Gözleme (Turkish Flatbread with Spinach & Feta)

• Olive oil2 tablespoons olive oil
• Spinach500g fresh spinach
• Salt1 teaspoon salt
• Water300ml warm water
• Onion1 medium onion
• Flour500g all-purpose flour
• Black pepper½ teaspoon black pepper
• Feta cheese150g feta cheese
• Red pepper flake1 teaspoon red pepper flakes

How to Make It

• 1

  To start our Gözleme journey, in a large mixing bowl, combine 2 cups (250g) of all-purpose flour, 1/2 teaspoon of salt, and gradually add about 1 cup (240ml) of warm water. Knead the mixture for 5-7 minutes until you have a smooth, elastic dough. Cover it with a damp cloth and let it rest at room temperature for at least 30 minutes – this makes it much easier to roll!

• 2

  While the dough rests, prepare our luscious filling. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté 1 finely chopped medium onion until translucent, about 5-7 minutes. Add 8 oz (225g) fresh spinach, a pinch of salt, and cook until it wilts completely, about 3-4 minutes. Squeeze out any excess water from the spinach.

• 3

  Transfer the cooked spinach and onion to a bowl. Crumble in 4 oz (115g) of feta cheese. Season with 1/2 teaspoon of black pepper and 1/4 teaspoon of red pepper flakes, or to your taste. Mix well to combine all the ingredients evenly. Have a taste and adjust seasonings if needed; it should be vibrant and savory.

• 4

  Now for the fun part! Divide your rested dough into 4 equal portions. On a lightly floured surface, take one portion and roll it out with a rolling pin into a very thin, almost translucent circle, about 12-14 inches (30-35 cm) in diameter. The thinner, the better for that authentic Gözleme texture.

• 5

  Spoon about 1/4 of the spinach and feta filling onto one half of the rolled-out dough, leaving a small border around the edge. Fold the other half of the dough over the filling to create a half-moon shape. Gently press down the edges to seal, ensuring no filling escapes during cooking. Repeat with the remaining dough and filling.

• 6

  Heat a large, non-stick griddle or heavy-bottomed pan over medium-high heat. Lightly brush the griddle with olive oil. Carefully place one Gözleme onto the hot griddle. Cook for 3-5 minutes per side, or until the flatbread is golden brown, speckled with darker spots, and sounds crisp when tapped.

• 7

  Once cooked, transfer the Gözleme to a cutting board. Brush lightly with a touch more olive oil for extra flavor and shine. Slice into strips or wedges immediately and serve warm. The steam released when cutting should be fragrant and inviting! Enjoy the layers of crispy dough and savory filling.

• 8

  Repeat the cooking process with the remaining Gözleme, ensuring the griddle maintains a consistent medium-high heat. Don't overcrowd the pan; cook them one at a time for best results, allowing each Gözleme to crisp up beautifully. Serve these Turkish delights fresh off the griddle for the ultimate experience.