Turkish flatbread

Name: Turkish flatbread
Total time: 1 h
Yield: 2
Cuisine: Turkish
Ingredients: Water - 200 g; Wheat flour for baking - 350 g; Salt - 2 g; Vegetable oil - 60 g; Cheese - 250 g; Parsley - 50 g; Butter - 40 g; Dill - 40 g

Cookinero 25 Mar 2025

5640

Turkish flatbread, or as it is also called, gozleme flatbread, is a national dish. It is cooked in a frying pan. Thanks to the filling, it turns out very satisfying. The recipe for Turkish flatbread that we will tell you about includes cheese. Before rolling out, the dough is greased with vegetable oil. Therefore, it can be made very thin, and after cooking it does not interrupt the taste of the filling. Choose semi-hard cheese. For example, Uglich or Dutch.

How to cook Turkish flatbread

Step 1

Start preparing the dough for the Turkish flatbread. To do this, pour water into a deep bowl, add salt and stir until dissolved. Pour in the vegetable oil. Add flour in parts, stirring constantly. When it becomes more formed, knead it. Cover with cling film and put in the refrigerator for half an hour.

Step 2

Make a base for gozleme flatbreads. Take the dough out and knead it again for a minute. Divide it into several equal parts and form balls. Take a rolling pin and roll out small flatbreads. Grease them on both sides with vegetable oil and lay them on top of each other. Leave to rest for 10 minutes.

Step 3

Roll out the flatbreads. Since the dough is pliable, you can stretch it with your hands and make a very thin sheet. The diameter should match the diameter of the frying pan. Put the greens and cheese on one half of the flatbread. Cover with the other half, seal the edges, pinching carefully.

Step 4

Heat a dry frying pan over medium heat. Fry the flatbreads on both sides for 2 minutes. Remove from the pan and spread butter on both sides, pricking the butter with a fork. That's it! As you can see, the recipe for Turkish flatbread is not very complicated.

Turkish flatbread - FAQ About Ingredients, Baking Time and Storage

Can I use whole wheat flour instead of all-purpose flour for this Turkish flatbread?

Yes, you can substitute whole wheat flour, but the texture may be denser. For a lighter result, try using half whole wheat and half all-purpose flour.

How long can I store Turkish flatbread, and what's the best way to reheat it?

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in a dry skillet over medium heat for 1-2 minutes per side to restore crispness.

What's a good vegetarian filling alternative if I don't want to use cheese?

Try sautéed mushrooms with spinach, mashed spiced potatoes, or a mixture of roasted eggplant and tahini for delicious vegetarian options.

Can I make the dough ahead of time and refrigerate it overnight?

Absolutely! The dough develops better flavor when refrigerated longer. Let it rest at room temperature for 30 minutes before shaping if chilled overnight.

How thin should I roll the flatbreads for the best results?

Aim for about 1/8-inch thickness - thin enough to get crispy edges but thick enough to hold the filling without tearing. The dough's elasticity helps when hand-stretching.

Can I freeze uncooked Turkish flatbread for later use?

Yes, layer uncooked flatbreads between parchment paper and freeze in an airtight container for up to 3 months. Thaw in the refrigerator before cooking.

What type of pan works best for cooking these flatbreads?

A heavy cast-iron skillet or non-stick griddle provides even heat distribution. Avoid thin pans that might create hot spots.

How can I make this recipe dairy-free?

Substitute the butter with olive oil or vegan butter, and use dairy-free cheese alternatives or increase the herbs for flavor without dairy.

What's the ideal size for portioning the dough balls?

For standard-sized flatbreads (about 8-inch diameter), divide the dough into 4-6 equal portions (roughly golf ball to tennis ball size).

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