A traditional potato gözleme made by filling hand-rolled thin dough with a potato filling and cooking it on a griddle. A staple of village breakfasts, this hearty pastry offers the finest table pleasure alongside a glass of tea.
Knead the flour, lukewarm water, salt, and a spoon of vegetable oil into a soft dough. Cover and let rest for 30 minutes.
Heat vegetable oil in a pan and sauté the chopped onion until it turns pink. Add the boiled and mashed potato, red pepper flakes, and salt, mix, and warm through.
Take pieces of dough and roll each into thin rounds with a rolling pin. Spread the filling over one half and fold the other half over to form a half-moon shape.
Cook the gözleme on a hot griddle or wide pan over medium heat, until both sides are speckled and golden. Brush with butter while cooking, and serve hot.
Important: Letting the dough rest properly makes it easier to roll out thin; unrested dough springs back and tears. Caution: Don't cook the gözleme over high heat — over medium heat both sides should brown in spots and the filling should heat through. Contains gluten (flour).
Making the potato filling with boiled potato gives a softer inside; it can also be made with raw grated potato, but the cooking time will be longer. Brushing butter on the gözleme while it cooks softens the dough.
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