No Yeast Layered Flatbread (Gözleme): Achieving 10+ Flaky Layers in a Pan | Quick Dough Recipe

Описание: Welcome back to Culinary Compass! Tired of waiting for yeast to proof? This is the ultimate solution: an incredibly easy, no-yeast dough that yields a flaky, multi-layered savory pastry comparable to classic Turkish Gözleme. Perfect for a quick lunch, breakfast, or dinner, this recipe uses minimal ingredients and is cooked entirely in a hot, non-stick pan.

We dive into essential culinary education, demonstrating a simplified method for 'lamination'—achieving over 10 layers by strategically using cooled melted butter and a simple plus-sign folding technique. This video provides professional cooking techniques, ensuring the dough remains pliable and eager to be rolled out by hand. We show you how to maintain the right dough consistency and how to stretch the pastries perfectly without a rolling pin.

This versatile recipe is ideal for healthy living and satisfying cravings quickly. We demonstrate how to make both plain pastries and ones filled with a simple, nutritious potato filling, which can easily be substituted for cheese or greens. Follow along to master this satisfying and gourmet flatbread in under an hour!

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THE RECIPE: No-Yeast Layered Pastry
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INGREDIENTS:

For the Dough:
400 grams All-Purpose Flour
1 heaping teaspoon Salt
1 heaping teaspoon Sugar
1 medium Egg (optional, for nutrition)
1/2 cup Vegetable Oil
250 ml Lukewarm Water (add gradually)

For Laminating:
100 grams Melted Butter (cooled)

For the Potato Filling (Optional):
2 small Potatoes, sliced and diced (briefly boiled)
1 teaspoon Salt
Black Pepper to taste
Sweet Paprika to taste

INSTRUCTIONS:
1. Mix flour, salt, and sugar. Make a well and add egg and oil. Gradually add water (up to 250ml) until a smooth dough forms. Knead for 6-7 minutes.
2. Rest the dough for 10 minutes.
3. Divide the dough into 6 equal pieces and shape into balls. Rest under a cover for another 10 minutes.
4. Roll out each ball to 14-16 inches in diameter. Cut a thick plus sign (+) in the center, ensuring the edges remain connected.
5. Brush the dough with cooled melted butter. Fold the cut sections inwards (like folding an envelope) to create a layered square packet. Repeat for all 6 pieces.
6. For filled pastries, add the prepared potato filling to the center before folding.
7. Using fingertips (no rolling pin needed), stretch the folded pastry to at least twice its size.
8. Cook in a pre-heated non-stick pan (heated for 5 minutes). Cover immediately. Cook for 2.5-3 minutes per side. Flip, brush the top side with a little more butter (optional), and continue cooking until golden and puffy. Serve warm.