Experience the delight of homemade Gozleme like never before! This incredibly simple recipe for Spinach and Feta Gozleme features a groundbreaking two-ingredient dough, made effortlessly with just Greek yogurt and flour. Say goodbye to yeast and lengthy proofing times – these crispy, golden flatbreads are absolutely irresistible and come together quickly, making them perfect for a light lunch, a satisfying dinner, or a delicious snack. Get ready to impress with this easy twist on a Turkish classic!

Effortless Spinach and Feta Gozleme: Your Go-To No-Yeast Flatbread

Gozleme, a beloved Turkish flatbread, holds a special place in the hearts of food enthusiasts worldwide. Traditionally, these savory filled pastries require a yeast-based dough, often involving preparation time for proofing. However, my take on this classic Turkish favorite simplifies the process dramatically, utilizing a brilliant two-ingredient dough crafted from Greek yogurt and self-raising flour. This ingenious method means you can enjoy the authentic flavors and satisfying textures of Gozleme without any of the waiting!

What makes this particular Spinach and Feta Gozleme recipe truly exceptional is its combination of speed, simplicity, and incredible flavor. The dough comes together in minutes, and the filling of fresh spinach and two types of cheese (feta and cheddar) creates a creamy, tangy, and utterly delicious interior. Pan-fried until beautifully golden and crisp, these flatbreads are not just easy to make, but they are also a refreshingly light yet satisfying meal, perfect for any occasion.

Unveiling Gozleme: A Taste of Turkish Heritage

To truly appreciate this recipe, it’s wonderful to understand the origins of Gozleme. This traditional Turkish dish is essentially a hand-rolled and filled flatbread, often cooked on a large, round griddle known as a “saj.” The name “gözleme” originates from the Turkish word “közleme,” which means “to grill” or “to cook over embers,” reflecting its age-old cooking methods.

Gozleme is more than just a meal; it’s a culinary art often performed by skilled women in Turkish villages and markets, showcasing generations of expertise. The dough is stretched paper-thin, filled with a variety of fresh ingredients, then carefully folded and cooked until light, flaky, and golden. Popular traditional fillings include:

• Spinach and White Cheese (usually Feta or a local Turkish cheese): The most iconic and widely loved combination.
• Minced Meat (Kıyma): Seasoned ground beef or lamb often mixed with onions and spices.
• Potato: Creamy mashed or diced potatoes seasoned with herbs.
• Various Herbs: Such as parsley, dill, or mint, often mixed with cheese.
• Sweet Versions: Though less common, sweet Gozleme can feature fillings like tahini and honey, or even sweet fruit purees.

My personal journey with Gozleme began during a memorable trip to Turkey, where I had the privilege of observing these culinary masters at work in a roadside rest stop. Watching the dough transform from a simple ball into a delicate, paper-thin sheet, then filled and cooked to perfection, was captivating. I savored both the classic spinach and cheese, and a unique tahini and honey version. For those who wish to delve deeper into the traditional preparation, this video from Turkish Food Travel offers a beautiful glimpse into the authentic art of making Gozleme.

The Genius Behind Two-Ingredient Dough: No Yeast, No Fuss!

The star of this Spinach and Feta Gozleme recipe is undoubtedly the revolutionary two-ingredient dough. If you’ve never tried it before, prepare to be amazed. This simple mixture of Greek yogurt and self-raising flour eliminates the need for yeast, cutting down significantly on preparation time and simplifying the entire process. Here’s why it’s a game-changer:

• No Proofing Time: Unlike traditional yeast doughs that require hours to rise, this dough is ready to use almost instantly after mixing and a brief knead.
• Effortlessly Simple: With just two main ingredients, it’s incredibly easy to measure, mix, and work with, making it perfect for novice bakers.
• Versatile & Forgiving: This dough is wonderfully pliable and forgiving, making it easy to roll out thinly. It’s also incredibly versatile, forming the base for many other quick bread recipes.
• Delicious Texture: The acidity in the Greek yogurt reacts with the leavening agents in the self-raising flour (or added baking powder), creating a dough that becomes beautifully crispy on the outside and wonderfully soft on the inside when cooked.

The secret lies in using thick Greek yogurt. Its rich, creamy texture and slight acidity are crucial for binding the flour and activating the leavening, resulting in a perfectly tender yet sturdy dough that can hold generous fillings.

