We got completely distracted watching these women rolling out the dough for gözleme, a delicious stuffed bread. I think we must have spent at least half an hour watching.
The gözleme we tasted were filled with cheese and parsley. The other one (which seemed to be the favourite) was stuffed with a potato mixture. Many people were waiting in line for the potato gözleme. We were thrilled to be able to jump the line to eat the cheese stuffed version that the potato choosers were rejecting. The gözleme was delicious... just hot off the griddle and brushed with melted butter. The cheese appeared to be feta and had a salty lemony flavour. Did I mention that it was delicious?
Look how thinly the dough is rolled! The ladies first patted a ball of dough into a disc then rolled it out into a round, pulling tiny bits of flour (all-purpose??) to stop the dough from sticking as they rolled. Once the disc was already relatively large and thin, the lady would roll about half of the disc around the pin and roll it back and forth to thin the disc further. (We should have taken a video!!)
Once the dough was rolled, it was handed over to one of two ladies. One was filling the gözleme with cheese and parsley and the other was filling them with a mixture of potatoes and something that turned it pink coloured. I'm guessing paprika, or perhaps tomato or beet. It was very difficult to ask; anyone who knew the answer didn't really speak English very well or was too shy to speak. One lady in line just smiled and nodded and smiled when I asked her if she knew how to make these. At last she gasped out "Po - ta - to" and smiled even more broadly.
Amazingly, we forgot to take specific photos of the finished gözleme! The top left shows a plate of potato stuffed gözleme given to the ladies working; the top right shows a just shaped gözleme on the griddle. The bottom wikimedia commons photo of gözleme is very similar to what we saw: