Gözleme (Caramelized Onion and Goats Cheese Stuffed Flatbreads)

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Gözleme (Caramelized Onion and Goats Cheese Stuffed Flatbreads)

Gözleme is a Turkish stuffed flatbread and it's one of my favourite things to eat.

Prep Time10

Cook Time25

Total Time35

Course: Appetizer

Cuisine: Turkish

Servings: flatbreads

Calories: 302kcal

Author: Emily Roz

Ingredients

For the dough

300 g all purpose flour
140 ml water
20 ml olive oil
¼ teaspoon salt

For the filling

3 large red onions finely sliced
1 tablespoon balsamic vinegar
1 teaspoon sugar
150 g goats cheese crumbled

Instructions

In a large bowl, combine the flour, water, olive oil, and salt. Using a wooden spoon or your hands, stir the dough and then begin to knead it until a dough has formed (scroll further up this blog to find step by step instructions with photos).
Once your dough is formed into a soft but pliable ball, cover with clingfilm or plastic wrap and set aside while you make your filling.
Place a frying pan on medium heat and drizzle with 1 tablespoon of olive oil. Add in the red onions and fry on low/medium heat for 10 minutes until softened. Next up, add in the balsamic vinegar followed by the sugar. Fry for a further 3-5 minutes. Then turn off the heat and leave to cool.
Knead your dough for 30 seconds, then slice into 6 equal pieces. Set aside 5 pieces of the dough under a damp tea towel or plastic wrap so that the dough doesn't dry out.
Lightly flour a clean surface, then roll out one piece of dough into a thin circular wrapper, around 20cm in diameter.
On one half of the gozleme dough sheet, place ⅙ of the red onion mixture and top with sprinkles of goats cheese. Then fold over the other half of the dough and pinch the edges to make a sealed parcel. Set aside and repeat for the other 5 pieces of dough.
Place a non-stick frying pan on medium heat. Add two gozleme flatbreads into the pan and cook on each side for 3-5 minutes until patched golden brown.
Once the gozleme are cooked, brush with olive oil on both sides, remove and set aside. Repeat and cook all of the flatbreads. Serve up and enjoy!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe so scroll up this page to find them!

Storage: Once cooled, store in tupperware and into the fridge for up to 3 days.

Freezing: Once cooled, place in airtight containers or wrap in plastic wrap. Label with date and contents. Place in the freezer for up to 3 months. Leave to thaw or defrost in the fridge overnight!

Reheating: I'd recommend placing in a preheated oven at 180C/355F for 10 minutes until piping hot. You could also place them in the microwave for 30 seconds but it might make the bread go floppy.

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