Combine 500 g plain flour, 300 ml warm water, 2 tablespoons vegetable oil, and 1 teaspoon salt in a mixing bowl.

Knead the dough for 10 minutes until smooth and elastic.

Brush the dough with a little vegetable oil and cover it.

Rest the dough for at least 60 minutes at room temperature.

Grate the potatoes and onions into a clean mixing bowl.

Mix the ground meat, grated potatoes, onions, black pepper, and 2 teaspoons salt into the filling.

Squeeze excess liquid from the filling with your hands.

Knead the rested dough briefly on a lightly floured surface and divide it into 2 equal portions.

Shape each portion into a ball and roll it into a small round.

Brush both dough rounds with vegetable oil and rest them for at least 20 minutes.

Place half of the filling along both long edges of the dough sheet.

Roll the dough from both sides toward the center and coil it into a spiral.

Brush a baking tray with vegetable oil and place the coiled burek inside.

Repeat the stretching, filling, rolling, and coiling process with the remaining dough and filling.

Brush the burek with vegetable oil and bake at 220°C for about 30 minutes.

Boil 250 ml water, 30 g butter, and a little salt in a small saucepan.

Pour the hot buttered water over the baked burek and return it to the oven until absorbed.

Cover the burek with aluminum foil and rest it until soft.