Gozleme!! Crispy, golden Turkish flatbreads stuffed with all sorts of tasty fillings. Choose from Spinach and Feta, or spiced Beef or Lamb. I want them all!
Like everybody’s favourite Easy Flatbreads recipe, the Gozleme pastry requires no yeast, just 3 ingredients (no yogurt) and is very easy to work with. You’re going to fall in love with this recipe!


Gozleme recipe
Weekend markets wouldn’t be the same without Turkish Gozleme stands. Sturdy Turkish Mamas with powerful arms rolling out the dough, and pretty young ladies front of house, smiling charmingly at customers.
Total stereotype there. But it’s a very effective marketing strategy!! 😂
If you’re new to Gozleme, all you need to know is this: they are olive oil flavoured flatbreads stuffed with all sorts of fillings. The most popular ones are Spinach and Feta, spiced ground lamb / beef (mince), and potato (carb on carb 👌🏻).
Pan fried until golden and crispy, then cut into grabbable-size pieces with lemon wedges on the side, there’s a reason why Gozleme stands often have the longest lines at weekend markets – because everybody loves them!!!

The Gozleme dough
Gozleme pastry is possible the easiest flatbread in the world because:
it’s traditionally made without yeast;
only requires 4 ingredients: flour, olive oil, salt and water
“dump and mix” job using a stand mixer or food processor
the dough is very easy to work with – easy to roll out (unlike rock hard fridge-cold Quiche pastry!), to pull and stretch into the shape that you want, and patch up accidental tears. 🙂
“If you’re new to making your own flatbreads, this is a great one to start with! The gozleme dough is very forgiving and easy to handle when rolling out.”
I typically make 4 Gozlemes from each batch of dough, though it can easily stretch to 5.


Gozleme Fillings
I’m sharing two fillings today:
Spinach and Feta, and
Lamb or Beef spiced ground meat filling. Though chicken, pork and turkey could be used too.
Just a note: I stuff my Gozleme way more generously than the Turkish Mamas at the Gozleme stands. I figure if we’re going to the effort of making our own, we shouldn’t skimp on fillings!!
Spinach and Feta Filling for Gozleme
The Spinach and Feta filling has nothing ground breaking in it. Egg for binding, garlic for flavour and pepper. (Ignore the salt in the photo, it’s not required!!)
The one little trick I’ve adopted over the years is to scrunch the spinach to wilt it down slightly. It makes it much easier to stuff the flatbread when the spinach is compacted down. Trying to enclose a huge pile of green fluffage with thin pastry is not fun.

Lamb or Beef Gozleme Filling
I told you I like to be generous with my fillings….. so while the traditional minced meat Gozleme usually has just a very thin scattering of meat with little more than a bit of onion, I like to fill mine out with all sorts of extras.
Increase the volume, more texture, add colour and more flavour!

Wrapping & cooking
Don’t be intimidated by this part! It’s really not difficult – and as I said, we’re working with a friendly dough here. The step photos below are fairly self explanatory, but here are a few tips:
Don’t make them too big – just because the Turkish Mamas at the gozleme stand make theirs the size of extra large pizzas, doesn’t mean you should! Large gozleme = difficult to transfer to skillet and flip. Remember, they’ve been doing it for 40 years….
Press out air pockets = no trapped heat ballooning = flatter = crispier
Transfer to skillet – slide onto a pizza paddle or similar, then slide into the skillet. Once cooked, it’s crisp enough to scoop up with a spatula – you’ll see in the recipe video!
Make sure they fit comfortably in the skillet! I cannot tell you the number of times I’ve had half a gozleme hanging out of the pan…. 😂
Don’t skimp on oil – if you want the crispiest, most golden pastry, now is not the time to be counting calories! (Besides, remember that olive oil is better for you!)

