How to make it
7 steps. Take it one step at a time.
Combine the flour, salt, and dry yeast
In a large mixing bowl, combine the flour, salt, and dry yeast. Gradually add the warm water and knead until a soft, non-sticky dough forms.
Cover the dough with a damp cloth and let it rest
Cover the dough with a damp cloth and let it rest for 30 minutes in a warm place.
30 minPrepare the filling
Prepare the filling by mixing the chopped spinach, crumbled feta, diced onion, and red pepper flakes in a bowl.
Divide the dough
Divide the dough into 4 equal pieces. On a floured surface, roll each piece out into a very thin circle or rectangle.
Spread a quarter of the filling
Spread a quarter of the filling over one half of each dough sheet. Fold the other half over and press the edges to seal.
Heat a large non-stick skillet or griddle
Heat a large non-stick skillet or griddle over medium-high heat. Cook the gözleme for 3-4 minutes on each side until golden brown and crispy.
8 minRemove from heat and immediately brush both sides
Remove from heat and immediately brush both sides with melted butter. Serve hot.
A little kitchen wisdom
The secret to a great Gözleme is rolling the dough as thin as possible. In Turkey, this is traditionally done with a thin rolling pin called an 'oklava'.