Gather Your Simple Ingredients

Making these delightful flatbreads requires only a few accessible ingredients. The full, precise measurements can be found in the comprehensive recipe card below, but let’s take a closer look at what you’ll need for this delicious Spinach and Feta Gozleme:

• Thick Greek Yoghurt: The cornerstone of our quick dough. The thicker your Greek yogurt, the better the dough consistency will be, requiring less additional flour. Avoid thin, plain yogurts as they lack the necessary body.
• Self-Raising Flour: This provides the structure and lightness to our dough. If self-raising flour isn’t available, you can easily substitute it by combining all-purpose (plain) flour with baking powder. A good ratio is 2 teaspoons of baking powder for every cup of plain flour.
• Fresh Baby Spinach Leaves: For the classic Gozleme filling. Baby spinach is tender and cooks quickly. Ensure it’s roughly chopped to prevent large pieces from tearing the thin dough.
• Feta Cheese: Crumbled feta introduces a wonderful salty tang and creamy texture that is essential for the authentic taste of this Turkish flatbread. Adjust the quantity to your preference for a more pronounced flavor.
• Cheddar Cheese: Grated cheddar adds a lovely mild creaminess and helps bind the filling together as it melts. Its presence ensures a deliciously gooey center. You could also experiment with mozzarella or a blend of other melting cheeses.
• Olive Oil: Used for brushing the Gozleme before frying. This is key to achieving that desirable golden-brown color and crispy exterior.
• Fresh Lemon: Always serve Gozleme with lemon wedges. A squeeze of fresh lemon juice over the hot flatbread brightens all the flavors, cutting through the richness of the cheese and adding a zesty finish.

Step-by-Step Guide: How to Make Your Own Gozleme

Follow these easy, detailed instructions to create perfect Spinach and Feta Gozleme in your own kitchen:

1. Prepare the Two-Ingredient Dough

Begin by placing the Greek yogurt into a large mixing bowl. Give it a quick stir to ensure it’s smooth and consistent. Add 1 cup of self-raising flour to the yogurt and mix with a spoon or spatula until the ingredients just start to combine. Gradually add more flour, about ½ cup at a time, continuing to mix until the dough begins to pull away from the sides of the bowl and forms a shaggy ball. The exact amount of flour can vary, so add slowly until it reaches the desired consistency.

2. Knead Until Smooth

Transfer the dough onto a clean, lightly floured work surface. Using your hands, gently knead the dough for approximately 1 to 2 minutes. The dough should become smooth, elastic, and no longer sticky. If it feels too sticky, add a little more flour (a tablespoon at a time) and continue kneading. If it’s too dry, add a tiny bit more yogurt. The dough is ready when it forms a cohesive ball and doesn’t stick to your hands or the surface.

3. Divide, Roll, and Fill

Divide the kneaded dough into 4 equal pieces. Take one piece and, on your well-floured surface, use a rolling pin to roll it out into a thin circle or oval shape. Aim for it to be as thin as possible without tearing, similar to a tortilla. In a separate bowl, combine your chopped baby spinach, crumbled feta, and grated cheddar cheese. Spoon an even amount of this filling over one half of the rolled-out dough circle, leaving a small border along the edges.

4. Fold and Seal

Carefully fold the empty half of the dough over the filling, creating a semi-circle. Gently press down on the edges with your fingertips to seal them securely. Then, take a fork and press its tines along the crimped edge. This not only creates a beautiful, rustic pattern but also ensures the filling remains locked inside during cooking. Repeat this filling and folding process with the remaining dough pieces and filling.

5. Cook to Golden Perfection

Preheat a large frying pan, skillet, or electric griddle over medium heat. Once hot, lightly brush both sides of each prepared Gozleme with olive oil. Carefully place the Gozleme onto the hot surface. Cook each side for approximately 3-5 minutes, or until it turns a beautiful golden brown and becomes delightfully crispy. As they cook, gently press down on the Gozleme with a spatula to ensure even contact with the heat and to encourage maximum crispiness.

6. Slice and Serve

Once cooked, transfer the hot Gozleme to a cutting board. Slice them into halves or quarters, depending on your preference. Serve immediately with fresh lemon wedges. A generous squeeze of lemon juice over the warm Gozleme before eating provides a bright, acidic counterpoint to the rich filling, elevating the entire flavor profile. Enjoy your homemade Spinach and Feta Gozleme!

