Gözleme

[For making gozleme from unleavened dough]

Gözleme

Category: Culinary recipes

Kitchen: turkish

Ingredients
For unleavened dough:
premium wheat flour	360 ml
wheat flour 1 s.	240 ml
water	120 ml
milk	120 ml
salt	1 tsp
For filling:
zucchini (or zucchini)	3 pcs. (3/4 pcs.)
dill and onion	taste
cheese	taste
olive or vegetable oil	2 tbsp. l.
paprika	2 tsp
ground black pepper	1 tsp
salt	taste
For yeast dough:
premium wheat flour	600 ml
dry instant yeast	1 tsp
salt	1/2 tsp
vegetable oil	100 ml
water	from 70 ml
For filling:
fresh herbs, cheese, spices	taste

Cooking method

For making gozleme from unleavened dough pour milk and water into a bowl, add salt. Mix two types of flour and add about 400 ml to a bowl and knead to a homogeneous dough.

Next, adding flour, knead a fairly dense, but not steep, dough that does not stick to your hands.

Divide the dough into 15-18 equal parts, rounding each part.

Cover the dough pieces with foil and leave to rest while the filling is cooking.

Wash the zucchini or zucchini under running water, peel the zucchini from the skin and seeds.

Grind the zucchini or zucchini with a coarse grater. Add chopped dill and onions, cheese, spices, herbs, olive oil or vegetable oil and mix all ingredients thoroughly.

Dust the work surface with flour and roll out thinly one TK in the shape of a circle. Put in a thin layer about 1 full tablespoon of the prepared filling on 1/2 of the TK.

Wrap the remaining loose portion of the filling dough. Connect the edges, sealing the seam with your fingertips, leave about a couple of centimeters open and very lightly and gently pat your palm over the entire surface of the TK to remove air. Seal the remaining open part of the TK. If the edges do not join well, which happens when there is an excessive amount of flour added for rolling, moisten them with water and seal.

It is convenient to lay out 2 TK at once on a dry and very well-heated frying pan. Lightly bake the cakes, turn them over with a spatula, brush with a thin layer of olive or vegetable oil. Turn the cakes over again and brush with butter. Continue baking the cakes, turning from side to side until cooked, doing about a couple more repetitions of all actions. Remove the prepared tortillas from the pan and onto a platter. The cakes are soft and easily roll up into a tube; if the cake comes out dry and too crispy, adjust the heat to a higher side and reduce the amount of oil.

For making gözleme from yeast dough in a bowl, mix flour and salt, add dry yeast (that does not require activation with water), vegetable oil and adding water, knead the dough that does not stick to your hands. Divide the dough into equal parts about the size of an orange, cover with plastic wrap or linen napkin. The photo shows half of the full portion of the dough.

Leave the dough to ferment until it approximately doubles in volume.

Dust the work surface with flour and roll out thinly one TK in the shape of a circle. Add the filling, shape into a tortilla and cook in a very hot skillet in the same way as for unleavened dough gözleme.

When working with yeast dough, it is good to use a fairly long spatula, since TK easily rolls out into a transparent layer, which, after adding the filling, is difficult to transfer to the pan without a spatula.

Gozleme with zucchini:

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Note

Gozleme (tour. Gözleme) is a traditional Turkish dish in the form of a flat cake made from unleavened or yeast dough with a filling wrapped inside. The filling can be anything according to your preferences and taste.
By prescription Emel kartav and İrina Taro... Thanks to the authors!

[Ilona]

Ilona, what delicious Turkish cakes turned out. : rose: The title sounds pretty.
And which tasted better?

Ilona, ​​thank you very much for the recipe, especially for the zucchini filling (I try to hand the zucchini to the children), I will definitely try the option with unleavened dough
You have very interesting recipes in general

[francevna]

francevna, Ne_lipa, to your health! And thanks for your interest in the recipe.

And which tasted better?

Allaboth are good. I cooked gözleme in different seasons: in spring - yeast dough stuffed with young nettle leaves, spinach, other herbs and cheese; in the fall - unleavened dough with zucchini; - difficult to compare. Both versions of the dough are good, by the way, for yeast dough I mix flour with 1 s., And are convenient to use, maybe the cakes on yeast dough have a slightly more complex and bright aroma. Probably, they exist in the same way as Georgian khachapuri, in a classic and quick version on mineral water. It is convenient to choose a recipe depending on the availability of time for cooking.

I will definitely try the option with unleavened dough

good mood and delicious gözleme!

(I keep trying to give the children zucchini)

Victoria, not so long ago had a good review for a side dish of rice and zucchini from Tosha Rice with meat and vegetables # 3apart from my loved ones. Perhaps you will like it.

[Corsica]

Corsica,

Elon, can you grease it with butter? Kakiba I know that they grease after, but you have to grease and fry. The oil won't burn, what do you think? You can take melted butter, it behaves like a vegetable.

[Scarecrow]

Scarecrow, Nata, yes, there was also such a cooking option. They do not melt the butter or margarine, but grease it with a whole, convenient size for work, a piece that is simply pricked onto a fork, or each time they cut into small pieces from a whole piece of butter. The oil does not burn, the problem is the residues of flour on the dough after molding, which darken and remain in the pan. To remove such residues from flour and oil, use a napkin, wiping the pan before each new tab of cakes. Sometimes, after cooking, hot gözleme is greased with an additional portion of oil, and yeast dough gözleme is fried in a dry frying pan, like kutabs, and greased with oil after cooking.

Gozleme with young nettles.

Zucchini and zucchini time.