. Place one gözleme in the dry pan and cook for 1 minute. Flip and cook the other side 1 minute. Flip again and cook 45-50 seconds until light golden patches appear. Flip once more and cook another 45 seconds. The flatbread should be cooked through and have golden brown spots.
- Keep covered while cooking the rest. Transfer cooked gözleme to a tray and brush both sides with olive oil. Cover with a clean towel to keep warm and moist as you cook the remaining pieces.
- Serve. Enjoy the gözleme warm or room temperature either on their own or alongside a fresh salad. Afiyet Olsun—meaning ‘may you be happy and healthy eating this food’ in Turkish.
Notes
- The dough must rest 20 minutes to achieve elasticity and easier rolling.
- Use a non-stick pan to prevent sticking and ensure even browning.
- Aleppo pepper can be substituted with pul biber or mild chili flakes depending on availability and spice preference.
- Brushing cooked gözleme with olive oil keeps them moist and adds flavor.
- Serve immediately for best texture or reheat gently in a pan to maintain crispness.
- This filling can be varied by adding herbs such as dill or parsley if desired.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Flatbread
- Method: Stovetop
- Cuisine: Turkish
- Diet: Vegetarian
