Gözleme — Print Recipe — The Culinary Codex

Paper-thin hand-rolled yufka dough folded around savory fillings of spinach and cheese, cooked on a convex griddle until blistered and golden.

Ingredients

1 Mix flour, salt, water, and olive oil into a soft dough, knead five minutes until smooth, divide into four and rest twenty minutes.
2 Roll each ball extremely thin on a floured surface using a long thin rolling pin, aiming for nearly translucent sheets of dough.
3 Mix wilted spinach, crumbled cheese, diced onion, pul biber, mint, and black pepper together in a bowl for the filling.
4 Spread filling over half of each rolled dough sheet, then fold the other half over and press edges firmly to seal completely.
5 Cook on a hot dry griddle or large skillet for three minutes per side, brushing with butter, until golden blisters form.
6 Cut into strips or wedges and serve immediately while hot and crispy, with a squeeze of lemon and yogurt on the side.

Did You Know?

Village women in Anatolia can roll gözleme dough so thin you can read a newspaper through it — a skill passed down through generations.