If your potatoes aren't already cooked, start by boiling them in generously salted water until tender. Drain and cool.
Make the dough: Add flour, salt and water to a bowl. Knead until you have a firm dough. I use a kitchen machine with a dough attachment at medium speed for about 10 minutes. You can also do it by hand. The dough should be firm and somewhat smooth, but doesn't have to be supersmooth like when you want an airy loaf.
Split the dough into 8 equally sized pieces. Shape each piece into a firm bun. Cover with a damp kitchen cloth and leave to proof for half an hour.
Peel the potatoes (it's ok if they're still a little warm). Crush with a fork, then mix in the feta cheese, melted butter, parsley, dried mint and pul biber. Season to taste with salt and pepper.
Heat a large, thick bottomed frying pan over medium heat. If you have a Turkish saç or equivalent hotplate, you can of course use this instead.
Using a rolling pin and as much flour as necessary, roll out a piece of dough to a circular flatbread roughly the size of your pan (c. 30 cm if using a larger saç/hotplate). This is pretty much the same as if you were making pizza.
Dust off any excess flour, then spread the filling on one half of your flatbread, leaving approx. 1 cm (½ in) along the sides. Brush the edges with a little water, then fold the flatbread to cover the filling. Squeeze the edges to make sure the flatbread is entirely closed. Cut off any excess edges (optional).
Brush the gözleme with a thin layer of butter (or olive oil), then fry in a dry pan until golden, around 5 minutes in total. Make sure to turn the gözleme 2–3 times to avoid burning.
Repeat with the remaining dough pieces. I usually fry two gözleme at a time, but you can also do them one by one. Serve hot.
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