Sourdough GOSLEME with Chicken Pesto

If Calzone were a Middle Easter dish would be something like a Gosleme. Simple dough (vegan) filled with your favorite ingredients. I chose Chicken, Pesto, Sundried Tomatoes for an Italian flavor profile.

Gosleme is cooked on the stovetop or a griddle. Easy, simple, delicious.

Give it a try.

  • DifficultyVery easy
  • CostMedium
  • Preparation time30 Minutes
  • Cooking time10 Minutes
  • Serving4
  • Cooking methodStove
  • CuisineItalian


Gosleme Dough:

11/2 cup all purpose (AP) flour
1/2 teaspoon salt
6 tablespoons extra-virgin olive oil
1 cup sourdough (100% hydration )
4 tablespoons water (up to 6 Tbs if needed)


1/2 cup pesto
4 tablespoons macadamia nuts (or almonds)
1 cup mozzarella (finely grated)
1 tablespoon lemon juice
2 chicken thighs (grilled and diced)
1/3 cup sundried tomatoes (chopped)


10″ skillet, non stick


Prepare the dough

1-Blend the sourdough and the water, set aside

2-Place the flour in a large bowl, and create a well.

3-In the center of the well place: salt, oil, sourdough/water mix .

4-Combine with your hands until dough come together and is cohesive.

5-Roll it out on a flat surface until the Gosleme dough is smooth to the touch.

6-Cover with clear wrap and let it rest 30 minutes while preparing the Chicken Pesto filling.

Rolled out Gosleme with filling, ready to be assembled.

Prepare the filling

To prepare the Sourdough Gosleme filling:

Place all ingredients minus the chicken into the bowl of a food processor.

Pulse to incorporate, the transfer the mix to a large bowl. Fold in the chicken. Taste for salt and balance.

Gosleme with Chicken, Pesto and Sundried Tomatoes.

To assemble the Gosleme:

Divide the dough into 4 portions.

Roll each one into a circle of about 12″ diameter.

Distribute the filling over 2 of the circles staying shy of the border by about 2 inches.

Top with the other circles and flatter lightly with your hands. Roll the border like in the picture below by pinching it.

Cook in a pre heated pan (gas setting medium /5) for about 5 minutes per side until fully cooked and charred to perfection.


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