Paper-thin dough filled with mashed potato, onion and parsley, cooked on a griddle and brushed with butter. A vegetarian Turkish breakfast flatbread.
Ingredients
Instructions
- 1
Knead the flour, 5 g of the salt and the warm water into a soft dough. Divide into 4 balls, cover and rest for 20 minutes.
- 2
Finely chop the onion and cook it in half the sunflower oil over medium heat for 5 minutes.
- 3
Peel and mash the boiled potatoes; mix with the onion, chopped parsley, red pepper flakes, black pepper and the remaining salt.
- 4
Roll each ball out very thin to 40-45 cm across, spread a quarter of the filling thinly over one half, fold over and press the edges.
- 5
Heat a large pan or griddle over medium heat and grease lightly with the remaining sunflower oil. Cook each gozleme for 3-4 minutes per side until spotted golden.
- 6
Brush with melted butter while hot, cut into pieces and serve.
Nutrition
Per serving
| Calories | 563 kcal |
|---|---|
| Protein | 12 g |
| Carbs | 96 g |
| Fat | 14 g |
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