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Turkish Cheese and Spinach Gözleme | Crispy Pan Flatbreads
(0)
40 min
Under an hour
Knuspr-Küche
Hauchdünne, knusprige türkische Fladenbrote gefüllt mit würzigem Schafskäse, schmelzendem Reibekäse und frischem Blattspinat. Direkt in der Pfanne goldbraun gebacken und mit feiner Butter veredelt.
Ingredients
Preparation method
Prepare & rest the dough
Mix the flour and salt in a mixing bowl. Add the lukewarm water, Greek yogurt, and olive oil. Stir everything together with a fork first, then knead on a lightly floured work surface for about 5 to 7 minutes into a smooth, elastic dough. Shape the dough into a ball, cover with a damp cloth, and let rest at room temperature for 20 to 30 minutes.
Prepare the filling
Thoroughly wash the fresh leaf spinach, spin dry, and cut into fine strips. Clean the spring onions and slice into thin rings. Finely chop the parsley. Place the spinach, spring onions, and parsley in a bowl. Crumble the sheep's cheese directly over top with your hands, add the grated cheese, and season with chili flakes and freshly ground black pepper. Gently toss everything together so the spinach wilts slightly.
Fill & cook the gözleme in the pan
Divide the rested dough into 4 equal portions and shape into round balls. On a floured work surface, roll each ball out paper-thin (approx. 1–2 mm thick) into a large circle or oval using a rolling pin.
Chef's tip
Traditionally, gözleme are cooked on a domed iron griddle (Sac). In a home kitchen, a dry, heavy cast-iron or non-stick frying pan works perfectly.
For an extra crispy crust, roll the dough out paper-thin – almost as thin as strudel dough.
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