Traditional gözleme cooked on a griddle, with plenty of cheese placed inside thinly rolled dough. This homemade pastry, which children love to eat, is a hearty choice for breakfasts and after-school snacks.
Knead the flour, warm water, salt and olive oil into a soft dough that doesn't stick to your hands. Cover and let rest for half an hour.
Mash the white cheese with a fork and mix with finely chopped parsley. If the cheese is salty, don't add extra salt to the filling.
Take pieces from the rested dough and roll out thin with a rolling pin. Spread the cheese filling over half and fold shut, or fold into a triangle.
Cook the gözleme on a heated griddle or wide pan over medium heat until both sides are golden. Brush with a little butter and serve hot.
Letting the dough rest makes it easier to roll out and keeps the gözleme thin. Contains gluten (flour) and dairy (white cheese). Serve the gözleme hot; it loses its freshness once it cools. You can keep leftover dough in the fridge for a day.
If the cheese is very salty, soak it in water to reduce the salt, making it more suitable for children. Adding finely chopped parsley to the filling adds both flavor and color.
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