Recipe
Preparation Gözleme, which has been prepared in the region for a long time, is traditionally served to guests, particularly during springtime visits for seasonal work, and is also prepared and distributed as charitable food on the anniversaries of the deaths of close relatives. To prepare gözleme, a dough is first kneaded using flour, salt, and water. When gözleme is made immediately after bread baking, a small portion of the bread dough is added to promote fermentation. If no bread dough remains, a yeasted dough is prepared specifically for gözleme. To achieve the desired texture and flavor, the dough is allowed to rest for a period of time. Once rested, the fermented dough is divided into small portions, lightly oiled, and rolled out. The dough is then folded from all four sides and left to rest again to prevent hardening. After the dough has sufficiently fermented, it is cooked on both sides until done.