Go Back
turkish gozleme recipe

Potato Gözleme Recipe – Turkish Patatesli Gözleme

Soft homemade Turkish flatbread filled with savory potatoes, onion, tomato paste and red pepper, then cooked in a dry pan until golden.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 50 minutes
Course Breakfast
Cuisine Turkish
Servings 8 piece
Calories 330 kcal

Ingredients
  

Dough

  • 600 g all-purpose flour approximately 5 cups
  • 7 g instant dry yeast 2 1/4 teaspoons
  • 360 ml warm water approximately 1 1/2 cups
  • 10 g salt approximately 1 1/2 teaspoons
  • 1 tablespoon olive oil optional

Potato Filling

  • 750 g potatoes approximately 5 medium potatoes
  • 2 tablespoons olive oil
  • 1 medium onion finely diced
  • 1 tablespoon tomato paste
  • 1 teaspoon Turkish red pepper flakes or pul biber
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt adjusted to taste
  • 2 tablespoons chopped parsley optional

Finishing

  • 30 g melted butter or 2 tablespoons olive oil

Instructions
 

  • Boil the potatoes until tender, drain, peel and mash while slightly warm.
  • Combine flour, yeast, warm water, salt and optional olive oil. Knead for 8 to 10 minutes until soft and smooth.
  • Cover the dough and rest for 35 to 45 minutes.
  • Heat olive oil in a skillet. Sauté the onion until soft, then stir in tomato paste for 1 minute.
  • Add mashed potato, pul biber, black pepper, salt and optional parsley. Mix thoroughly and leave to cool.
  • Divide the dough into 8 equal balls. Cover and rest for 10 minutes.
  • Roll each dough ball into a thin round or oval approximately 25 to 28 cm wide.
  • Spread potato filling over one half, leaving a border around the edge.
  • Fold the dough into a half-moon and press the edges firmly to seal.
  • Cook in a dry pan over medium heat for 2 to 3 minutes per side until golden with toasted spots.
  • Brush with melted butter or olive oil while hot and serve warm.

Notes

  • The potato filling must be cool before it touches the rolled dough.
  • Use medium heat so the dough cooks through without burning.
  • Do not overfill; thin gözleme cooks more evenly and tastes more traditional.
  • For a non-yeast version, prepare the dough with flour, water and salt, then rest before rolling.
  • Add feta or Turkish white cheese only after reducing the salt slightly.