Crispy Potato Börek

In a large bowl, combine the water, yeast, salt, and flour, then knead into a soft dough that doesn't stick to your hands.

Knead the dough thoroughly until smooth.

Divide the dough into 8 equal portions, place them on a tray, cover, and let rest for 20 minutes.

Roll each piece of dough out thin.

Melt the butter, brush it over the dough, and fold.

Transfer the folded pieces to a tray, cover, and place in the freezer for 25 minutes.

Mash the boiled potatoes with butter, salt, and paprika until smooth.

Transfer the potato filling into a piping bag.

Unwrap the chilled dough and cut it in half.

Pipe the potato filling onto the dough and fold the pieces over.

Transfer the börek to a baking sheet, brush the top with oil, and score into portions.