Börek or Kete

Melt the butter and vegetable oil together in a pan.

In a bowl, combine the flour, salt, and milk, then knead into a fairly firm dough.

Let it rest for 10 minutes, then divide into 9 portions.

Cover the pieces and let them rest another 5–10 minutes so they'll stretch more easily.

Roll each piece out as thin as possible, like you would for börek or water pie.

Brush the surface generously with oil using a pastry brush.

Cut into strips using a pizza cutter.

Stack the strips on top of each other, roll them up around four fingers, slide off, fill the center, seal it up, press down gently with your palm, and place on a baking sheet.

Prepare the remaining dough pieces the same way.

Cover the baking sheet and let rest for an hour.

Just before baking, press down lightly once more to help them puff up a bit.