Skillet Flatbreads with Beef or Spinach Filling
Thin griddle breads folded around either a spiced ground-meat filling or spinach, onion, and cheese.
By Moow Editorial ·
- For 1 kg flour, begin with 550 ml lukewarm water and add up to 650 ml as needed for a soft, rollable dough.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 8 gözleme
- Prep time: 45 minutes
- Cook time: About 40 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 8 gözleme.
- Calories: 410 kcal
- Protein: 18 g
- Carbohydrates: 50 g
- Fat: 15 g
- Sodium: 1456 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Dough
Have these measured and ready before you begin.
- 4 cups (480 g) all-purpose flour
- 1 1/4 cups (300 ml) warm water, added gradually
- 2 teaspoons salt
- 2 tablespoons olive oil, divided, for cooking the fillings
- 2 tablespoons melted butter, for finishing
Spinach Filling
- 300 g spinach (10.6 oz), chopped
- 1 onion
- 1 teaspoon red pepper flakes
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 6 ounces (170 g) feta, crumbled
Ground-Meat Filling
- 200 g ground meat (7.1 oz)
- 1 onion
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 pinch red pepper flakes
Directions
1. Cook the ground meat and its onion in 1 tablespoon oil until browned and 160°F (71°C); season and cool completely.
2. Cook the spinach and onion in the remaining oil until dry; season, cool, then mix in the feta.
3. Mix the flour and salt; add the water gradually and knead until smooth. Cover and rest for 30 minutes.
4. Divide the dough into small balls and roll each one into a thin round with a rolling pin.
5. Spread one filling over half of each round, fold over the other half, and seal into a half-moon.
6. Cook the gözleme in a dry skillet or griddle, turning to brown both sides and ensuring any meat-filled pieces cook completely through.
Sources
Contains wheat and milk if cheese is used. Keep raw-meat filling separate from the spinach filling and cook ground beef, lamb, or pork to at least 160°F (71°C), or poultry to 165°F (74°C).