Though traditionally served with lemon wedges, hand on heart, I have never used them. (And I’ve had my fair share of Gozleme in my life time!). They are great as they are, hot off the stove.
In my world, these are a summertime BBQ favourite. Terrific to cook these on the flat side of the BBQ – plus there’s more space than a skillet so you can cook multiple gozlemes at the same time.
And the extra bonus (because we all secretly love this part😈) – everyone is always so impressed. It’s just not something that most people think about making at home.
I’ve used the word “crisp” alot in this post. So I’m going to leave you with this image. Crispy crispy juicy stuffed Lamb Stuffed Gozleme.
Or – wait. Was it beef?? There’s been a lot of gozleme around here in recent weeks. So I’m not sure. But it doesn’t matter. BOTH are equally delicious!!~ Nagi x


Gozleme recipe
Watch how to make it
Note: I forgot to press record when putting water into the dough, oops! Follow written recipe below.
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Gozleme!!
Ingredients
Gozleme pastry:
- 2.5 cups (375g) flour , plain/all purpose (GF Note 4)
- 1/3 cup (85ml) extra virgin olive oil
- 3/4 cup (185ml) water
- 1/2 tsp salt
Choose ONE Filling (Note 1)
Spinach & Feta:
- 300g / 10oz baby spinach
- 2 garlic cloves , minced
- 2 eggs
- 1 tsp black pepper
- 300g / 10 oz Danish feta (soft feta, Note 2)
- 2 cups (200g) shredded mozzarella cheese (Note 3)
Spiced Lamb or Beef:
- 1 tbsp olive oil
- 2 garlic cloves , minced
- 1 onion , finely chopped
- 500g / 1 lb beef or lamb mince (ground)
- 1 capsicum / bell pepper , chopped
- 90g / 3 oz baby spinach
- 1.5 tsp cumin powder
- 1 tsp paprika
- 1/2 tsp cayenne (adjust spiciness to taste)
- 3/4 tsp each salt and pepper
- 1 tbsp water
- 120g / 4 oz Danish feta (Note 2)
Cooking / Serving:
- 1 – 1.5 tbsp olive oil , per gozleme
- Lemon wedges (optional)
Instructions
Pastry:
- Fit stand mixer with dough hook. Combine flour, oil, salt and water in the stand mixer bowl. Mix for 2.5 minutes on medium high speed 7 until smooth (see video for before & after). (Note 4) Dough should be a pliable, smooth ball, not sticky.
- Cover and rest for 20 minutes.
- Sprinkle work surface with flour. Cut dough into 4 pieces.
- Roll out into 35cm/14″ x 20cm/8″ rectangle.
Filling:
- Make EITHER the lamb / beef Filling, or Spinach & Feta (or make 1/2 batch of both!).
Lamb or Beef Filling:
- Heat oil in large skillet over high heat.
- Cook garlic and onion for 1 minute. Add capsicum, cook for 2 minutes.
- Add beef and cook until it changes from pink to brown, breaking it up as you go.
- Add cumin, paprika, cayenne (if using), salt, pepper and water. Cook for 2 minutes.
- Add spinach, stir until wilted.
- Cool before using.
Spinach Feta Filling:
- Place spinach, garlic, egg and pepper in a bowl. Scrunch with hands to reduce volume and make spinach “floppy”.
- Add feta and stir through.
Making Gozleme:
- Spread Filling on half the pastry, pushing to the edge. Sprinkle Lamb/Beef Filling with crumbled feta. Sprinkle Spinach Feta with mozzarella cheese, if using.
- Fold other side of pastry over to cover Filling. Press down edges, pressing out excess air pockets trapped inside as you go. Use water if needed to seal well.
- Sprinkle flour on a round pizza paddle (or similar). Slide gozleme onto paddle.
Cooking:
- Heat 1.5 tbsp oil in a large skillet over medium high heat. (I usually get 2 pans going)
- Slide gozleme into skillet. Cook, lightly pressing down (including edges), until deep golden and crispy – about 3 minutes. Flip and cook, pressing down lightly, until crispy.
Serving:
- Transfer to cutting board. Cut into 6 or 8 pieces.
- Serve immediately with lemon wedges, if desired.
Recipe Notes:
- Cooked gozleme should be eaten asap while hot and crispy!
- Dough can be kept for 3 to 4 days in fridge
- Do not keep filled uncooked gozleme in fridge – inside sweats and makes underside of dough soggy
- Best way to keep warm while you keep cooking is in 120C/250F oven ON A RACK not on a baking tray (hot gozleme sweats and underside gets soggy)
- Cooked gozleme can be frozen or kept in fridge – cool, wrap, put in container
- Reheat either by pan frying or on tray in oven at 180C/350F for 7 minutes or so
Nutrition Information:
More tasty things stuffed between crispy bread
Life of Dozer
Dog treat. Everybody say together – “That’s sooooooo Asian!”

