Low carb gozleme is a quick and easy recipe that delivers on flavour, minus the carbs. This recipe uses our Seriously Low Carb Self Raising Flour, a blend that allows you to make most recipes that call for regular flour.
If you haven’t tried gozleme before then you’re in for a treat. It is a classic Turkish creation that wraps a flatbread around all sorts of tasty savoury fillings. The bread can be leavened or unleavened and is usually a combination of flour, water, and olive oil or Greek yoghurt.
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Makes: 3-4 gozlemes. Prep time: 10 minutes. Cook time: 8 minutes/gozleme
- 2 cups low carb self raising flour
- Pinch of salt
- 1/2 cup water
- 1/2 cup Greek yoghurt
- 1 tbsp olive oil
- 1 garlic clove, crushed
- 1 onion, diced
- 250g lamb mince
- 2 tsp tomato paste
- 1 tsp smoked paprika
- 1 tsp ground cumin
- Salt and pepper to taste
- 75g fresh spinach, chopped roughly
- 1/2 cup chopped Continental parsley
- 1 cup feta, crumbled
- Lemon wedged and olives to serve
- Combine flour, salt, water and yoghurt in a large bowl and stir gently with a spoon until combined. Add a little more water if the dough is too dry.
- Flour a surface and knead until the texture of the dough is smooth. Be careful not to overwork the dough. Cover with a teatowel and set aside.
- In a frying pan, add the oil to a medium heat and cook onion and garlic until softened. Add the mince and cook for a few minutes until browned.
- Add tomato paste, paprika, cumin, and salt and pepper. Cook for 2 minutes.
- Add spinach and cook briefly until the spinach wilts then remove from heat. Set aside.
- Divide the dough into 4 portions and roll each one into a rectangle, roughly 30cm x 20cm.
- Spoon 3-4 tablespoons of meat mixture onto the center of a pastry rectangle, then sprinkle over feta and parsley. Fold each side of the pastry up to seal in the meat, then pan fry with a splash of olive oil for 4-5 minutes on each side until golden brown.
- Slice each gozleme into smaller pieces and serve with olives and lemon wedges.
Tips to make gluten free, low-carb gozleme
Get rid of any air
Avoid balloons so that they’re flatter and crisper.
Treat the pastry with care
Gluten free flour doesn’t deal well with being overworked. Instead, gently knead until it forms a smooth dough, and then stop.
Transfer with the right utensil
Low carb flour doesn’t have the same elasticity as wheat flour, so use a fish slice or pizza paddle to transfer the gozlemes in one piece.
Keep them small
The smaller they are, the easier the gozlemes are to flip and transfer.
Use plenty of oil
To get a crispier pastry coating, use a liberal splash of oil.
Use baking paper to roll
We find the best way to roll out the pastry is by placing it between two sheets of baking paper. This stops it from sticking and breaking up.
Check out the basic steps below
Did you know: You can also make our regular gluten free gozleme recipe here.