Gözleme, folded and pan-cooked
Gözleme is stuffed flatbread folded over a filling and cooked on a flat griddle rather than baked. SkaZka's versions cover spinach & feta, trio cheese, and minced beef — savoury enough to eat at breakfast or lunch.
Pide, the boat shape
Beef pide, veggie pide and trio cheese pide are shaped into an open boat, topped, and baked so the edges char while the centre stays soft — a different texture from gözleme's folded, griddled crust. Beef pide carries seasoned minced beef down the centre; veggie pide is built on tomato, pepper and whatever vegetables are in season; trio cheese pide layers three melting cheeses so the middle stays soft while the crust blisters. Anyone searching for pide in Ubud, or specifically beef pide, veggie pide or cheese pide, will find all three baked to order in the same stone oven.
Lahmacun, thin and fast
Lahmacun — often called 'Turkish pizza' by visitors because of its thin, round base — is rolled far thinner than pide, spread with a light layer of spiced topping, and baked briefly at high heat so it stays crisp rather than bready. It is usually rolled around its own topping and eaten by hand, closer in eating style to a wrap than to a Western pizza slice.
Turkish tacos, a rolled variation
SkaZka's Turkish tacos — birria, chicken tinga, kofte or veggie — take the same wrapped-flatbread idea in a different direction, filled and rolled rather than folded flat.