Potato and parsley gozleme

Pronounced “goz-lem-eh”, these stuffed flatbreads are a Turkish favourite and fully qualify as comfort food. Nici Wickes' version features soft bread stuffed with potato, fried onion and parsley

By Nici Wickes
  • 30 mins preparation
  • 15 mins cooking
  • Makes 8
  • Print


  • 1 teaspoon yeast
  • 1 1/2 cup warm water
  • 3 cup plain flour
  • large pinch of salt
  • 3 tablespoon olive oil
  • 2 tablespoon unsweetened natural yoghurt
  • 2 cup mashed potato (about 3-4 medium potatoes, Nici used Agria)
  • 1/4 teaspoon chilli flakes
  • 1 teaspoon paprika
  • 200 gram feta
  • 1/2 cup flat leaf parsley, chopped
  • zest of 1 lemon
  • 2 tablespoon olive oil
  • 1/2 teaspoon salt, plus pepper, to taste
  • olive oil, to cook
  • lemon wedges, to serve


  • 1
    Make a yeast starter by combining the yeast with ½ cup of the water, 1 tsp flour and salt. Stir gently, then leave for 5-10 minutes until frothy.
  • 2
    In a large bowl, sift the flour and make a well in the centre. Stir in the olive oil, yoghurt, the frothy yeast mixture and nearly all of the remaining water, holding some back in case the dough looks too dry. Mix with a fork, then your finger tips. Knead into a soft dough.
  • 3
    Divide the dough into 8 pieces, kneading each into a ball. Set aside on a floured surface to rise for 30 minutes or until doubled in size.
  • 4
    Mix all the filling ingredients gently together.
  • 5
    To assemble, roll a dough ball to make a thin 40cm circle. Dust with flour to prevent sticking.
  • 6
    Fold left and right edges in to meet in the middle, spread 3 tbsp of filling into the centre of the folded section, then fold the top and bottom edges over to encase the filling. Press together to seal the square parcel. Flatten slightly using your palm. Repeat with the remaining dough and filling.
  • 7
    To cook, heat a frying pan to medium, brush the gozleme with olive oil and cook for 3 minutes until golden brown. Then oil the uncooked side, flip and fry until golden. Brush with more olive oil and set aside. Cook remaining.
  • 8
    Cut each into 2-3 strips and serve with lemon wedges.

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