Recipe
A moderately soft dough prepared with flour, salt, and water is rested in a warm place, covered, until it reaches the desired consistency. If preferred, yogurt may be added to the dough; additionally, a small amount of molasses can be incorporated to enhance browning during cooking. Portions taken from the dough are rolled out with a rolling pin, lightly greased, and folded into quarters. To prevent drying, the dough is rested briefly between cloths and then rolled out again into a square shape. The dough is cooked on a sac griddle, browned on both sides, brushed with oil, and served. In some villages, gözleme is prepared with fillings such as madımak (knotweed), spinach, yogurt, beet greens, cheese, or potatoes, and is referred to as “stuffed gözleme.” Alternatively, the dough may be leavened to produce “yeast gözleme.”