Home » Recipes Using Sourdough Starter » Sourdough Gozleme Recipe

Sourdough Gozleme Recipe

Save and share!

This easy sourdough gozleme recipe is a perfect way to make a quick meal with your sourdough starter!

This easy gozleme recipe is a perfect way to make a quick meal with your sourdough starter discard!
two sourdough gozleme stacked on top of each other
two gozleme with sourdough crust on wooden cutting board

This month’s Sourdough Surprises challenge was perfect. While I have never heard of a gozleme (a traditional Turkish pastry filled with various ingredients and cooked on a griddle) before, its now one of my favorite things. Its fast to throw it together, you can use whatever ingredients you have on hand, and its really delicious.

two sourdough gozleme stacked on top of each other

I made mine for lunch one day, with a random collection of ingredients from my fridge – onions, mushrooms, a mix of dark leafy greens, some sweet italian sausage, a little fresh thyme, and lots of mozzarella and provolone, and a side of marinara to dip in. Ok, so maybe my gozlemes were more Italian than Turkish, but  its what I had on hand. And Ladybug and I loved them!

gozleme on cutting board with slices and knife

Love Sourdough? Check out over 60 great sourdough recipes, including other different ways to use your sourdough starter:

  • Sourdough Granola Bars – These chewy granola bars are a fun and unexpected way to use your sourdough starter.
  • Sourdough Fried Apples – Apple rings dipped in sourdough batter, then fried and sprinkled in cinnamon and sugar. These sweet treats are quick and easy to make.
  • Sourdough Pizza Crescent Rolls – These pizza sourdough crescent rolls are a great use of sourdough discard. An easy and quick sourdough recipe, these pizza crescent rolls make a great snack or lunch!
  • Sourdough Spinach Ravioli – These lovely green pasta shapes are fun to make and delicious to eat!
  • Easy Sourdough Pasta – This rustic handmade pasta recipe is a great use of sourdough discard. With a slight sourdough tang and a nice chewy bite, this rustic sourdough pasta is a fun recipe you can use to make any shape of pasta you want.

Food tastes better when its shared! If you try this recipe, let me know! Leave a comment and rate below!

Love and links are always appreciated! If you’d like to share this post, please link to this post directly for the recipe, please do not copy and paste or screenshot. Thanks so much for supporting me! xoxo

image promoting sourdough course book
two sourdough gozleme stacked on top of each other

Sourdough Gozleme

This easy gozleme recipe is a perfect way to make a quick meal with your sourdough starter discard!
4.55 from 40 votes
Print Pin Rate
Cuisine: Turkish
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Servings: 4 -6 Servings
Calories: 414kcal
Author: Jenni



  • 1 cup 100% hydration active Sourdough Starter
  • ½ cup milk
  • ¼ cup plain greek yogurt
  • 1 tsp baking powder
  • 2 cups flour
  • pinch salt
  • 1 TBSP butter for melting
  • Plus ingredients for filling which can be whatever you want + a lot of cheese


  • In a large bowl, combine the starter, milk and yogurt until combined.
  • Whisk in the flour, baking powder and salt.
  • Turn out onto a floured surface and knead a few times until smooth.
  • Cover with a cloth and allow to rest while you prepare the filling of your choice.
  • Divide the dough into 4-6 equally sized balls (4 for bigger servings or 6 for smaller).
  • Working with one ball at a time, use your fingers to press the dough out until you get a decent sized circle - you don't want the dough to be too thin or it will tear, and you don't want it to be too thick or it won't cook all the way. Repeat with remaining dough.
  • Divide the filling between each round, only placing it on one half of each circle.
  • Fold the empty half of the dough circle over the filling to make a half moon shape.
  • Press and seal the edges together.
  • On a hot skillet, melt a bit of butter and place one gozleme at a time.
  • Allow to cook for 2-3 minutes on each side (adding a new pat of butter when you flip), or until golden brown on both sides.
  • Slice and Enjoy!


