🥙 Spinach & Lentil Stuffed Flatbread (Gözleme-Style)

Crispy on the outside, soft inside, with a delicious spinach–lentil filling.

✅ Ingredients

For the Dough

• 3 cups all-purpose flour

• 1 cup warm water

• 2 tbsp olive oil

• 1 tsp salt

• 1 tsp sugar (optional, for softer dough)

For the Filling

• 2 cups cooked lentils (green or brown)

• 3 cups fresh spinach, chopped

• 1 medium onion, finely chopped

• 2–3 garlic cloves, minced

• 1 tsp paprika

• 1 tsp cumin

• Salt & pepper to taste

• 2 tbsp olive oil

For Serving

• Greek yogurt or garlic-herb yogurt dip

🥣 Instructions

1. Make the Dough

1. In a bowl, combine flour, salt (and sugar if using).

2. Add warm water and olive oil.

3. Knead until smooth and elastic (5–7 minutes).

4. Cover and let rest for 20–30 minutes.

2. Prepare the Filling

1. Heat olive oil in a pan.

2. Sauté onion until soft (3–4 minutes).

3. Add garlic, spices, salt, and pepper.

4. Stir in chopped spinach and cook until wilted.

5. Add cooked lentils and mix well.

6. Let the filling cool slightly.

3. Assemble

1. Divide dough into 6–8 balls.

2. Roll each one into a thin circle or oval.

3. Add a generous amount of filling on one side.

4. Fold the dough over and seal the edges.

4. Cook

1. Heat a skillet or non-stick pan over medium heat.

2. Cook each flatbread 2–3 minutes per side until golden brown.

3. Brush lightly with olive oil or butter (optional).

5. Serve

Cut into wedges and serve warm with yogurt dip.

💡 Tips

• Let cooked lentils drain well so the filling does not get soggy.

• Dough should be soft but not sticky.

• You can add feta cheese to the filling for extra richness.

❓ Q&A

Q1: Can I use canned lentils?

Yes. Just rinse and drain them well before using.

Q2: What can I substitute for spinach?

You can use kale, swiss chard, collard greens, or even grated zucchini (squeeze out moisture).

Q3: Can I make it vegan?

Yes! The flatbread and filling are already vegan. Simply serve with a vegan yogurt sauce.

Q4: Can I freeze these?

Absolutely.

• Cook them fully, cool, wrap individually, and freeze for up to 2 months.

• Reheat in a skillet or oven.

Q5: My dough keeps tearing when I roll it. What do I do?

Let it rest longer — resting helps relax gluten.
Add 1–2 tsp more oil if needed.

Q6: Can I bake these instead of pan-cooking?

Yes. Bake at 400°F (200°C) for 12–15 minutes, flipping once for even browning.

Q7: What yogurt dip goes well with this?

Mix:

• 1 cup yogurt

• 1 clove garlic (minced)

• 1 tbsp dill or mint

• Salt + pepper

• A squeeze of lemon