Skillet Potato Flatbread
Thin yufka folded around a peppery potato-and-onion filling and cooked in a skillet.
By Moow Editorial ·
- Cook on a dry griddle, then brush the hot gözleme lightly with butter or oil if you prefer a softer finish.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: Makes 4
- Prep time: 20 minutes
- Cook time: 35 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 Makes 4.
- Calories: 240 kcal
- Protein: 5 g
- Carbohydrates: 37 g
- Fat: 9 g
- Fiber: 3 g
- Sodium: 488 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.
Gözleme
Have these measured and ready before you begin.
- 2 potatoes
- 4 yufka sheets (thin flatbread sheets; large lavash may substitute)
- 1/2 onion, diced
- 1 tablespoon tomato paste
- 1/2 tablespoon (7.5 ml) biber salçası (red pepper paste; substitute tomato paste plus a pinch of chile)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon fine salt
- 1 teaspoon Aleppo-style red pepper flakes
- 1 tablespoon butter, melted, for finishing
- 1 tablespoon olive oil, for the onion
Directions
1. Boil the potatoes until tender, then cut them into small cubes.
2. Heat the olive oil, sauté the onion until soft, then add the tomato and pepper pastes and cook for 1 minute.
3. Add the black pepper, salt, red pepper flakes, and potatoes and stir into a cohesive filling.
4. Place filling in the center of each yufka and fold the two sides inward, then fold the top and bottom to make a packet.
5. Cook in a skillet over medium heat, turning until both sides are evenly browned.
6. Brush lightly with the listed butter and serve.
Sources
Contains milk and wheat. Keep the filling hot or refrigerate promptly, and use care when flipping the filled flatbreads.