Gözleme with Potato

Making the dough. Pour kefir into a bowl, add egg, salt and stir. Add flour in small portions, stirring constantly. When the dough reaches about the consistency of sour cream, add baking soda. Continue adding flour and kneading until the dough stops sticking to your hands and the cutting board. Cover with a bowl and let rest for 30–40 minutes.

Making the filling. Boil the potato with the skin on, peel and mash thoroughly while warm. Finely chop the onion and fry in vegetable oil until golden. Add the potato to the onion, mix well, add salt, butter, seasoning and mix again. Let the filling cool to a warm temperature.

Rolling the gözleme. Cut off a small piece of dough. Roll it into a medium-thickness flatbread. Spread a thick layer of filling on one half. Fold the other half of the dough over the filling and seal the edges. Gently, without pressing too hard, roll the pie into a very thin flatbread.

Fry the thin flatbread in vegetable oil for 2–3 minutes on each side.