Vegan Turkish Gözleme Recipe
Vegan Turkish Gözleme 🫓
This Vegan Turkish Gözleme is a thin skillet flatbread stuffed with spinach and dairy-free cheese, then cooked until the outside blisters and the filling gets hot. You fold it, press it, and flip it like a savory pancake. No yeast. No oven. Just dough, greens, and a hot pan.
I love tearing these on a wooden board with extra dill and lemon. They’re the kind of lunch that feels special without a long ingredient list. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Gözleme 💚
- 🌱 Completely dairy-free
- 🥬 Spinach and herb filling
- 🧀 Vegan cheese that melts
- 🔥 Golden skillet spots
- 🫓 No-yeast dough
- 🍋 Perfect with lemon
The Secret to Thin, Blistered Flatbread
Roll the dough as thin as you can without tearing. A thick gözleme stays doughy in the middle. Don’t overfill — extra spinach leaks and steams instead of crisping. Medium-high heat and a light brush of oil give you those brown spots without burning the cheese.
Frequently Asked Questions ❓
What vegan cheese works best? 🧀
Crumbled vegan feta or a mix of vegan ricotta and feta. Firm tofu mashed with lemon and salt also works.
Can I use store-bought tortillas? 🫓
Yes, in a pinch. The homemade dough is softer and more authentic.
Can I freeze them? 🧊
Cook first, cool, then freeze. Reheat in a dry skillet.
🌱 Vegan Turkish Gözleme
Ingredients 🛒
For the Dough
- 2 cups all-purpose flour
- ¾ teaspoon salt
- 2 tablespoons olive oil
- ¾ cup warm water, plus more if needed
For the Filling
- 4 cups fresh spinach, chopped
- 1 cup crumbled vegan feta or ricotta-style cheese
- 2 green onions, sliced
- 2 tablespoons chopped dill or parsley
- ½ teaspoon salt
- Black pepper, to taste
- Oil, for the skillet
- Lemon wedges, for serving
Instructions 👩🍳
- Mix the flour and salt. Add oil and water and knead until smooth, about 5 minutes. Rest 15 minutes.
- Wilt the spinach in a dry pan, then squeeze out extra liquid. Mix with vegan cheese, green onion, dill, salt, and pepper.
- Divide the dough into 4 balls. Roll each into a thin oval or circle.
- Spread filling on one half, fold over, and press the edges to seal.
- Cook in a lightly oiled skillet over medium-high heat for 3–4 minutes per side, until blistered and golden.
- Slice and serve with lemon.
Nutrition
| Nutrient | Per gözleme (1/4) |
|---|---|
| Calories | 340 |
| Protein | 9g |
| Net carbohydrates | 44g |
| Total carbohydrates | 47g |
| Fiber | 3g |
| Total fat | 13g |
| Sodium | 620mg |
Estimates based on flour dough, spinach, and vegan feta. Exact numbers may vary by cheese brand.
Notes & Tips 💡
- If the dough springs back, let it rest 5 more minutes.
- A pinch of chili flakes in the filling is excellent.
- Keep finished gözleme under a towel so they stay soft.
- Leftovers reheat best in a dry skillet, not the microwave.
This Vegan Turkish Gözleme is thin, golden, and stuffed with spinach and dairy-free cheese. Skillet flatbread you’ll make again. 🫓🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
Comments
No comments yet. Be the first!