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Gözleme with Four Fillings
Traditional Turkish flatbread (gözleme) made with a simple flour‑water‑salt dough and four delicious fillings – potato & pepper paste, tangy white cheese, sweet tahini‑honey, and seasoned minced meat. Perfect for a hearty snack or a main course, served hot with Turkish tea.
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Cost Breakdown
Critical Success Points
- • Kneading the dough until smooth and elastic.
- • Allowing the dough to rest for at least 15 minutes.
- • Cooling each filling before placing it on the dough.
- • Rolling the dough very thin to achieve the characteristic crispness.
- • Sealing the edges firmly to avoid filling leakage.
- • Cooking on medium heat to get a golden crust without burning.
Safety Warnings
- • The skillet and butter become extremely hot; use oven mitts when handling.
- • Do not leave the pan unattended while the gözleme is cooking to avoid burning.
- • Cool fillings before placing on dough to prevent the dough from cooking prematurely.
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