Gozleme with Soppressata and Napa Cabbage

I thought this turned out much like a quiche quesadilla. Thrilled to have this featured at Sourdough Surprises  http://sourdoughsurprises.blogspot.com/  my favorite food blog community! I have to give all the credit for the soppressata addition to my mother, who gifted me some on her last visit. The cabbage is thanks to my CSA, Earth Dance Farms.

 gozleme cut gozleme napa cabbage

Sourdough Gozleme with Soppressata and Napa Cabbage 

2 ½ cups whole wheat pastry flour

½ cup sourdough starter

1 teaspoon salt

1/3 cup olive oil

¾ cup water

Extra olive oil for the pan.

Mix flour, starter, salt, oil, and water together, knead lightly and let rest in a covered oiled bowl for one hour.

Soppressata and Sweet Pepper Filling

2 ounces minced soppressata

1 tablespoon olive oil

1 onion, minced

6 garlic cloves, minced

1 jalapeno, deseeded and minced

Chives and green onion as you like

Napa Cabbage, Egg and Yogurt Cheese Filling

Half a head of Napa cabbage, minced into strips

2 eggs

2 ounces yogurt cheese

A handful of chives or green onion, diced

1 tsp cumin

1 TB olive oil

Pinch of paprika

Meanwhile, while the dough is resting, make your filling of choice. For the soppressata filling, I sautéed the onion till soft and slightly caramelized, then added garlic. Add spices.  Add soppressata and peppers and jalapeno.

gozleme filling

Save out some caramelized onions and garlic if you wish to add to the napa cabbage filling if you plan to make both. The Napa cabbage filling is easy—I used yogurt cheese because my mother was visiting and she has a slight milk allergy. Just mix all the ingredients, and set aside until you are ready to toast the bread.

gozleme filling2

Once the dough has rested, divide it into 4 equal pieces and roll out each ball as thin as possible.

gozleme sourdough gozleme dough


The dough should be silky and easily rolled. I roll out each ball to the diameter of my frying pan. Add the cooled topping to two of the rolled out balls and use the other two rolled out balls to place on top and cover. Basically, use quesadilla technique. Be sure to add olive oil to hot pan between gozlemes.

gozleme cooking

Gently lift the Gozleme off your bench top and place onto the stove, cooking it for 5-6 minutes per side until golden brown and crisp. Spray/brush your pan with more oil between sides. 

gozleme done

8 thoughts on “Gozleme with Soppressata and Napa Cabbage

    1. Thanks Lou! Such kind comments! Have a good week as well!

      On Mon, Jul 21, 2014 at 1:07 AM, Bake This Day Our Daily Bread wrote:


  1. Clever trick doing it quesadilla style, as trying to fold them over then transfer to the pan is a nightmare!

    1. Thanks, Russell! I thought even this method was tricky–throwing the dough in the skillet without too many wrinkles. I think gozleme is just a challenging feat!

      On Mon, Jul 21, 2014 at 3:45 AM, Bake This Day Our Daily Bread wrote:


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