Recipe
To prepare gözleme, which is rolled out with a rolling pin and cooked on a griddle, a dough is kneaded in a deep bowl using flour, salt, and warm water until it reaches an earlobe-soft consistency. The dough is then divided into portions slightly larger than an egg and left to rest. Each portion is subsequently rolled out very thin with a rolling pin and brushed with oil. The sheet is then folded into a square shape. After all portions are prepared in the same manner, the sheets are cooked on a griddle. To ensure a soft texture and even browning, the gözleme is brushed with oil on both sides during cooking.