Dinner with Shann

The Best Ever Gluten Free Turkish Gözleme

Yield: 4 servings

I am so excited about this brilliant recipe I discovered on the weekend and I am even more excited to share it with you. I bring you Gluten Free Turkish Gözleme that actually works, is super easy AND tastes delicious! Tried and tested by my non-gluten-free boyfriend, with compliments.

I first discovered the recipe here and verified it here . Thank you to whomever created this delicious recipe.


  • 200g Plain Yoghurt 
(I use Chobani because it has less than 5% lactose and therefore may be suitable for some low FODMAP followers)
  • Pinch salt
  • 200g to 250g Gluten Free Self Raising Flour 
(This recipe also works with regular self-raising flour, for those lucky ones among us who can tolerate gluten)
  • 100g Baby Spinach
  • 200g Feta crumbled
  • Any other fillings you fancy (I have used leg ham and leftover Mexican mince beef, which was divine)
  • Salt & Pepper (& if you’re feeling adventurous Cayenne Pepper)
  • 2 Tablespoons Olive Oil
  • Lemon wedges to serve

Please note: Some of the recipes on this website are not strictly low FODMAP, please be mindful of your own tolerances and refer here for more detailed information.


  1. Mix yoghurt and salt in a large bowl until smooth.
  2. Gradually add Gluten Free Flour until you have a stiff dough. Please note, when I first attempted this recipe I did not need the full 250g. My advice is go with your ‘gut’ in determining the dough’s stiffness.
  3. Tip dough onto lightly GF floured bench and knead dough, incorporating any remaining flour (if needed) until dough is soft and only slightly sticky.
  4. Transfer to a clean bowl and rest uncovered for 30 mins. I put mine in a dark cupboard.
  5. Meanwhile, prepare your fillings. Roughly chop the baby spinach and drop into a lightly oiled, hot pan until wilted. Drain off any excess liquid and allow to cool. Crumble the feta and mix together with the cooled spinach, season with salt and pepper (I added a little sprinkle of Cayenne Pepper just for fun).
  6. Back on the floured surface split the dough into 4 equal sized round pieces using a sharp knife.
  7. With a rolling pin (or in my case a wine bottle) roll each piece of dough into a 20-30cm circle. Don’t worry if your dough is ‘springing back’ and not quite reaching this size – in general, the pastry will be nicer if it is thinner, but this pastry is surprisingly forgiving and will still work if a little thicker.
  8. Place ¼ spinach and ¼ feta (and any other fillings you desire) over half a circle. Fold dough over and seal edges with a fork. Repeat for all the dough.
  9. Preheat your BBQ or a large frypan.
  10. Brush one side of Gözleme with oil and cook until base is golden.
  11. Brush topside with oil and flip to cook.
  12. Serve immediately with a fresh lemon wedge and lots of love!

Turkish Gozleme CompositeYUM!

Shann’s Tips:

  • This pastry is best made and cooked immediately. It doesn’t store well, and becomes increasingly difficult to handle the longer it is left in the fridge.
  • Try filling with your favourite spiced meats – I’m thinking pulled pork, Mexican beef mince or chicken. This pastry is so versatile and honestly tastes great with whatever your taste buds fancy!
  • For those low FODMAPers amongst us, try adding flavor with a splash of garlic oil – either in the pan when sautéing the spinach or when cooking your meat, or even when cooking the pastry itself.

Shann’s Facts:

The name Gözleme derives from the Turkish word göz meaning “compartment”, in reference to the pocket of dough in which the various toppings are sealed and cooked.

Dj’s verdict:

“I really enjoy this gözleme with all fillings. It is so fresh, which is so unusual for a dish of this kind. So much better than what you buy at the shops.”


  1. Carol says:

    Gozleme was so easy and substituted the spinach with kale, so tasty!

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