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Freshly rolled and filled to order, these flatbreads can be found in every corner of Turkey. From the local market place to gourmet breakfast eateries. Whether prepared with spinach, cheese, spiced minced lamb, potato or in-season roast vegetables these unleaved flatbreads are loved by both young and old.

How to make Gozleme at home:

Homemade yufka rolled and filled with potato and cheese for homemade Gözleme recipe

Gözleme and çay, surely a match made in heaven? Especially on a stormy day, it's possible that these Turkish filled flatbreads might actually taste better in the rain. Usually cooked on a large iron dome shaped hot plate they can be easily replicated at home using a heavy frying pan or if you have one like me a much-loved hand me down bakestone. 

(Blog post Kitchen Treasures: My Bakestone tells you all about that)

I'm told the name comes from the Göz - the eyes that appear when the bread is cooked enough. The yufka, a paper-thin dough can be made from scratch or can with good quality freshly made sheets from your local maker 'Yufkacı'. Whichever is used the key is to not overfill them, because then they're harder to handle and dont heat through so well and at the same time not 'under' fill them. I've had a few Gözleme in little cafes that left me wondering if I actually forget to say what filling I wanted let me tell you! 

Gozleme sometimes called Turkish pancakes, filled flatbreads served with Turkish tea and Iznik design teapot

Of course, if you really want the full-on experience or don't have a yufka seller near you they only way to go is making the dough yourself.

It was once said to me that life's to short for making your own yufka, it's like ironing underpants! My pants although possibly big enough to warrant ironing doesn't seem like a viable use of time definitely not when I could be spending time actually rolling out my own paper-thin dough something I truly believe is worth spending the time on.

Plus there's the added benefit of kidding myself into believing I'm balancing out the calories I consume eating piles of said Gözleme with the workout on my bingo wings!

Homemade yufka made from plain flour now yeast and an oklava, Turkish rolling pin

 Once you've decided which route to go (Gently whispers roll your own) the next decision, and this can be quite the dilema is deciding what filling is best for homemade Gözleme.....


Göleme Recipe Filling suggestions:


  • Cheese, melting cheese such as kaşar or mild cheddar with a good pinch of pul biber / Aleppo pepper flakes. Especially good mixed with a soft cheese such as ricotta/Homemade Lor


  • Spinach and spring onions, with or without white cheese.


  • Mincemeat with spices. Even easier simply use up any leftover meat from recent cooking such as Spaghetti bolognese etc.


  • Potato and chopped herbs. Boil whole with skin on and when cooked grate and then mix with chopped herbs, and a pinch each of salt, black pepper, turmeric and pul biber / Aleppo pepper flakes. 


  • Mixed fresh herbs, chopped up and seasoned. 


  • In season roast vegetables chopped fine and seasoned. 


  • Combination of above or any leftover foods that need using up. - Waste not want not!



Freshly rolled and filled to order, these flatbreads can be found in every corner of Turkey. From the local market place to gourmet breakfast eateries. Whether prepared with spinach, cheese, spiced minced lamb, potato or in-season roast vegetables these unleaved flatbreads are loved by both young and old.



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Category: Turkish Street Foods
Cuisine Type Latin


For the dough

500 Grams Strong flour such as whole grain or 'Böreklik' flour
1 Teaspoon Salt (6g)
200 Mls Water
3 Tablespoons Olive oil

Gözleme Directions

    By machine:
  1. Place the flour and salt in a stand mixer with a dough hook. Add in the water and three tablespoons of the olive oil and mix together. 
  2. Start on a slow speed until combined through and increase the speed gradually until the dough feels elastic. (Around 10 minutes). 
  3. For kneading by hand:
  4. Place the flour and salt in a bowl, add in the water 3 tablespoons of the olive oil and mix together.
  5. Once well-combined place the dough on to a clean cool surface and knead for ten to fifteen minutes.
  6. Continued:
  7. If required add a little more flour to the dough and the fourth tablespoon of oil.
  8. The dough should be left to rest for a minimum of 30 minutes but ideally longer.
  9. Ready the filling ingredients and have to hand.
  10. Individual Gözlemes can be made, cooked and served one at a time of batch made and kept under a clean tea towel until serving. 
  11. Heat a bakestone, saç (Turkish curved iron cooking sheet) or heavy-bottomed frying pan to very hot
  12. Divide the rested dough into 8 to 10 portions.
  13. Flour the rolling area, a clean marble worktop is ideal.
  14. Take one of the portions of dough and shape it into a ball.
  15. Press the ball down to flatten it with the palm of your hand, flip it over and repeat. 
  16. Ensuring both below and the top of the dough is sufficiently floured take a rolling pin and begin to roll out. 
  17. Flouring as you go along to ensure it doesn't stick.
  18. When the bread is a little smaller than the size of your pan, place a portion of the filling on one half of the circle. 
  19. Fold the dough in half to close it in a half-moon shape. 
  20. Brush a little oil onto the hot bakestone/pan and using a pizza or fish slice transfer the Gozleme to the hot pan. 
  21. If you prefer you can brush the oil on to the Gözleme.
  22. After a few minutes when you see the 'Eyes' appear, flip the bread over to toast the other side.
  23. Alternatively, if a circular shape doesn't come easy you place the filling in the central portion of the yufka and fold in the four corners to create a square envelope. 
  24. Repeat for each of the other portions of dough and filling.
  25. Serve with hot tea, salad and olives.

Recipe notes

  • The dough needs at least 30 minutes to rest before rolling, ideally longer. I like to make my dough a day ahead for using, place in a freezer bag and leave in the fridge taking out 20 to 30 minutes before using. 


  • If you wish you can replace the water and oil with yoghurt or whey, this makes for softer bread.


  • Try not to overfill the gözleme as it can make it harder to pick up and place on to the pan. If this happens don't panic, simply cut it up into smaller pieces and serve on a large plate for all to dip in and share.


  • If rolling the dough out to a circle using an 'oklava' (a thin batten rolling pin' it makes it easier to start by creating the circle with the palm of your hand. Place the oklava in the centre of the circle and your hands on either side of the oklava. With a little pressure on your left hand roll the oklava away from you.  Transfer the pressure to your right hand and roll the pin back towards you. Repeat with the occasional dusting of flour with the mantra 'Up to left and right back down'.



  • Gözleme can be reheated easily on a panini press or microwave, simply sprinkle a little water on it first. 


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Homemade gozleme dough rolling. Recipe for making gozleme from scratch. 




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