Go Back
A crispy, golden-brown liquid batter Turkish Gözleme filled with melted cheese and parsley on a serving board.

Easy Liquid Batter Gözleme (No-Knead Turkish Flatbread)

A revolutionary way to make traditional Turkish Gözleme without rolling dough. This liquid batter version is crispy, buttery, and filled with a savory herb-and-cheese mix.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 people
Course: Breakfast, Snack
Cuisine: Turkish
Calories: 374
Ingredients Equipment Method Video Notes

Ingredients
  

The Batter
  • 2 cups All-purpose flour
  • 3 cups Water (add gradually for the right consistency)
  • 1 tsp Salt
  • 2 tbsp Butter (for greasing the pan and brushing the top)
The Filling
  • ½ cup Feta cheese (or Turkish Beyaz Peynir), crumbled
  • ½ cup Shredded kashar cheese or mozzarella
  • ¼ cup Fresh parsley, finely chopped

Equipment

  • Non-Stick Skillet or Crepe Pan: For easy flipping and perfect browning.
  • Ladle: To pour the batter evenly into the pan.
  • Large Whisk: To ensure a smooth, lump-free batter.
  • Spatula: For flipping your flatbread with ease.

Method
 

  1. In a large mixing bowl, add the flour and salt. Gradually whisk in the water until you have a smooth, pourable consistency. Tip: Make sure there are no lumps! Use a blender if you want it extra smooth.
    Whisking flour, water, and salt in a bowl to create a smooth liquid batter for no-knead flatbread.
  2. Lightly brush a non-stick or granite skillet with oil or butter and heat it over medium heat.
  3. Use a ladle to pour the batter into the pan, spreading it out into a thin circle, just like a crepe.
    Pouring the 3-ingredient liquid dough into a hot pan with a ladle to form a thin flatbread.
  4. Once the edges start to dry and lift, carefully flip the flatbread.
    Pouring the 3-ingredient liquid dough into a hot pan with a ladle to form a thin flatbread.
  5. Immediately sprinkle your cheese and parsley mixture over one-half of the flatbread.
    Adding shredded cheese and chopped parsley onto one half of the cooked Turkish flatbread batter.
  6. Use a spatula to fold the empty half over the filling, creating a half-moon shape. Press down firmly on the edges with your spatula to seal the cheese inside.
  7. Brush the top with a generous amount of butter, then flip it over to crisp up. Butter the other side as well.
  8. Fry both sides until they are golden brown and "spotted" like traditional gözleme.
  9. Remove from the pan, slice into wedges, and serve hot.
    Brushing melted butter onto the golden-brown surface of a crispy Turkish gözleme in a pan.

Video

Notes

The batter should be thinner than pancake batter but thicker than crepe batter. If it spreads too slowly in the pan, add 1–2 tablespoons of water to loosen the consistency.