Gözleme with Cheese and Herbs

La storia di questo piatto

Gözleme is the flatbread of Anatolian kitchens, folded around white cheese and fresh herbs, made for warm hands and shared tables. It is humble, generous food: wheat, olive oil, parsley and mint, nothing more than it needs to be.

Ingredienti

• 300 g Type 0 wheat flour
• 180 ml Lukewarm water
• 5 g Fine salt
• 50 ml Extra virgin olive oil
• 200 g White cheese (beyaz peynir or feta, also mixed with kaşar)
• 20 g Fresh chopped parsley
• 10 g Fresh chopped mint
• 2 g Ground black pepper
• 1 g Dried red chili pepper (optional)
• 20 g 00 flour for dusting the work surface
• 100 ml Plain whole yogurt
• 1 pieces Lemon

Preparazione

1. In a large bowl, sift 300 g of type 0 flour together with 5 g of fine salt, gently whisking to distribute the salt evenly. Create a well (crater) in the center of the mixture and gradually pour in 180 ml of lukewarm water (about 35°C) over 3–4 minutes, slowly incorporating the flour from the edges toward the center with your fingers — the dough should be slightly sticky but cohesive.
2. On a clean work surface, knead the dough energetically with a firm, rhythmic motion for 10 minutes, gradually incorporating the remaining flour from the sides of the well. After about 5 minutes of kneading, when the dough begins to become elastic, add 40 ml of extra virgin olive oil in three additions, fully incorporating each portion before adding the next — the final result should be a smooth, homogeneous dough, not very sticky, with a soft and pleasantly elastic texture to the touch.
3. Shape the dough into a compact ball by pressing it lightly between your palms, then transfer it to a bowl greased with 5 ml of extra virgin olive oil, turning it to coat completely. Cover the bowl with a damp cloth or plastic wrap and let it rest at room temperature (18–22°C) for 30 minutes — during this time the dough will become softer and more elastic to the touch.
4. While the dough rests, in a medium bowl finely crumble 200 g of white cheese (beyaz peynir or feta, also mixed with a little kaşar) and combine it with 20 g of fresh chopped parsley, 10 g of fresh chopped mint, 2 g of freshly ground black pepper and 1 g of ground dried red chili. Mix thoroughly with a spoon until you obtain a homogeneous, crumbly mixture (about 233 g in total) — the filling should be well balanced in flavor with a light underlying spiciness.
5. Divide the dough into 4 equal portions of about 130 g each, forming four balls by gently pressing between your palms. On a lightly floured work surface (using small amounts of 00 flour), roll out each ball with a rolling pin into a very thin circular disc, 2–3 mm thick, regularly rotating the disc by 45° to keep it as circular as possible — the dough should be almost translucent, elastic and without tears.
6. Spread about 55 g of the cheese and herb filling over one half of the rolled disc, leaving a clean 1 cm border unfilled to allow proper sealing. Fold the disc into a half-moon, aligning the edges, and gently press the margins with your fingers, then use a fork to fully seal the edge with even pressure — the gözleme should be well sealed and symmetrical, with no filling leaking out.
7. Place a cast-iron griddle or a non-stick pan 30 cm in diameter over medium-high heat (approximately 180–190°C surface temperature). Heat the griddle for 3 minutes until it reaches an even temperature — when you sprinkle a few drops of water on the surface, they should immediately evaporate with a characteristic sizzle. According to Anatolian tradition the griddle should only be lightly oiled: evenly distribute about 1 ml of extra virgin olive oil per gözleme (5 ml in total) with a sheet of absorbent paper.
8. Place the first gözleme on the hot griddle and cook for 3–4 minutes on the first side without moving it — the surface should take on an intense golden color with darker spots, developing a toasted and caramelized aroma. Flip it with a wide, flexible spatula and continue cooking for another 3–4 minutes, pressing gently and repeatedly with the spatula to encourage the formation of the characteristic puffy, crispy bubbles — the second side should reach the same golden color as the first.
9. Transfer each gözleme to a warmed plate, fold it in four like a handkerchief, and serve immediately with 100 ml of plain whole yogurt (at room temperature) or with fresh lemon wedges to add acidity.