Traditional potato-filled gözleme is made by filling thin, hand-rolled dough and cooking it on a griddle. A staple of village breakfasts, this hearty pastry is especially enjoyable with tea.
Knead the flour, lukewarm water, salt, and one spoonful of oil into a soft dough. Cover and let it rest for 30 minutes.
Heat the oil in a pan and sauté the chopped onion until lightly golden. Add the boiled and mashed potatoes, red pepper flakes, and salt. Mix and let the filling cool until lukewarm.
Divide the dough into balls and roll each into a thin round. Spread filling over one half, fold the other half over it, and shape into a half-moon.
Cook the gözleme on a hot griddle or in a large pan over medium heat until both sides are speckled brown. Brush with butter as they cook and serve hot.
Important: Resting the dough well makes it easier to roll thin; dough that has not rested will spring back and tear. Note: Do not cook the gözleme over high heat. Cook over medium heat until both sides are speckled brown and the filling is hot. Contains gluten (wheat).
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