Crispy Turkish Sucuklu Kaşarlı Gözleme: Hand-Rolled Stuffed Flatbread Tips, FAQ & printable recipe

Tips for success

For the thinnest dough, roll in one direction, then rotate the dough a quarter turn and roll again. This helps achieve an even circle. If the dough sticks to the surface, dust lightly with flour, but brush off any excess before cooking, as excess flour can burn and turn bitter.

If you're making multiple gözleme, keep the cooked ones warm in a 200°F (95°C) oven on a baking sheet, uncovered, while you cook the rest. This keeps them crisp without steaming. If they do soften, you can re-crisp them on the hot griddle for a few seconds per side.

Variations

• Spinach and Feta: Replace the sucuk with a handful of fresh spinach leaves and crumbled feta cheese. Sauté the spinach briefly to remove excess moisture, then mix with feta and a pinch of black pepper. Proceed with the same rolling and cooking method.
• Potato and Cheese: Use mashed potatoes seasoned with salt, pepper, and a little butter as the filling, along with shredded kaşar or mozzarella. This is a classic vegetarian gözleme filling that's hearty and satisfying.
• Spicy Lamb: Brown ground lamb with onions, garlic, and a pinch of chili flakes. Drain the fat, then use the mixture as a filling with crumbled feta or shredded mozzarella. Cook as directed, ensuring the lamb reaches 160°F (71°C).
• Sweet Version: For a dessert gözleme, fill the dough with a mixture of cinnamon, sugar, and chopped walnuts or hazelnuts. Cook on the griddle, brush with butter, and drizzle with honey or a sprinkle of powdered sugar.

Storage and make-ahead

Fridge

Store cooled gözleme in an airtight container in the refrigerator for up to 3 days. Reheat in a dry skillet over medium heat until hot and crisp.

Freezer

Freeze cooked gözleme in a single layer on a baking sheet, then transfer to a freezer bag. Reheat from frozen in a skillet, adding a minute per side.

Reheat

Reheat in a dry skillet over medium heat for 2–3 minutes per side until hot and crispy. Avoid microwave.

Leftover gözleme can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a dry skillet over medium heat for 2-3 minutes per side until hot and crisp.

Avoid microwaving, as it makes the dough soggy. If freezing, wrap individually in plastic wrap and place in a freezer bag; reheat from frozen in a skillet, adding a minute or two to the cooking time.

The dough can be made up to 1 day ahead and kept in the refrigerator, covered. Let it come to room temperature for about 30 minutes before rolling.

You can also assemble the gözleme earlier in the day, layering them with parchment paper and covering with plastic wrap; cook within a few hours. The cooked gözleme can be frozen for up to 2 months.

Serving ideas

Serve gözleme hot, straight from the griddle, sliced into strips or wedges. The contrast of the crisp, buttery exterior and the molten, savory filling is best enjoyed immediately.

A squeeze of fresh lemon brightens the richness, and a few mint leaves add a refreshing note. For a complete meal, pair with a simple tomato and cucumber salad or a bowl of Turkish lentil soup.

Gözleme is traditionally eaten with a glass of Turkish tea, but it also pairs well with ayran (a salted yogurt drink) or a crisp green salad.

For a more substantial dinner, serve alongside a plate of olives, pickles, and fresh vegetables. The flatbreads are also great for dipping into yogurt or a garlicky sauce, though the video keeps it simple with just lemon and mint.

Frequently asked questions

Recipe card

Crispy Turkish Sucuklu Kaşarlı Gözleme: Hand-Rolled Stuffed Flatbread

Prep 45 minCook 24 minRest 30 minTotal 1 h 39 minServes 4

Ingredients

• 300 g all-purpose flour
• 1 tsp salt
• 180 ml warm water
• 1 tbsp olive oil
• 150 g Turkish sucuk, sliced
• 200 g Turkish kaşar cheese (or mozzarella), shredded
• 40 g village butter, melted
• fresh mint leaves, for serving
• lemon wedges, for serving

Instructions

1. In a large bowl, combine the flour and salt. Add the warm water and olive oil. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. The dough should be soft and slightly tacky but not sticky. Cover with a damp towel and let rest for 30 minutes.
2. After resting, divide the dough into 4 equal pieces. Shape each piece into a ball and place on a lightly floured surface. Cover again with the damp towel and let rest for another 10 minutes. This resting period relaxes the gluten, making the dough easier to roll paper-thin.
3. On a lightly floured surface, take one dough ball and roll it with a wooden oklava pin, starting from the center and working outward, rotating the dough as you go. Roll until the dough is very thin, almost translucent, about 12–14 inches in diameter. The thinner the better — it should be see-through enough to read a newspaper through.
4. Scatter half of the shredded kaşar cheese over one half of the rolled dough, leaving a 1-inch border. Arrange the sliced sucuk evenly over the cheese. Top with the remaining cheese to help seal the sucuk inside. The filling should be generous but not overflowing.
5. Fold the empty half of the dough over the filling to create a half-moon shape. Press the edges firmly with your fingers to seal, then crimp with a fork or the side of your hand to ensure no filling escapes during cooking. Gently flatten the gözleme with your palm to distribute the filling evenly.
6. Repeat the rolling, filling, and folding process with the remaining three dough balls. As you work, keep the finished gözleme covered with a clean towel to prevent drying. You can also stack them with parchment paper between layers.
7. Place a large cast-iron saç griddle or a heavy skillet over medium-high heat. Let it get hot for at least 5 minutes until a drop of water dances and evaporates immediately. Do not add any oil or butter — the gözleme cooks on a dry surface.
8. Carefully lay one gözleme onto the hot griddle. Cook for about 3 minutes, without moving it, until the bottom is golden brown with dark blisters. You'll see the dough puff up as steam builds inside. Use a spatula to check the underside periodically.
9. Flip the gözleme with a wide spatula and cook for another 3 minutes on the second side, until it is also golden and blistered. Press gently with the spatula to ensure even browning. The internal temperature of the sucuk should reach at least 160°F (71°C) to ensure it's fully cooked.
10. Transfer the cooked gözleme to a cutting board. Immediately brush the top surface generously with melted village butter. The butter will sizzle and soak into the crisp layers. Brush the edges too, for extra flavor and shine.
11. Using a pastry wheel or a sharp knife, slice the gözleme into strips or wedges. Pull a piece apart to show the melted cheese stretch. Serve immediately, warm, with fresh mint leaves and lemon wedges on the side. Enjoy with a glass of Turkish tea.

Contains: gluten, milk

Estimated nutrition per serving

Calories

580

Protein

22 g

Carbohydrates

45 g

Fat

34 g

Automatic estimate from the ingredient list, not laboratory-verified.