Gozleme (Easy Yogurt Dough)

Ingredients

• 180 g (¾ cup)Greek yoghurt, preferably non-fat
• 125 g (1 cup)self-raising flour, or plain flour
• 1 teaspoon, only if using plain flourbaking powder
• 22.5 ml (1½ tablespoons)extra-virgin olive oil, for frying
• A good pinchsalt
• To tastelemon wedges, for serving
• 75 g (2½ packed cups)fresh spinach or baby spinach
• 100 gfeta cheese
• To tastesalt and black pepper

Instructions

1. 1

   Mix the dough

   Put the flour, salt and yoghurt in a large bowl. If you are using plain flour, add the baking powder. Mix with a spoon or one hand until a rough dough ball forms.

2. 2

   Knead and rest

   Move the dough to a floured surface and knead for 3–5 minutes, until smooth. Sprinkle on more flour if it feels too sticky or wet, then leave it to rest for 10 minutes.

3. 3

   Make the filling

   Put the chopped spinach in a bowl and scrunch it with your hands to soften it. Crumble in the feta, season with salt and black pepper, and stir to combine.

4. 4

   Divide the dough

   Cut the dough into 2 equal pieces and shape each piece into a ball.

5. 5

   Roll the dough

   Dust the surface with flour and roll one ball into a thin circle, 25–30 cm (10–12 inches) across. Turn it over and dust with flour regularly; roll it as thin as possible without tearing. Repeat with the other ball.

6. 6

   Fill the rounds

   Spread half the spinach mixture evenly over one half of each dough circle.

7. 7

   Fold and seal

   Fold the uncovered dough over the filling and seal the edges with your fingers. Repeat with the second gozleme.

8. 8

   Cook the first gozleme

   Heat a large pan over medium heat with 2 teaspoons of olive oil. Add one gozleme and cook for 3–5 minutes, until golden.

9. 9

   Flip and finish

   Brush or spray the top with oil. Flip the gozleme with a spatula and gently press it to flatten.

10. 10

    Serve the gozleme

    Once golden brown, transfer it to a board. Cook the second gozleme in the same way, then slice both into triangles and serve with a squeeze of lemon.

What is gozleme?

Gozleme is a Turkish flatbread traditionally rolled thin, filled, folded and cooked on a hot surface. Its name is often associated with the eye-like brown spots that appear as the bread cooks.

This version pairs spinach and salty feta with a simple yoghurt dough. The thin dough cooks quickly in a pan, giving the outside a crisp finish around the soft filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 507 calories, 24g protein, 52g carbs, 23g fat.

The flour supplies most of the carbohydrates, while the olive oil and feta contribute much of the fat. Yoghurt and feta provide protein, with smaller amounts from the flour and spinach. Pair a gozleme with a crisp salad or extra vegetables for a more balanced plate.

A quick yoghurt dough

Flour and Greek yoghurt form the dough, so it comes together without a long rise. Self-raising flour is the straightforward option; add baking powder only if you use plain flour.

Kneading for 3–5 minutes helps bring the dough together smoothly. A 10-minute rest makes it easier to roll without rushing the process.

Prepare the spinach filling

Soften the chopped spinach by scrunching it with your hands before adding the feta. This helps the filling sit neatly inside the dough.

Feta brings saltiness, so season the mixture to taste rather than adding a heavy hand of salt at the start. Black pepper gives the filling a little warmth.

Roll thin, fold gently

Thin dough makes the folded gozleme cook through before the outside gets too dark. Turn it over as you roll and use flour to stop it sticking to the surface.

A little care helps avoid tears, especially around the filled half. Leave the edge clear enough to fold over and pinch shut.

Look for golden patches

Cook each gozleme over medium heat for 3–5 minutes on the first side, watching for a golden surface. The second side should also be golden brown before you take it out of the pan.

Press gently after flipping to help the bread make contact with the pan. Avoid pressing so hard that the filling is forced out.

Serve straight from the pan

Cut the gozleme into triangles and serve with lemon wedges for squeezing over the top. The fresh acidity works well with the rich, salty feta.

These make a filling lunch or light dinner on their own. A simple salad or extra vegetables alongside can round out the plate.

Recipe notes & tips

• Use plain flour with baking powder only when you do not have self-raising flour.
• Dust the work surface as needed, but use only enough extra flour to prevent sticking.
• Roll the dough as thin as you can without tearing it.
• Seal the folded edges firmly so the filling stays inside during cooking.
• Cook over medium heat and watch the colour closely as the dough browns.
• Serve soon after cooking for the crispest texture.

Variations

• Add herbs: Mix chopped parsley or dill into the spinach and feta.
• Use spring onions: Finely chop them and stir them through the filling.
• Try another cheese: Replace some of the feta with a mild, crumbly cheese.
• Add chilli: Season the filling with chilli flakes for a little heat.
• Use other greens: Replace some of the spinach with finely chopped, softened greens.

Common mistakes to avoid

• Skipping the rest: The dough can be harder to roll; give it the full 10 minutes.
• Adding too much flour: The dough may become dry; dust the surface lightly and add only what is needed.
• Rolling too thick: The centre may take longer to cook; roll the dough thin without tearing it.
• Overfilling: The edges may not seal; spread the filling in an even layer over just half the round.
• Cooking too hot: The outside can brown before the gozleme cooks through; keep the pan at medium heat.
• Pressing too firmly: Filling can escape; press gently with the spatula after flipping.

How to store

Store cooled leftovers in an airtight container in the fridge for up to 2 days. Reheat in a dry pan over medium-low heat until warmed through and crisp again.

Frequently asked questions