Turkish Cuisine – workshop recipe for Gozleme



5¼ cups (600 grams) of all-purpose flour
2½ teaspoons (15 grams) of salt
2 teaspoons (7 grams) of dry yeast
1 teaspoon (4 grams) of sugar
1¼ (300 grams) of water
cup (100 grams) of oil
⅓ cup (65 grams) of butter


sift flour in a large bowl, reserving one cup of flour.
Sprinkle with salt and mix. Make a hole in the centre.
Combine yeast and sugar in a small bowl.
Add ¼ of a cup of warm water, stir. Pour into hole in the centre of the flour.
Cover yeast with some flour. Let stand for 10 minutes to rise.
Stir in remaining water, blending thoroughly. Knead for 5 minutes to form a medium soft dough.
Cover and let rise in a warm place for one hour or until double in bulk.

  the gözleme

place dough on lightly floured board. Divide into 10 portions with floured hands.
Shape into balls; roll each ball out with rolling pin into rectangles 5 mm thick. Brush  with oil.
Fold opposite edges over, bringing edges together in centre.
Spread filling over half of pastry. Then fold other half over filling shaping into an oblong.
Seal edges well, pressing slightly.

  the cooking

heat hot plate or even on the barbi or a cast iron skillet.
Grease with butter and place gözleme on griddle.
Brown on both sides. Serve hot. Enjoy