Name: Sourdough Gozleme [with spinach & feta filling]
Prep time: 30 min
Cook time: 20 min
Total time: 170 min
Ingredients: 200 g Sourdough Starter ((or sourdough starter discard)); 100 g Water; 320 g All Purpose Flour ((plus extra for dusting if required)); 80 g Olive Oil; 8 g Salt; 200 g Smooth Feta; 120 g Baby Spinach ((coarsely chopped)); 1 Egg ((lightly beaten)); 5 g Salt ((can reduce if you prefer)); 5 g Pepper ((can reduce if you prefer)); 1 Garlic Clove ((finely chopped))

Let's make delicious sourdough gozleme with an easy spinach and feta filling. This easy sourdough gozleme recipe is going to become a family favorite at your house, I just know it!

Made with unleavened dough and filled with a variety of fillings, this stuffed flatbread recipe is so easy, you'll wonder why you haven't done it sooner.

You might also enjoy making these sourdough sandwich rolls, sourdough flat breads or even this sourdough grilled cheese sandwich.

Sourdough gozleme filled with spinach and feta and served with a fruit chutney.

Why You'll Love This Recipe!

No Added Yeast - Traditional gozleme is made with unleavened dough. I have added sourdough discard (unfed sourdough starter) to this recipe because the dough doesn't need to rise. It's also a great discard recipe if you prefer not to add commercial yeast to your recipes.

Delicious Easy Dinner - This traditional savoury Turkish flatbread makes an easy dinner idea using your unfed sourdough starter. I've also added instructions for freezing filled sourdough gozleme and cooking them from frozen. So handy for a quick meal.

Use Lots of Sourdough Discard in One Go - This sourdough gozleme recipe uses 200g of sourdough discard which will help you to empty your sourdough discard jar in a productive way!

6 sourdough gozleme laid out on a black wire rack.

What are Gozleme?

Gozleme are made with a thin unleavened dough that is filled with various ingredients such as spinach, cheese, potatoes, or minced meat, creating a versatile and flavorful meal.

To cook gozleme, large circular griddles known as "sac" or flat pans are heated over an open fire or hot coals. The filled dough is carefully placed onto the hot surface, where it cooks until golden brown and crispy on the outside while the fillings inside become warm and gooey.

Today, gozleme remains a beloved Turkish street food, enjoyed by locals and visitors alike for its simplicity, versatility, and delicious flavors.

Sourdough gozleme dough rolled out with the spinach and feta filling sittin in the middle of the dough. There is a large rolling pin to the left of the sourdough gozleme dough.

Sourdough Discard or Sourdough Starter?

You can use either sourdough discard or sourdough starter for this recipe. Traditionally gozleme are made from unleavened dough, so it's really up to you whether you use active starter or sourdough discard.

Once kneaded, this dough is placed in the fridge so that it's not given the opportunity to rise in warmer temperatures.

How To Make Sourdough Gozleme Dough

I have created this sourdough discard recipe as my version of a Turkish Gozleme recipe. Traditionally, Turkish gozleme dough does not contain olive oil. I have chosen to add it because it makes the dough much easier to work with (particularly if you are new to working with dough and sourdough).

You can reduce the amount of olive oil in the dough if you prefer, but it really does create an elastic dough that produces crispy cooked gozleme. I do not add extra oil to the skillet because the dough has enough oil.

I have kneaded this dough by hand for around 10 minutes. It's a really easy dough to work with. If you prefer, you can use your stand mixer with the dough hook attachment and knead in 2 minute increments until the dough is stretchy and elastic. But I find kneading this recipe very therapeutic! It's an easy dough to get the kids involved with too.

A wooden pizza peel dusted in flour. There are three uncooked sourdough gozleme sitting on top of the pizza peel.

Sourdough Gozleme Dough

Add the sourdough discard, water, all purpose flour, olive oil and salt to a medium sized mixing bowl and gently bring it together into a dough. I've used a spatula to do this. Cover the bowl and allow it to sit for around 30 minutes.

Once the dough has rested, tip the dough out onto a clean surface and knead it for around 10 minutes or until the dough is elastic and pliable, but not sticky. You can add some extra flour at this stage if you need to.

Once the dough has been kneaded, place the dough into a bowl and cover with plastic. Place it into the fridge for a minimum of 2 hours (you can leave the dough there for up to 24 hours).

Sourdough Gozleme Filling

While the dough is chilling in the fridge, mix the filling up.

A photo of the ingredients necessary to make the spinach and feta filling for sourdough gozleme.

Roughly chop the baby spinach, finely dice the garlic clove, crumble up the feta and lightly beat the egg. Add all of the filling ingredients to a mixing bowl and stir until well combined and the spinach is wilted down. Set aside (put it in the fridge if you are not going to use it just yet).

You will see in my photos that I've also added chopped green onion. This is totally optional, but I had some growing in my vegetable patch that needed using, so I threw it in. It really does augment the flavor!

