Gozleme are traditional savory Turkish flatbreads. The fillings are numerous and vary by region. The dough is a simple blend of flour, salt, and water which let the flavor of the filling shine. Inspired by our own Sonoran desert, I'm using a blue potato, shallot, garlic, serrano, curry, and cilantro filling. I recommend making your own Turkish curry blend from this recipe, but a mild curry powder will work as well. I use a double burner griddle to cook this the gozleme on the stovetop. Gozleme are often eaten for breakfast, but I enjoy them as a simple dinner with a green salad which is perfect for cold winter dinners.


Make the Turkish curry blend – Combine all of the spices in a jar and stir to combine.

Make the dough – In a standing mixer with the dough attachment, combine the two flours, olive oil, water, and salt. Blend until combined and continue to knead the dough for 3-5 minutes until the dough is soft and pliable. Let the dough rest for 30 minutes while you prepare the filling.

Make the filling – In a saucepan, cover the potatoes with water and add 1 tsp of salt. Bring to a boil and cook until tender, about 15 minutes. Drain well.

In a skillet, heat the oil and add the chopped onion. Cook for 5 minutes until translucent. Add the serrano, garlic, curry spice, Urfa Biber chiles, and salt. Cook for a few more minutes. Add the cooked potatoes and mash to combine. Taste and adjust salt, if necessary. Fold in the chopped cilantro. Divide the filling into four equal parts.

Make the gozleme – Cut the dough into 4 pieces. On a lightly floured surface, roll each piece of dough into a very thin oblong shape about 8″ x 14″.  Spread the filling on the left-hand side lengthwise. Top with chopped cilantro. Fold the dough over the filling and pinch to seal. Flatten slightly with your hand.

Cook the gozleme – Heat a 13″ x 20″ double burner non-stick griddle over medium heat. Gently lift the gozleme and place it on the griddle. Cook under browned on both sides. Cut into four pieces. Repeat with the other dough and filling. Keep the gozleme in a warm oven until ready to serve.

makes four gozleme


  • 4 tsp turmeric
  • 2 tsp ground ginger
  • 2 tsp Urfa Biber chilies
  • 2 tsp ground coriander
  • 2 tsp ground fenugreek
  • 1 tsp cinnamon
  • 1 tsp ground black pepper
  • 1 tsp ground cardamom


  • 2 cups of flour
  • ½ cup of white Sonoran wheat flour
  • ⅓ cup of olive oil
  • 1 cup of warm water
  • ½ tsp sea salt


  • a 1.5 lb bag of organic blue potatoes, peeled and cut into 1″ pieces
  • 1 tbsp olive oil
  • half of a medium red onion, finely chopped 
  • 1 serrano chile, seeded and minced
  • 1 large clove of garlic, minced
  • 2 tsp Turkish curry blend (see above)
  • 1 tsp Urfa Biber chiles
  • 1 tsp salt
  • ⅓ cup of chopped cilantro