The dough here has no yeast, which is why it can be rolled thin and cooks fast on the griddle. The commonest mistake is too much filling: a thick layer tears the dough and it breaks up on the griddle. A thin layer is enough.
Ingredients
For the dough
For the cheese filling
For the potato filling
For cooking
Method
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Knead the dough
Knead the flour, water, salt and olive oil for 10 minutes, cover and rest for 20 minutes.
-
Make the fillings
Mix the cheese filling and the potato filling separately.
-
Roll the pieces
Divide the dough into 6 pieces and roll each into a thin circle.
-
Fill
Spread a thin layer of filling over half, fold the other half over and press the edges.
-
Cook
Cook on a dry griddle or pan for 4 minutes a side, until spotted brown.
-
Butter
Brush with butter while hot and serve.
Tips
- Spread the filling thin; a thick layer tears the dough and it breaks up on the griddle.
- Put no oil in the pan, gözleme cooks on a dry griddle and the butter goes on afterwards.
- Do not skip resting the dough, as unrested dough springs back as you roll it.
Nutrition
290
kcal
10 g
Protein
12 g
Fat
36 g
Carbs
2 g
Sugar
2 g
Fibre
Values are per serving and approximate.