Gözleme is a traditional Turkish stuffed flatbread made of thin, hand-rolled dough that is dry-baked on a convex metal griddle. It is one of the most famous dishes of Turkish street food.
At first glance, gözleme might resemble a crepe. The dough is elastic, lightly scorched in places into brown blisters, hiding a thin layer of filling inside – most often spinach with cheese, minced meat, or potatoes. However, it can also be prepared sweet.
The origin of gözleme reaches deep into the history of the Anatolian countryside. The name is derived from the Turkish word “göz”, which means “eye”, and likely refers to the brown spots (eyes) that form on the dough during baking. The preparation of gözleme is traditionally the domain of women. In the Turkish countryside, but also at markets in cities, you will often see older women in headscarves sitting on the ground at low tables. One rolls the dough with incredible speed and precision using a long thin rolling pin called an oklava, while the other fills and bakes.
The preparation of gözleme is an interesting spectacle. The cook takes a small ball of dough and begins to roll it out on a large wooden board. The movements are rhythmic and sure. Under her hands, the dough turns into a huge, thin circle. The filling is spread in the middle – not too much, so the flatbread isn’t overfilled and can be closed easily. Then the edges of the dough are folded over the filling like an envelope, creating a rectangle or a half-moon, and the edges are gently pressed to prevent the filling from leaking out. Baking follows on a large convex metal disk heated from below by wood or gas. The temperature must be just right – too high would burn the dough before the filling heats through, too low would dry it out. During baking, the flatbread is turned several times. The flatbread puffs up, forms bubbles, and the surface acquires characteristic brown blisters. The scent of toasted flour mixes with the aroma of the filling, creating an irresistible signal that it is done.
The world of flatbreads is diverse and gözleme has many relatives. Very similar is the Azerbaijani qutab, which is even thinner and often filled with pumpkin or herbs. In India, we find paratha, a stuffed flatbread made of flour that is fried in a pan with ghee. In Afghanistan, it is bolani, a stuffed flatbread often served with a yogurt dip. All these dishes are connected by the principle of “dough as a wrapper for a tasty filling”.
Gözleme is best eaten immediately, while it is hot. The cook takes it off the griddle, brushes it with a brush dipped in melted butter, and cuts it into smaller squares or triangles with a sharp knife. It is usually served on a wooden board or just in hand wrapped in paper. A glass of tea, coffee, or chilled ayran is often served with it.
Bon appétit!
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