Potato & Egg Gozleme

Name: Potato & Egg Gozleme
Prep time: 20 min
Cook time: 15 min
Yield: Makes 5
Cuisine: Middle Eastern

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roubashahin.com.au

Breakfast Sides Snacks

Crispy, golden and filled with spiced potato and egg — this naan gozleme is comfort food at its best.

PREP TIME

20 minutes

COOK TIME

15 minutes

SERVES

Makes 5

About this recipe

There is something so deeply comforting about the combination of potato and egg, and in our house, it has always been one of those meals that needs no occasion. It started with my egg and potato mash — a recipe passed down through the family and made famous in our kitchen by my mother-in-law, who had this wonderfully efficient way of cooking the potato in the microwave and warming the bread on the stove. My boys were obsessed with it. This potato and egg roti gozleme is my modern twist on that beloved combination, and it has quickly become just as loved.

What I have done here is take that same spiced filling — soft mashed potato, chopped boiled egg, cumin, Bharat, parsley and spring onion — and sandwich it between two rounds of roti before pressing and pan-frying the whole thing until it is golden and crisp. The result is a gozleme-style flatbread that feels both familiar and exciting. Best of all, it comes together quickly, uses simple pantry staples, and works beautifully as breakfast, lunch or a light dinner.

What’s more, adding cheese is entirely optional — but if you do, I highly recommend it. A little melted cheese folded into the filling takes this from delicious to absolutely irresistible. If you love this kind of easy, flavour-packed meal, you might also enjoy my egg and potato mash on its own, which is just as quick and just as satisfying.

Ingredients

1 large potato
3 eggs
½ teaspoon cumin ground
½ teaspoon Bharat -Middle Eastern Seven Spice Blend (See notes below)
1 handful parsley finely chopped
1 handful spring onion finely chopped
salt to season
olive oil to drizzle
4 round roti bread (defrosted but kept cold)
Cheese of your choice, to taste — optional
Cumin seeds, to sprinkle — optional

Notes from Rouba

Cook the potato in the microwave for speed — pierce it all over with a fork and microwave on high for 5–7 minutes until tender, then peel and mash.
For a hard-boiled egg with the right texture, boil for 9–12 minutes, then cool in cold water before peeling.
Don’t spread the filling all the way to the edges of the roti — leaving a border helps the two rounds seal properly when pressed, so the filling stays in during cooking.
Keep the roti cold when you take it out of the freezer — defrost it just enough to work with, but don’t let it come to room temperature. A cold, slightly firm roti holds its shape better when working with.
Use the plastic wrapping from the roti to press — place one sheet under the gozleme and one on top, then roll over it with a rolling pin. This presses the edges together without sticking and keeps everything neat.
The cumin seeds on top are optional, but they add a lovely flavour and look beautiful once the gozleme is cooked.
Adding cheese to the filling is optional but absolutely worth it — a cheese that melts well works best.
Cook on medium heat — not too hot. You want the roti to turn golden and crisp without burning before the inside has warmed through. Flip a few times as it cooks.
Substitute coriander for parsley if you prefer a different flavour profile.

Equipment Note

For this recipe I used a flat, heavy-based pan — having the right pan really does make a difference to getting an even, golden crust on both sides. You can find the one I use over in my Amazon Shop. If you are looking for something similar, Dorsch Home Australia also have a Crepe/Pizza Pan that works beautifully for this — it is non-stick and reasonably priced. You can shop through my link here or use the code roubasfood at checkout for up to 10% off your purchase. If an item is already on sale, my code still applies — you can save up to 10% at checkout.

Method

Step 1. Make the Filling

Place 1 large potato in a pot of salted water and bring to the boil. Cook for 15–20 minutes until tender, then drain and set aside to cool slightly before peeling and mashing. At the same time, place 3 eggs in a separate pot, cover with cold water and bring to the boil. Reduce the heat and simmer for 9–12 minutes for a hard-boiled result. Transfer to cold water, then peel once cool enough to handle.

In a bowl, combine the mashed potato and boiled eggs and mash them together. Add the ground cumin, Bharat, finely chopped parsley and spring onion, and season well with salt. Drizzle over a little olive oil and mix everything together until well combined.

Step 2. Assemble the Gozleme

Lay one round of roti bread flat on a sheet of the plastic wrapping it came in. Spoon the potato and egg filling onto the roti, spreading it evenly but leaving a clear border around the edge — this is important so the two rounds seal together properly.

Place the second roti on top and press the edges firmly together with your fingers. If using, scatter a few cumin seeds across the top. Place another sheet of plastic wrap over the top and use a rolling pin to press down firmly across the whole gozleme, paying attention to the edges to make sure they are well sealed.

Step 3. Cook the Gozleme

Brush one side of the assembled gozleme with olive oil — this will be the side that goes into the pan first. Heat a large flat pan over medium heat with no oil added — the pan goes in dry. Lay the gozleme in oiled side down, then brush the top side with olive oil before flipping. Cook for a few minutes on each side, flipping a couple of times, until both sides are deep golden and crisp. Keep the heat at medium throughout — too high and the outside will colour before the inside has a chance to warm through.

Remove the gozleme from the pan and squeeze over a little fresh lemon juice before slicing into wedges or strips. Serve hot.

A Few Things You'll Want to Know

Why do I cook it in a dry pan?
The oil goes directly onto the gozleme itself, not into the pan. It is also worth keeping in mind that roti is a butter or ghee-based bread, so it already has fat built into it — adding oil to the pan on top of that can cause the gozleme to fry unevenly and become greasy rather than crisp. Brushing the outside with a little olive oil and cooking it in a dry pan is all you need for that beautiful, even golden crust.

What cheese works best in this?
Any cheese that melts well is lovely here. Mozzarella, tasty cheddar all work beautifully — it really comes down to what you have on hand and how melty you want it.

Can I make the filling ahead of time?
Yes, the filling can be made a day ahead and kept in the fridge in an airtight container. Just assemble and cook when you are ready.

Why do I keep the roti cold?
A cold roti holds its shape better when you press and roll it. If it comes to room temperature it can become too soft and pliable, making it harder to get a clean, sealed edge.

What can I serve this with?
It is delicious on its own, but a simple cucumber and tomato salad, a dollop of yoghurt, or even a drizzle of chilli sauce alongside makes it a really complete meal.

Can I freeze the assembled gozleme before cooking?
I haven't tried it myself, but I think it would work — wrap it well and freeze flat, then cook from frozen over a low-medium heat, allowing extra time for the inside to warm through.

What if it is browning too quickly?
Lower the heat straight away. Every stove is a little different, so treat your first gozleme as your guide — it will tell you exactly where your heat needs to be for the ones that follow. Medium heat is the goal, but if it is colouring faster than expected, drop it down a notch and give it a little more time.

Do I really need the squeeze of lemon at the end?
I would not skip it. That little squeeze of fresh lemon juice right before you slice it brightens everything up and cuts through the filling beautifully. It is a small step that makes a big difference.

Can I use a different filling?
Absolutely — this gozleme works with so many fillings. The traditional spinach and cheese is always a winner, and honestly hard to beat. You could also try just cheese, or a spiced mince filling. Once you get the technique down, the filling combinations are endless.