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Feeling peckish? Well, why not roll up your sleeves and knead down a traditional gozleme.


  • 2 cups of plain flour
  • 1/2 teaspoon of salt
  • 210ml warm water
  • 1 tablespoon vegetable oil


  • Medium bowl
  • Rolling pin
  • Measuring cups
  • Measuring spoons
  • Mixing spoon
  • Deep fry pan
  • Chopping board
  • Knife
  • Serving platter
In Turkey, Gozleme is traditionally cooked on a “sac” (picture above) – curved hotplate, similar to a wok, heated over a gas flame or coals.


  • Add plain flour and salt to a bowl and mix together
  • Slowly pour vegetable oil and gently mix
  • Pour the warm water to the bowl and mix until you have a thick and smooth consistency.
  • Use your hands to knead the dough for approximately 5 minutes
  • Divide dough into half to create two dough balls
  • Cover the two dough balls with a tea towel for a minimum of 2 hours for it to set
  • Once the dough has been set, generously sprinkle plain flour down onto the bench
  • Place a dough ball onto the plain flour and knead the dough into a rectangular shape
  • Once the dough is evenly flattened out, add half a teaspoon of vegetable oil and massage it into the dough, keeping the rectangular shape (this will stretch the dough to an even and thin consistency)
  • Add your choice of filling to one half of the dough. For example; mozzarella cheese, silver beet spinach, feta cheese and mozzarella cheese. Optional: Add salt and pepper
  • Fold the other half of the dough over the filling and pinch the edge to create a pocket
  • Finally, add the gozleme to a pre-heated deep fry pan (with a generous drizzle of extra virgin olive oil or cold-pressed coconut oil)
  • Flip the gozleme over after light brown spots and caramel colour appear on the dough facing down on the fry pan
  • Once both sides of the gozleme have light brown spots and caramel in colour, carefully place it on a chopping board
  • Carefully cut the gozleme into 8 even pieces
  • And whaa-laa! Serve with a wedge of fresh lemon! Optional: Add a side of tzatziki 🙂
Vegetarian gozleme served with a fresh lemon wedge and tzatziki.
Categories: Newsrecipes

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