Скачать или смотреть The Secret to Perfectly Puffy Cheese Gözleme (Turkish Flatbread) | Pro Dough Techniques & Easy Recip

Welcome to Culinary Compass! Today we unlock the secrets to perfect Cheese Gözleme (sometimes referred to as Gursling) – the irresistibly delicious Turkish stuffed flatbread. This video provides a comprehensive guide, focusing heavily on the professional techniques required for a soft, pliable, and airy dough that puffs up beautifully when cooked. Say goodbye to tough, dry flatbreads!

We cover essential steps for achieving culinary excellence, from measuring the optimal ratio of flour to lukewarm water to the importance of adding a touch of olive oil for superior flavor and elasticity. We detail the proper dough kneading process, emphasizing the need for a smooth, non-sticky consistency, and crucial resting times. Whether you use a standard rolling pin or the traditional Turkish rolling pin (oklava), these detailed instructions are key to achieving a gourmet result.

Learn the best cooking practices—using medium heat is critical—to ensure your Gözleme stays moist and develops those wonderful air pockets. We use a classic Feta and Parsley filling, but offer tips on ingredient customization. This recipe aligns with Healthy Living principles as the flatbread is cooked quickly, retaining moisture. For more Culinary Education and traditional recipes like Keta or Baklava, be sure to subscribe!

If you have questions about the dough or cooking process, please leave a comment below. Your support is invaluable!

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CHEESE GÖZLEME / GURSLING RECIPE

*Dough Ingredients:*
5 cups All-Purpose Flour
1 teaspoon Salt
Approx. 2.5 cups Lukewarm Water (adjust based on flour brand)
2 tablespoons Olive Oil or Vegetable Oil (Optional, recommended for elasticity)

*Filling:*
White Cheese (e.g., Feta, Turkish White Cheese) and Parsley mixture.
Tip: If using low-fat cheese (like Ricotta), add 2-3 tablespoons of vegetable oil or olive oil to the filling mixture for moisture.

*Instructions Highlights:*
1. Combine dry ingredients; gradually add lukewarm water and oil. Knead until the dough is soft and non-sticky. Proper kneading is essential.
2. Cover the dough and let it rest for 30 minutes.
3. Divide the rested dough into equal balls. Rest for an additional 10 minutes.
4. Roll out dough balls as thinly as possible. Brush off excess flour.
5. Place filling on one half of the dough, fold over, and seal the edges.
6. Cook immediately on a dry or lightly oiled pan over normal medium heat (avoid very low heat).
7. Once cooked and puffy, brush lightly with oil or melted butter for extra richness.