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Wedges of patatesli gozleme wedges on wax paper

Patatesli Gozleme ~ Potato Stuffed Flatbread

Patatesli is a potato stuffed, savory flatbread from Turkey. Gozleme is a street food and a popular snack.
Course Breakfast, Main Course, Snack
Cuisine Turkish
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 20 minutes
Total Time 50 minutes
Servings 2 gozleme
Author Usha Rao


  • ½ cup All Purpose Flour
  • teaspoon Salt
  • ¼ cup Yogurt
  • ½ cup grated cooked Potato
  • ¼ teaspoon Crushed Red Pepper Flakes
  • teaspoon Salt
  • 3 -4 tablespoon Mozzarella Cheese
  • 2-3 tablespoon 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.
  • Filling
  • 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.

Shaping Gozleme

  • 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.

Cook Gozleme

  • 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.