Bread base

Desired quantity of standard white bread dough (1 cup of dough will make 1 gozleme)
2 tsp olive oil for each cup of dough
Extra olive oil

Fillings (allow ½ - ¾ a cup of filling for each gozleme)

  • Stir fried silver or perennial beet, grated cheese, ground black pepper, and ground nutmeg
  • Mashed kumara (or pumpkin), chopped green onion, and ground ginger
  • Mashed potato, grated cheese, and smoked paprika
  • Wilted silver or perennial beet and crumbled feta cheese
  • Mashed potato, cooked leek, and plenty of ground black pepper


Knead the first measure of olive oil into the dough. Leave the dough to rest for at least one hour. On a floured surface, roll out 1 cup of bread dough until it is the size and shape of a dinner plate (this creates the gozleme base). Spread ½ - ¾ cup of cooled filling over one ½ of the base, keeping it back 1cm from the outer edge. Moisten the edges of the base. Fold the other side of the base over the filling to create a lid, and seal around the edges. Cook on a hot griddle or dry frying pan (no oil required) until golden. Flip and cook on the other side. Remove to a cutting board, brush the upper side with olive oil, cut into pieces, and serve while still hot. (If making several gozleme, pile them (uncut) onto a clean cloth, cover them, and pop into a warm oven until ready to serve.)

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