Easy Liquid Batter Gözleme (No-Knead Turkish Flatbread)
374kcal
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
- 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.
- Lightly brush a non-stick or granite skillet with oil or butter and heat it over medium heat.
- Use a ladle to pour the batter into the pan, spreading it out into a thin circle, just like a crepe.
- Once the edges start to dry and lift, carefully flip the flatbread.
- Immediately sprinkle your cheese and parsley mixture over one-half of the flatbread.
- 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.
- Brush the top with a generous amount of butter, then flip it over to crisp up. Butter the other side as well.
- Fry both sides until they are golden brown and "spotted" like traditional gözleme.
- Remove from the pan, slice into wedges, and serve hot.
Nutrition
Calories374kcalCarbohydrates49gProtein13gFat14gSaturated Fat8gPolyunsaturated Fat1gMonounsaturated Fat3gTrans Fat0.2gCholesterol45mgSodium445mgPotassium130mgFiber2gSugar0.4gVitamin A666IUVitamin C5mgCalcium187mgIron3mg
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.