Serving: 1g | Calories: 414kcal | Carbohydrates: 73g | Protein: 14g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 248mg | Fiber: 4g | Sugar: 1g


  1. bulmerfood says:

    They look delicious with all that cheese in them!

  2. I like how every gozleme is so different from the others, creativity at its best. Like the mix you used for the filling.

  3. Oh, yum. I love the filling you chose. And your dough sounds super interesting – I will have to try that recipe!!

  4. riseofthesourdoughpreacher says:

    Hi Jenni,
    wow I love the look of your gozleme…and that filling!
    Awesome work 😉
    Have a nice week

  5. Temptation is what qualifies your Gozleme, Jenni, my mouth is watering! thanks for your kind comment, it is my plesure to be a part of this group! I'm only beginning and it is already so much fun! Looking forward to the next challenge!

  6. Your gozleme looks so pretty! And yummy, of course 🙂

  7. do you use fed or unfed sourdough starter? can I just pull it out of my fridge, or do I need to feed it for a few days and leave it out on the counter to use….

  8. Joanne Swartz Anderson says:

    Can these be baked?

    1. You bet! You could bake these similarly to a calzone. It will probably take about 15 minutes, but watch them! Brush the tops with an egg wash before you put them in the oven so you get a nice pretty crust You will want them to be nice and golden on top.

  9. Had this for lunch, filled with cheese, onion, spinach, and chives. My Dad and sister loved it! Thank you for sharing!

  10. Need clarification as you mentioned baking powder in the ingredients, but baking soda in the instructions. Went with baking powder and it turned out ok. Used variations of mushrooms with onions and garlic, spinach, roasted peppers, mozzarella and feta. And yes, the gozleme is best stuffed with a generous portion of cheese(s)

  11. Could you be a little more specific about the thickness you’re looking for when you flatten the dough rounds? Any reason not to use a rolling pin instead of fingers?

  12. So delicious! I added smoked paprika, oregano, fresh ground black pepper and adobo seasoning to the dough. I used a vegan yogurt rather than regular and approximated the quantities for the dough ingredients until I got what I felt was the right consistency because I was only making two servings and I generally prefer to eyeball measure.

    For the filling I sautéed red and yellow onion with savoy cabbage, aubergine (all chopped into thin strips), garlic, sprouted green lentils and black beans in olive oil, just seasoned with salt and pepper. I served with an avocado basil mayo—just vegan mayo with smashed avocado, finely chopped basil, fresh lemon juice and s&p. No need for cheese in this recipe! The evoo sautéed onion and cabbage give a buttery feel to it. I cooked the gozlemes in olive oil.

    Thanks, will definitely be making something similar again 🙂

  13. Sillybear says:

    Thanks for the recipe. I love turnovers and “hand pies” and these are so easy! I made these last night. On my stove I think cooking spray would work better than butter, and I likely need to put less filling in so the things would lay flatter and the dough would cook fully – but they are yummy and I’ll try them again. I filled mine with some ground beef browned with garlic, galangal and ginger, some broccoli florets (cut up smaller) and the insides of a couple of leftover baked potatoes. I stirred the rest of the greek yogurt into the filling. I just put some shredded cheddar jack on top before I closed them up.

  14. Your version is definitely not traditional Turkish, but the stands I’ve been to have their list of ingredients and you can usually pick and choose between what you want. If you ever get a chance to visit Turkey, you should search for someone making this. I’ve only seen it cooked outdoors on what had to be the largest skillet I’ve ever seen. The dough is similar to the size you would get if you made your arms in a circle. The dough is nearly paper thin and the filling is just barely sprinkled on while flat, it cooks and everything gets folded several times until you end up with a square. My favorite is seasoned ground beef and shredded potato. Thanks for sharing such a fun take on this!

  15. Thanks for the recipe!!
    Can I freeze the dough and just use what I need?

4.55 from 40 votes (40 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.