Bread Story
There are sandwiches… and then there's gözleme. A Turkish street-food favourite, this crisp, golden flatbread is packed with creamy feta, melting mozzarella and fresh spinach before being folded and cooked until beautifully flaky. Every bite delivers crunchy pastry-like layers with a rich, savoury filling that's impossible to resist.
You’ll Need
Makes 4 large gözleme
For the Dough
500g strong white bread flour
1 tsp sea salt
2 tbsp olive oil
300ml warm water
Filling
200g feta cheese, crumbled
150g mozzarella, grated
200g fresh spinach, chopped
2 spring onions, finely sliced
1 tbsp fresh parsley, chopped
1 tsp dried mint
½ tsp black pepper
½ tsp chilli flakes (optional)
To Finish
50g melted butter
Olive oil spray
Optional but Dangerous
Grilled chicken
Spicy lamb mince
Garlic yoghurt
Chilli sauce
Lemon wedges
Method
In a large bowl, combine the flour and sea salt.
Add the olive oil and warm water, mixing until a smooth dough forms.
Knead for 8–10 minutes until soft and elastic.
Cover and allow the dough to rest for 30 minutes.
In another bowl, mix together the feta, mozzarella, spinach, spring onions, parsley, dried mint, black pepper and
chilli flakes.
Divide the dough into four equal portions.
Roll each portion into a very thin circle approximately 30cm across.
Spread a quarter of the filling over one half of each circle, leaving a small border around the edge.
Fold the empty half over the filling to create a large semi-circle and press the edges together firmly.
Brush both sides lightly with melted butter.
Preheat the air fryer to 190°C.
Air fry each gözleme for 8–10 minutes, carefully turning halfway through, until both sides are crisp, golden and
the cheese has melted.
Brush with a little extra melted butter before slicing into wedges and serving immediately.