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Classic Turkish flatbread, plain (no filling), cooked on a griddle.
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 piece (medium) of Plain Gozleme (120 g) has 288 calories. That works out to 240 calories per 100 g. It contains 52.8 g of carbs, 7.8 g of protein, 5.4 g of fat and 2.6 g of fiber. Its 396 mg of Sodium covers 17% of the Daily Value. Its glycemic index is 70 (high), so it raises blood sugar quickly.
Selected: 100 g
240
KCAL / 100G
Carbs
44g
· 16% DV
Protein
6.5g
· 13% DV
Fat
4.5g
· 6% DV
Fiber
2.2g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 73% · Protein 11% · Fat 16%
Vitamins
B1
0.12mg · 10% DV
B3
1.2mg · 8% DV
B2
0.07mg · 5% DV
B5
0.25mg · 5% DV
Minerals
Sodium
330mg · 14% DV
Selenium
7µg · 13% DV
Zinc
1mg · 9% DV
Phosphorus
55mg · 8% DV
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 240 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.7g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.8g
Omega 6:3 ratio 70:1
Above the ideal 4:1 (70:1).
Plain gozleme is usually rolled thinner, cooked on a griddle, and folded into a flat parcel. Bazlama is thicker, softer, and more like a round flatbread.
Reheat it in a dry skillet over medium-low heat for a short time on each side. A microwave can make it soft, so finishing it briefly in a skillet gives a better texture.
Yes. Let it cool fully, wrap it in portions, and freeze in an airtight container or bag. Reheating from frozen in a skillet or oven helps prevent it from becoming soggy.
Store cooled cooked gozleme in a sealed container in the refrigerator for 2 to 3 days. Discard it if it develops mould, an off smell, or a noticeably sticky surface.
Pair it with a protein food such as eggs, cheese, yogurt, or legumes, plus a generous salad or vegetables. This makes the meal more filling than gozleme on its own.
It can work before exercise, especially as part of a meal eaten 1 to 3 hours before longer training. After training, add a protein source such as yogurt, ayran, eggs, or cheese to support recovery.
No. Weight change is driven more by overall intake and eating patterns than by the clock alone. Very large late meals may, however, worsen indigestion or reflux for some people.
Avoid making it a large meal by itself; combine it with yogurt, cheese, eggs, and vegetables instead. Choosing water or ayran rather than a sugary drink can also make the meal more balanced.
No. Traditional plain gozleme is made with wheat flour and contains gluten, so it is not suitable for coeliac disease. A gluten-free version also needs protection from cross-contact during preparation and cooking.
Using too much flour while rolling, making the dough too thin, or cooking it too long over high heat can make it tough. Covering freshly cooked gozleme with a clean cloth briefly helps it stay softer.
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Nutrition data compiled from USDA FoodData Central and scientific sources.