I made this and the dough came out flaky and thin and perfect everyone enjoyed it so much, you produce the best recipes!!
Wahoo, I’m so glad it worked out for you Chelsea! N x
Girlfriend, you are a god damn genius – thanks SO MUCH for ALL of your fabbo recipes, so many – love it!! 🙂
Should I cook the spinach beforehand?
Hi Jen – depends on which filling you’re making. Just follow the recipe instructions and follow the video, it will guide you 🙂 N x
I cannot believe you have this Gozleme recipe and Sharwarma! Im going to try these tomorrow and let you know as they are my two favourites i havent had for years.
You’ll love them Steve!!! N x
Hi Nagi, i made this with frozen spinach (lockdown – sigh) and it was lovely. I steamed the spinach to defrost it, pressed out most of the water in a sieve and then put it into a clean dishcloth and squeezed really well. Thanks for a wonderful recipe!
Sounds great Jay, I’m so glad it worked out for you! N x
Finally got around to trying this recipe. I had everything to make the spinach and they were delicious. Dough was very easy to made and work with. Can’t wait to try the lamb. Thank you.
Hi again, can I use normal spinach I dyeaf of baby?? Would I need to work this before hand??
Hi Kim, you can use normal spinach 🙂 N x
Can’t wait to make these for Sunday lunch. Could I use any other cheese than fetta? Like ricotta for instance???
Hi Kim, you can use ricotta, I’d add a little more salt to make up for not having the salty feta in there 🙂 N x
Hey Nagi,
I’m really excited to make this this week, I just had two questions. Are the measurements of EITHER filling enough to fill all 5 gozlemes? And can both fillings be made the night before?
Thank you
Hi Zeinab – yes one filling is enough to make the whole batch. You could alternatively do half of each 🙂 N x
Made the spinach gozleme. This turned out perfectly. Didn’t have enough spinach so added onion, rocket and parsley. Also cinnamon, allspice and paprika to the mix. Pastry was thin, crispy and very authentic.
YUM! That would have smelt amazing Alison! N x
Hi again! This time I made a sweet filling for the dough! Used a half recipe, subbed Safflower oil for the olive oil, and mixed by hand. Made 4 large apple turnovers. The 2 fried ones were brilliant (topped with sifted icing sugar), but finicky having to make sure all surfaces browned as I did not want to deep fry. The 2 baked ones, brushed with oil, browned but the pastry was not as tender. Still yummy tho! Thanks again for the inspiration!
Sounds lovely Joyce!! N x
This is AMAZING. The lamb is my absolute favourite and my boyfriend can’t get enough of them. We’ve had them twice this week already!
Can the Gozleme be bake in the oven?
Hi Roma, not really – you really need direct heat to cook them here 🙂 N x
I just made the spinach and feta version of this for lunch, turned out perfect and was absolutely delicious!! Less greasy than the ones you get at the market too which is always a win.
Thanks for another great recipe Nagi!
Nailed it Samantha!! N x
Dear Nagi, love your recipes AND the amazing work you’re doing for our health care workers. I just made a half portion of the spinach and feta gozleme and it was perfect. I used my Breville grill/sandwich press which is incredibly versatile and the perfect size for doing a larger gozleme.
Sounds perfect Maggie! N x
I just made a half portion of the spinach and feta gozleme and it was perfect. I used my Breville grill/sandwich press which is incredibly versatile and the perfect size for doing a larger gozleme.
Looks so good! Can we use frozen spinach or it’s better with fresh ones? Thanks
Hi Tatch, I prefer fresh as it’s less watery – N x
Cannot wait to make this! Especially the spinach one. I have a stash of frozen spinach, that I would like to use in this recipe. Any suggestion on quantity? I’m thinking half ish? 150g and add other ingredients till looks/tastes right.
Hi Nagi
I’d love to know if this dough can be frozen unfilled then thawed and rolled later please?
Sure can Deborah! N x
Hi Nagi,
I don’t have a stand mixer, can I just mix by hand?
Thanks.
Antoinette
yes 100% Antionette! N x