Turkish Gozleme | Turkish Flat Bread with Potato and Cheese

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Judul : Turkish Gozleme | Turkish Flat Bread with Potato and Cheese
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Turkish Gozleme | Turkish Flat Bread with Potato and Cheese

We are starting the last week in our Cooking Carnival, the September Mega Marathon. I have been doing Potato as One Ingredient theme all of this month, with each week with a subtheme featuring Potato as the star ingredient. I have done Fries and Chips, Starters, Gravies and Breakfast for the past four weeks. For the final and last week, I will be showcasing Flatbreads with Potato as the star from different countries. 

For day 1 of Flatbread, I have Gozleme from Turkey. Gozleme is a stuffed flat bread, that Turks love a lot and have been making over thousand years. It's a street food and is also part of the Turkish Breakfast. It is also part of the Mezze Spread. I have adapted mine from here when I was inspired by Priya's adventure with Flatbreads.

This recipe was one of the first ones I cooked for this BM and also one that I made for the elders at home. Everybody simply loved it much and though it is quite similar to our aloo paratha, there is something different about the dough being so sticky and patted by hand. More like our Polis. 




Turkish Gozleme

Ingredients Needed:

2 Cups All Purpose flour
1 Cup warm water
2 tbsp olive oil
Salt to taste

For Stuffing
2 nos medium potatoes
1 no green chilli, chopped
1 medium sized onion, chopped
1/2 cup Cheese, crumbled
Handful of coriander leaves, chopped

How to make the Flatbread

For the stuffing

MW the potatoes for 6 mins, soak in water and peel. Mash it well with a fork, add all the other ingredients and combine well. Keep it aside. 

For the dough

Take the flour in a bowl, add salt, olive oil and combine well. Let it sit for 10 mins.

Making the Stuffed Flatbread

Divide the dough and the filling into 4 portions. Dust the board with flour and take a portion of dough and roll it as thin as possible. Place one portion of the filling in the centre of the rolled out dough, fold in the 4 sides like an envelope. 

Sprinkle a little flour on the folded dough and roll it again into a thick rectangle. Repeat the same with the rest of the dough.

Heat a nonstick pan, place the rolled gozleme on the hot pan. Keep the flame low and cook the bread until brown on both sides. Add a tsp of oil while cooking the gozleme.  

Serve it warm Cream Cheese



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68




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