Expert Tips for Your Best Gozleme

Even though this recipe is incredibly simple, a few expert tips can ensure your Spinach and Feta Gozleme are nothing short of spectacular every single time:

• The Right Greek Yogurt Matters: The success of your two-ingredient dough hinges on using *thick* Greek yogurt. Thinner, runny yogurts will result in a stickier dough that requires significantly more flour, potentially making the Gozleme tough. Full-fat Greek yogurt is often the best choice for richness and consistency.
• Flour Amount is Flexible: Consider the flour amount as a guideline. The exact quantity needed will vary based on the moisture content of your Greek yogurt and even the humidity in your kitchen. Start with 1 cup, then add additional flour slowly (½ to ¾ cup more is common) until the dough is soft, pliable, and no longer sticky. Don’t be afraid to adjust.
• DIY Self-Raising Flour: No self-raising flour? No problem! For every cup of plain (all-purpose) flour, simply mix in 2 teaspoons of baking powder. This will give your dough the necessary lift.
• Avoid Over-Kneading: This dough is not like traditional yeast doughs that benefit from extensive kneading. A minute or two of gentle kneading is all that’s needed to bring it together into a smooth ball. Over-kneading can develop too much gluten, resulting in a tougher Gozleme.
• Liberally Flour Your Surface: Before rolling out your dough, ensure your work surface and rolling pin are generously dusted with flour. This prevents sticking, making it much easier to achieve that desired thinness.
• Roll It Thin, Really Thin: The secret to truly crispy Gozleme is a very thin dough. Roll each piece as thinly as you can without tearing it. The thinner the dough, the crispier the final product will be.
• Secure the Edges: A well-sealed Gozleme prevents the delicious filling from escaping during cooking. Press the edges firmly with your fingers, then reinforce with a fork to create a decorative and secure crimped edge.
• Maintain Medium Heat: Cook your Gozleme over medium heat. If the heat is too high, the outside will burn before the dough cooks through and the cheese melts. If it’s too low, the Gozleme might dry out. Medium heat ensures a beautifully golden, crispy exterior and a perfectly hot, gooey interior.
• Make Ahead and Storage: The dough can be prepared up to 2 days in advance and stored tightly wrapped in plastic in the refrigerator. Let it come to room temperature for about 15-20 minutes before rolling. Cooked Gozleme are best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for 1-2 days and reheated gently in a pan or oven.
• Customize Your Fillings: This two-ingredient dough is incredibly versatile! Feel free to experiment with other fillings like spiced minced beef, mashed potato with herbs, sautéed mushrooms and onions, different cheese blends, or even a sweet filling like apple and cinnamon for a dessert Gozleme.

Beyond Gozleme: Explore More Two-Ingredient Dough Magic

Once you’ve experienced the incredible ease and versatility of this two-ingredient dough, you’ll be eager to try it in other amazing recipes. This simple dough opens up a world of possibilities for quick and delicious baked goods:

• No Yeast Homemade Cinnamon Rolls: Indulge in warm, sticky cinnamon rolls without the long wait.
• Quick and Easy Yoghurt Flatbread: Perfect as a side for dips, curries, or to scoop up savory stews.
• Two Ingredient Dough Pretzel Bites: A fun, savory snack that’s great for parties or movie nights.
• Garlic Knots: An irresistible accompaniment to any Italian meal.
• Apple Cinnamon Rolls: A delightful fruity twist on the classic sweet roll.
• No Yeast Bagels: Enjoy fresh, chewy bagels right from your kitchen, no special equipment needed.
• OR dive into our extensive collection of Two Ingredient Dough Recipes for endless culinary inspiration!

Frequently Asked Questions About Homemade Gozleme

Can I prepare the Gozleme dough or filling in advance?

Absolutely! The beauty of this two-ingredient dough is its flexibility. You can prepare the dough up to 2 days ahead of time. Simply wrap it tightly in plastic wrap and store it in the refrigerator. When you’re ready to use it, let it sit at room temperature for about 15-20 minutes to make it easier to roll. The spinach and cheese filling can also be mixed a day in advance and kept in an airtight container in the fridge. This makes assembly quick and easy when you’re ready to cook.

