The Turkish street food made from thin dough folded over a filling and cooked on a griddle is gözleme.
Gözleme is a savory stuffed flatbread or turnover. Its dough is usually unleavened and made from flour, salt, and water, although yeast-based versions also exist. The dough is rolled thin, filled, folded or sealed, and cooked on a hot griddle until browned. Butter or oil may be brushed on during cooking.
Fillings vary widely by region and season. Popular combinations include spinach with Turkish white cheese, minced meat, potatoes, herbs, onions, or peppers. Gözleme is commonly prepared fresh at markets, roadside stalls, village breakfasts, and restaurants, sometimes in front of customers.
A common mix-up is with lahmacun, which is an open, baked flatbread topped with minced meat rather than a folded griddle-cooked bread. Gözleme is also related to other stuffed flatbreads made with yufka, but its sealed, griddle-cooked format is the defining clue in this question.