Assembling the Sourdough Gozleme

About an hour before you're ready to use the dough, take it out of the fridge and allow it to come to room temp.

When you're ready to make the sourdough gozleme, divide the dough up into around 8 or 9 equal pieces. I generally make mine 80g, but you can make them larger if you prefer.

Take a large rolling pin and a dough ball. On a lightly floured surface, roll the ball out into a circle around 30cm (12"). It doesn't have to be perfect at all.

Place a portion of the filling into the centre of the circle. For an 80g dough ball rolled to 30cm (12") I use 60g of filling.

Now fold the edges of the dough in so that the gozleme forms a rough square (or rectangle). These can be as rustic as you like!

Place the filled and shaped gozleme onto a well floured pizza paddle or bread peel.

3 sourdough gozleme sitting on a wooden pizza peel waiting to be cooked in a cast iron skillet.

Heat a cast iron skillet over a high flame until it's searing hot. Turn the heat down a little and then place the sourdough gozleme into the pan top down (so the joins are on the top). I don't add oil to the cast iron skillet because there's plenty of oil in the dough. I've used a 12" cast iron skillet. An 11- to 12-inch cast-iron skillet will allow you to cook two sourdough gozleme at a time with no issues.

Cook for around 2 minutes on each side, or until the dough is golden brown and crispy.

Once the gozleme are cooked through and golden, place onto a wire rack to cool slightly before serving. Serve warm, sliced in half with lemon wedges (for squeezing over the crispy flatbread).

Best Tips for Successful Sourdough Gozleme Every Time!

Pliable & Elastic Dough - The foundation of a delicious gozleme lies in the dough. The dough should be smooth and pliable, but not sticky. You can add extra flour during kneading if you feel your dough is too sticky, just be careful to only add a little at a time, as you don't want the dough to dry out too much.

Thin is In - Roll out the dough as thinly as possible to achieve that signature delicate and crispy texture of gozleme. Aim for an even thickness throughout to ensure uniform cooking. In my experience, you should be able to see the fillings through the dough.

Fill Creatively - Experiment with various fillings to create unique flavor combinations. Traditional fillings include spinach and feta cheese, but you can also try minced meat, potatoes, mushrooms, or even sweet fillings like Nutella and banana for dessert gozleme.

Seal it Securely - When folding the gozleme, make sure to seal the edges tightly to prevent the filling from oozing out during cooking. I have made my gozleme into squares, but you can make different shapes if you want to. If you're not going to fold the dough, you can use your fingertips or a fork to crimp the edges shut.

Cook with Care: Cook the gozleme on a hot griddle or skillet over medium-high heat. Cook each side until golden brown and crispy, typically about 2 minutes per side. Keep an eye on the heat to prevent burning while ensuring the filling cooks through.

Fresh Spinach or Frozen Spinach?

I have chosen to use fresh baby spinach for this recipe because we had a tonne of it growing in our garden. You can use fresh spinach or frozen spinach with no issues in this recipe.

If using frozen spinach, allow it to thaw and squeeze out all the water and excess moisture before adding to the feta and other filling ingredients.

Filling Ideas for Sourdough Gozleme

I love sourdough gozleme with a spinach and feta, but if you like variety, you might like to try one of these delicious filling ideas:

Potato and Cheese - Thinly sliced cooked potatoes layered with a generous amount of shredded cheese (such as mozzarella or cheddar). You can add a sprinkle of herbs like thyme or rosemary for extra flavor. This is a definite favorite of mine and reminds me of my rosemary and potato sourough pizza!

Mushroom and Caramelized Onion - Sautéed mushrooms and onions seasoned with garlic, salt, and pepper, mixed with crumbled feta or goat cheese. The earthy flavors of mushrooms combined with the sweetness of caramelized onions create a delightful filling.

Spiced Lamb or Beef - Seasoned ground lamb or ground beef cooked with onions, garlic, and spices such as cumin, paprika, and coriander. Add a dash of tomato paste for richness and depth of flavor. This filling offers a savory and aromatic option for meat lovers.

Roasted Vegetables - Roasted vegetables like bell peppers, zucchini, eggplant, and cherry tomatoes tossed in olive oil and seasoned with herbs like thyme or oregano. Top with crumbled goat cheese or feta for a burst of tanginess.

Pumpkin and Ricotta - Roasted or steamed pumpkin mashed and mixed with creamy ricotta cheese, seasoned with nutmeg, cinnamon, and a touch of honey or maple syrup. This sweet and savory filling is perfect for a comforting fall-inspired gozleme.

How To Store + Freeze

Once cooked, it's best if you eat the sourdough gozleme straight away. If you leave it too long, the gozleme can become soft and the outer crust can become soggy.

If you want to freeze the sourdough gozleme for another day, you can layer the filled, uncooked gozleme with parchment paper and freeze sealed in ziploc bags. When you're ready to cook them, allow them to thaw a little before adding them to a hot cast iron skillet.