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Prepare the Gözleme dough: In a large mixing bowl, combine the all-purpose flour and salt. Gradually add the warm water, starting with 2 cups, mixing continuously with a whisk or spoon until a smooth, thin batter forms. The consistency should be similar to a crepe batter, easily pourable but not watery. Add more water, 1/4 cup at a time, if needed, to reach the desired consistency. Ensure there are no lumps.

Prepare the filling: In a small bowl, combine the shredded mozzarella cheese and finely chopped fresh parsley. Mix gently to combine.

Heat a large non-stick skillet or griddle over medium heat. Lightly grease the pan with a small amount of oil or butter, if necessary, though a good non-stick pan may not require it.

Pour about 1/2 cup of the Gözleme batter into the hot pan. Immediately tilt and swirl the pan to spread the batter evenly into a thin, round layer, similar to making a crepe. Cook for 1 to 2 minutes, or until bubbles form on the surface and the edges begin to set and lift slightly. The top should still be slightly moist but set enough to handle.

While the Gözleme is still in the pan, spoon about 1/4 cup of the cheese and parsley filling onto one half of the cooked flatbread. Carefully fold the other half of the flatbread over the filling, creating a crescent shape. Use a fork to gently press and seal the edges of the folded Gözleme.

Continue to cook the folded Gözleme for another 2 to 3 minutes per side, flipping once, until both sides are golden brown and the cheese inside is melted and gooey. Adjust heat as needed to prevent burning.

Once cooked, transfer the Gözleme to a serving plate. Immediately place a small amount of softened butter on top and gently spread it over the hot surface with a fork, allowing it to melt and coat the flatbread. Repeat steps 4-6 with the remaining batter and filling, making approximately 4-6 Gözleme.

Serve the Gözleme warm, cut into halves or quarters, and enjoy immediately. The melted cheese and fresh herbs make for a delightful savory treat.


Prepare the Gözleme dough: In a large mixing bowl, combine the all-purpose flour and salt. Gradually add the warm water, starting with 2 cups, mixing continuously with a whisk or spoon until a smooth, thin batter forms. The consistency should be similar to a crepe batter, easily pourable but not watery. Add more water, 1/4 cup at a time, if needed, to reach the desired consistency. Ensure there are no lumps.

Prepare the filling: In a small bowl, combine the shredded mozzarella cheese and finely chopped fresh parsley. Mix gently to combine.

Heat a large non-stick skillet or griddle over medium heat. Lightly grease the pan with a small amount of oil or butter, if necessary, though a good non-stick pan may not require it.

Pour about 1/2 cup of the Gözleme batter into the hot pan. Immediately tilt and swirl the pan to spread the batter evenly into a thin, round layer, similar to making a crepe. Cook for 1 to 2 minutes, or until bubbles form on the surface and the edges begin to set and lift slightly. The top should still be slightly moist but set enough to handle.

While the Gözleme is still in the pan, spoon about 1/4 cup of the cheese and parsley filling onto one half of the cooked flatbread. Carefully fold the other half of the flatbread over the filling, creating a crescent shape. Use a fork to gently press and seal the edges of the folded Gözleme.

Continue to cook the folded Gözleme for another 2 to 3 minutes per side, flipping once, until both sides are golden brown and the cheese inside is melted and gooey. Adjust heat as needed to prevent burning.

Once cooked, transfer the Gözleme to a serving plate. Immediately place a small amount of softened butter on top and gently spread it over the hot surface with a fork, allowing it to melt and coat the flatbread. Repeat steps 4-6 with the remaining batter and filling, making approximately 4-6 Gözleme.

Serve the Gözleme warm, cut into halves or quarters, and enjoy immediately. The melted cheese and fresh herbs make for a delightful savory treat.
