Gözleme

Combine flour, salt, and water in a large mixing bowl, then knead the dough for approximately 8-10 minutes until smooth and pliable. Divide the dough into equal portions, cover with a damp cloth, and allow to rest.

On a lightly floured surface, use a rolling pin or traditional oklava to roll each dough portion into a very thin, large round or oval sheet, approximately 2-3mm thick. Work from the center outward to achieve an even thickness throughout.

Prepare your chosen filling, such as crumbled white cheese with parsley, spiced minced meat, or seasoned spinach and feta, ensuring the mixture is not overly wet to prevent sogginess.

Spread the filling evenly over one half or the center of the rolled dough, leaving a small border clear around the edges to allow for sealing.

Fold the unfilled portion of the dough over the filling to enclose it completely, pressing the edges gently but firmly to seal and form a flat parcel.

Heat a sac griddle or large flat skillet over medium-high heat until hot, then place the filled gözleme directly onto the dry, ungreased surface.

Cook the gözleme for 2-3 minutes per side, pressing gently with a spatula, until each surface is golden brown with characteristic blistered spots and the dough is fully cooked through.

Remove from the heat, brush lightly with melted butter if desired, and cut into strips or triangles before serving immediately while hot and crisp.