Name: Turkish Patatesli Gözleme (Potato Stuffed Flatbread) Recipe
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Cuisine: Turkish
Ingredients: ½ cup All Purpose Flour; ⅛ tsp Salt; ¼ cup Yogurt; ½ cup grated cooked Potato (approximately 1 small to medium potato); ¼ tsp Crushed Red Pepper Flakes; ⅓ tsp Salt; 3-4 tbsp Mozzarella Cheese; 2-3 tbsp chopped Cilantro; Oil for sealing and cooking

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Introduction

Turkish Patatesli Gozleme is a delicious potato-stuffed flatbread that’s crispy on the outside and soft inside. This simple yet flavorful dish makes a perfect snack or light meal, combining tender dough with a savory filling of spiced potatoes and cheese.

The image shows two types of stuffed flatbreads on crinkled parchment paper over a white marbled surface. The top flatbread is square-shaped, cut into four triangular pieces, with a golden-brown spotted surface and some green herbs peeking through in the folds. The bottom flatbread is semi-circular, sliced into six triangular pieces, with a lightly browned surface showing darker charred spots and garnished with small sprigs of fresh green cilantro. Next to the flatbreads, there is a knife with a shiny blade and black handle, two clear jars of organic red pepper flakes with navy blue lids, and a bunch of fresh cilantro with bright green leaves. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup All Purpose Flour
⅛ tsp Salt (for dough)
¼ cup Yogurt
½ cup grated cooked Potato
¼ tsp Crushed Red Pepper Flakes
⅓ tsp Salt (for filling)
3-4 tbsp Mozzarella Cheese
2-3 tbsp chopped Cilantro
Oil for sealing and cooking

Instructions

Step 1: In a wide bowl or plate, mix the flour and ⅛ tsp salt. Add the yogurt and combine until dough comes together.
Step 2: Knead the dough for 8-10 minutes until very soft and slightly sticky. Let it rest for 30 minutes.
Step 3: While the dough rests, boil a small to medium potato until tender. Cool, peel, and grate or mash it.
Step 4: In a bowl, season the grated potato with crushed red pepper flakes, ⅓ tsp salt, and chopped cilantro. Add mozzarella cheese and mix well. Divide the filling into two portions.
Step 5: Divide the dough into two parts. Take one part and shape it into a round disc. Dust with flour and roll into a thin 10-inch circle.
Step 6: For a semicircle shape, place half the filling on one side of the dough circle. Fold the other half over to form a semicircle. Seal edges with oil and trim uneven parts if needed. Brush the top with oil.
Step 7: For a rectangle shape, place half the filling in the center leaving about 2½ inches clear on edges. Fold sides, then bottom and top edges over the filling to form a rectangle. Seal and brush with oil.
Step 8: Heat a griddle over medium heat. Place the gozleme oil side down and cook until golden and cooked through, then flip and cook the other side.
Step 9: Remove from heat, cut into wedges, and serve warm with hot sauce or a yogurt-based dip like tzatziki.

Tips & Variations

Use a mix of cheeses such as feta or kasseri for a different flavor profile.
To keep dough from sticking, dust both the surface and rolling pin with flour while rolling.
Add finely chopped spinach or parsley to the filling for extra freshness.
Cook gozleme on medium heat to ensure it cooks evenly without burning.

Storage

Store leftover gozleme in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to keep the flatbread crispy. Avoid microwaving as it can make the dough soggy.

How to Serve

The image shows a round plate with eight triangular pieces of flatbread, each piece golden with well-toasted brown spots and a slightly crispy texture. The flatbread pieces are stacked loosely, showing multiple thin layers inside with green herb flecks. A few fresh green herbs are scattered on top and around the plate for garnish. In the background, there is a small white bowl filled with creamy white yogurt topped with a sprinkle of spices and a green herb leaf, placed on a soft red cloth. To the left side, a glass jar filled with red chili flakes stands on a white marbled surface, which forms the base and background of the scene. The whole picture is bright and clean, focusing sharply on the flatbread. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw potatoes instead of cooked?

No, it’s best to cook the potatoes first to ensure they are soft and mashable. Raw potatoes won’t cook properly inside the flatbread.

Can I freeze prepared gozleme?

Yes, you can freeze uncooked shaped gozleme. Place them on a tray to freeze individually, then transfer to a freezer bag. Cook from frozen on a griddle, adding a little extra time.