Turkish Gozleme with Potato

Turkish Gozleme with Potato

60 min
Medium
1 serv.
298 g / 1 serv.

Rating

Average rating:—

Description

Thin flatbreads made from unleavened dough with a potato and herb filling, cooked on a dry skillet and brushed with butter.

  1. Make the dough: mix flour, water, vegetable oil and a pinch of salt. Knead into a smooth, elastic dough. Cover with plastic wrap and let rest for 20-30 minutes.
  2. Make the filling: boil potatoes in their skins, peel and mash into a puree.
  3. Finely chop the green onions and parsley. Mix with the mashed potatoes, add olive oil and salt to taste.
  4. Divide the dough into 2 equal parts. Roll out each into a thin round flatbread.
  5. Place half of the filling on one half of the flatbread, leaving a border. Cover with the other half and seal the edges.
  6. Repeat with the remaining dough and filling.
  7. Heat a dry skillet over medium heat. Cook the flatbread on both sides until golden spots appear and the dough is cooked through.
  8. Immediately brush the hot flatbread with butter. Serve warm.
542
182 kcal / 100 g
kcal
11.2 g
3.8 g / 100 g
Protein
80.5 g
27.0 g / 100 g
Carbohydrates
19.9 g
6.7 g / 100 g
Fats