Turkish Patatesli Gozleme, Potato Stuffed Flatbread
Theme of the Week
The theme for this week is stuffed flatbreads from around the world. The first in this 3 day series is bakshalu from my home state in India, which was posted yesterday. Today we travel to Turkey for a savory stuffed flatbread, patatesli gozleme. Patatesli is potato in Turkish and patatesli gozleme tastes a lot like Indian aloo paratha. However, the shape and the seasonings are different.
What is a Gozleme?
Gozleme is a stuffed savory flatbread, a popular snack and a common street food in Turkey. This also makes a filling breakfast and a light meal. There are many variations to gozleme depending on the filling. Most common fillings are cheese, spinach, potato and minced meat. Furthermore, most of these filling are used with or without cheese or with a combination of filling, and the one with potato filling is patatesli gozleme. Now that I tasted potato golzeme, ispanaklı or spinach gozleme is next on my list.
Shape of Gozleme
Unlike numerous fillings, gozleme has only two shapes; a semicircle and a rectangle, semicircle being the popular shape, at least as a street food. Regardless of the shape, the first step to shape the flatbread is to roll the dough into a very thin circle, then sprinkle with a filling and shape accordingly. I prefer the semicircle.
Rectangle gozleme is more photogenic, easy to photograph than the semi-circle, but the shape doesn’t matter since it is cut into wedges before serving. Serve it with some chili sauce or with some yogurt dip.
According to this video, a semi-circle gozleme is rolled into a wrap with salad and spicy sauce as a filling. To prepare gozleme, dough is rolled so thin that when it is shaped into a semicircle, the filling is almost visible from very transparent dough cover. Therefore, using it as a wrap is no surprise. I was unable to roll the dough as thin as in the video, but I guess one needs practice.
For today’s post, it is potato and cheese filling. Cheese for the filling is white Turkish cheese and a good substitute is feta. I am not a big fan of feta and went with mozzarella cheese. The seasoning for the filling is crushed red pepper flakes and black pepper. However, I prefer red pepper flakes. The other substitution in the recipe is cilantro for parsley. Few pointers to remember when making gozleme is that dough is sticky but easy to handle and roll the dough as thin as possible. This video was helping in making this stuffed bread, though the recipe is from various online sources.
How to make Patatesli Gozleme
- ½ cup All Purpose Flour
- ⅛ tsp Salt
- ¼ cup Yogurt
- ½ cup grated cooked Potato
- ¼ tsp Crushed Red Pepper Flakes
- ⅓ tsp Salt
- 3 -4 tbsp Mozzarella Cheese
- 2-3 tbsp chopped Cilantro
- Take flour and salt in a wide bowl or a plate and mix.
Add yogurt and mix well to bring the dough together.
- Knead the dough for 8-10 minutes until the dough is very soft. Dough will be on the sticky side.
Let it rest for 30 minutes.
Meantime, boil 1 small to medium sized potato. Let the it cool, then peel and grate or mash the potato.
- Season potato grate with crushed red chili flakes, salt and cilantro or parsley.
To this, add cheese, mix the filling, divide it into two parts and keep it aside.
- Divide the dough into two parts.
Take one part of the dough, shape into a round disc, flour dust and roll the dough into a thin 10” circle. Roll it as thin as possible.
For semicircle gozleme, place ½ the potato filling on one side of the circle, bring the other end over the filling, making it a semicircle.
Seal the edges with oil and if necessary cut off the uneven edges with a pizza cutter or a knife to get a perfect semicircle. Brush the top with generous amount of oil.
To shape a rectangle gozleme, place ½ the filling in center of the circle, leaving about 2 ½’ at the edges.
- Bring the two side edges over the filling, then the bottom and the top edges to make a rectangle packet. Using oil, seal the edges and brush the top with generous amount of oil.
- Heat a griddle, lift the gozleme and place the oil side facing down on the griddle.
- Cook on medium flame until cooked, flip the gozleme and cook on the other side.
Once cooked on both sides, remove from the griddle, cut into wedges and serve as is or with some hot sauce or with a yogurt dip such as tzatziki.
- Roll the dough as thin as possible.
- Fillings can vary from potato, spinach, cooked minced meat, cheese, combination of any of these with or with out cheese or a combination of all.
- Seasoning is as minimal as salt, crushed red pepper flakes and/or black pepper.