Yogurt-Brushed Griddled Flatbread
Fresh yufka is brushed with egg, milk, yogurt, and oil, folded into squares, and griddled until tender and golden.
By Moow Editorial ·
- After cooking the first side, brush the top lightly with oil before turning.
- An additional tablespoon of oil in the brushing mixture makes the gözleme softer.
- Stack the cooked gözleme so they retain moisture and stay soft.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 6 servings
- Prep time: 35 minutes
- Cook time: 8 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 6 servings.
- Calories: 290 kcal
- Protein: 6 g
- Carbohydrates: 20 g
- Fat: 20 g
- Sodium: 207 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.
- 6 fresh yufka sheets (large thin flatbread sheets; substitute very thin lavash)
- 2 large eggs
- 3/4 cup plus 1 tablespoon (200 ml) milk
- 1 tablespoon plain yogurt
- scant 1/2 cup (100 ml) neutral oil
Directions
1. Whisk the eggs, milk, yogurt, and neutral oil together in a mixing bowl.
2. Lay out one yufka sheet and brush the mixture over its entire surface.
3. Fold the sheet into a square sized for your skillet, brushing more mixture over the dough after each fold.
4. Heat a skillet well, brush it lightly with oil, and cook the folded gözleme on both sides until browned and the egg mixture is set.
5. Repeat with the remaining yufka and serve warm.
Sources
Contains wheat, milk, and egg. Cook each gözleme until the egg coating is fully set and use care around the hot skillet and oil.