My dough is too sticky/dry. How can I fix it?

Don’t worry, this is a common occurrence as yogurt thickness varies! If your dough is too sticky to handle, gradually knead in an additional tablespoon of self-raising flour (or plain flour with baking powder) at a time until it reaches a soft, pliable, non-sticky consistency. If it’s too dry and crumbly, add a tiny amount of Greek yogurt (start with half a tablespoon) and knead until the dough comes together. The goal is a dough that is manageable and forms a ball without sticking to your hands.

Can I use frozen spinach instead of fresh?

Yes, you can substitute frozen spinach, but a crucial step is to ensure it is thoroughly thawed and squeezed *very* dry. Excess moisture from frozen spinach will make your filling watery and can make the Gozleme soggy. After thawing, place the spinach in a clean kitchen towel or paper towels and squeeze out as much liquid as possible before chopping and mixing with the cheeses.

What are some other delicious filling variations I can try?

The versatility of Gozleme fillings is part of its charm! Beyond spinach and feta, consider these popular and delicious options: cooked spiced minced lamb or beef (ensure it’s cooled), mashed potatoes with finely chopped herbs like parsley or mint, sautéed mushrooms and onions, various cheese blends (like halloumi, mozzarella, or ricotta), or even sweet fillings like a mix of grated apple, cinnamon, and a touch of sugar.

Spinach and Feta Gozleme (No Yeast)

Yield:
4 servings

Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

This Spinach and Feta Gozleme is made with two ingredient dough (Greek yoghurt and flour) and has no yeast. These crispy golden flatbreads are absolutely irresistible and perfect for a light lunch or dinner.

★★★★☆ (46 Reviews)

Ingredients

• 1 cup Greek Yoghurt (thick, full-fat recommended)
• 1.5 cups Self-Raising Flour, or more if needed (see notes)
• 2 cups Baby Spinach Leaves, chopped
• ½ cup Feta Cheese – crumbled, or more to taste
• ½ cup Cheddar Cheese – grated, or more to taste
• 1 tablespoon Olive Oil

To Serve

• Lemon, cut into wedges

Instructions

1. Place Greek yoghurt in a mixing bowl and give it a stir. Add in 1 cup of flour and stir to combine. Gradually add in more flour until the dough starts to form into a ball.
2. Tip the dough onto a well-floured surface and knead with your hands for a minute or two. If the dough is still too sticky, add some more flour and continue to knead. The dough is ready when it is able to hold its shape and is not sticking to your hands or the surface.
3. Cut the dough into 4 even pieces, then roll out the first piece into a thin circle. Place spinach, feta cheese and cheddar cheese over half of the circle, then fold the dough over to form a semi-circle and press the edges with a fork. Repeat with the remaining pieces of dough.
4. Preheat a frying pan or electric griddle on a medium heat. Brush both sides of the gozleme with oil and fry on each side for a few minutes until golden, flattening with a spatula while cooking.
5. Slice and serve with lemon wedges.

Notes

• You can use any type of Greek Yoghurt (low fat etc) but don’t substitute for plain yoghurt as it isn’t thick enough for this recipe. You’ll also want to make sure the Greek Yoghurt you use is thick and not runny.
• If you don’t have self-raising / self-rising flour on hand, substitute with all purpose / plain flour & baking powder (the conversion is 1 cup of flour to 2 teaspoons of baking powder).
• It’s hard to say an exact amount of flour as it essentially changes on every batch! Start with 1 cup, then slowly mix in another ½ – ¾ cups until you reach your desired consistency. If you need more, so be it.
• The dough has reached the right consistency when it can hold in a ball shape and doesn’t stick to your hands.
• Flour your surface and your rolling pin before rolling the dough out.
• If you want to make the dough ahead make sure you pop it in the refrigerator until you’re ready to use.

Nutrition Information:

Yield: 4
Serving Size: 1

Amount Per Serving:
Calories: 370Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 35mgSodium: 934mgCarbohydrates: 45gFiber: 4gSugar: 6gProtein: 17g

If you’ve tried this delightful Spinach and Feta Gozleme recipe, I’d absolutely love to hear how you enjoyed it! Please share your experience and a star rating in the comments below. Your feedback helps other home cooks discover and enjoy this incredible dish!

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