Gözleme is a savoury Turkish flatbread that is usually made with unleavened dough. It can be filled with meat such as ground beef or lamb along with spices and vegetables; it can also be made vegetarian by filling with feta and spinach.
It looks quite impressive, but it is extremely easy to make especially because there is no fermentation to worry about. It is also extremely quick. It could be as little as one hour between mixing the dough and tearing into your first flatbread.
I decided to use yogurt as the liquid for this dough because it adds a nice tartness, and it also allows us to increase the hydration while still keeping the dough manageable and easy to handle.
You can adjust the filling to your taste with spices and herbs that you like most. These flatbreads can also be baked in the oven.
This recipe makes 6 flatbreads. To make more simply multiply all the ingredients.
Watch the video down below for detailed instructions.
Ingredients
For the dough –
200g (7oz) white bread flour
200g (7oz) Greek yogurt
4g (0.14oz) salt
For the filling –
250g (8.8oz) ground beef or lamb
60g (2.1oz) chopped spring onions
10g (0.35oz) garlic
100g (3.5oz) diced tomato
3g (0.1oz) salt
4g (0.14oz) ground coriander
4g (0.14oz) paprika
6g (0.21oz) cumin
2g (0.07oz) black pepper
20g (0.7oz) parsley
20g (0.7oz) tomato paste
100g (3.5oz) chopped spinach
60g (2.1oz) feta
To learn more about no-knead bread dough temperature control click here.
The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration.
If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.
Method
- Make the dough. Combine the yogurt and salt. Mix well to dissolve the salt. Add the flour and mix to a dough.
- Divide the dough into 6 equal pieces and shape them into balls.
- Cover and refrigerate for 15 minutes.
- Make the filling. Fry the beef in hot oil until browned. Add the spring onions, garlic, tomatoes, and salt. Mix and cook for 4 minutes. Add the dried spices, tomato paste, and parsley. Mix and add a splash of water. Cook for a couple of minutes until the water has evaporated. Add the spinach, mix it in and cook for another 2 minutes. Finally, add the feta and take the pan off the heat.
- Transfer the filling to a bowl and place it in the freezer to cool down quickly.
- Give the dough balls a fold and place them back into the fridge to rest for 15 minutes.
- Shape the flatbread. Roll out a dough ball to around 20cm (8in) in diameter. Brush the edge with water to make it sticky. Place 1/6 of the filling and spread it out on one side of the dough. Fold the dough over and seal it up. Crimp the edge with a fork. Trim the rough edge with a pizza cutter or with a knife. Finally, brush the dough with oil on both sides.
- Cook the flatbread on medium-high heat in a non-stick pan for around 5 minutes. Flip it every minute. Cook it on its side for 30 seconds at the end.
Leave to cool down and tuck in!
