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Mix the flour and salt in a bowl, then make a well in the middle.
Add the yeast and gradually add water while kneading to form an elastic dough.
Divide the dough into equal-sized balls and place them in a greased baking tray.
Melt 150 grams of butter and mix with 1 cup of oil, then brush the dough balls with the mixture.
Cover and let the dough rest for 30-45 minutes.
Sauté the chopped onion in a pan, then add the grated and squeezed potatoes.
Season the potato mixture with black pepper, sweet pepper, red pepper flakes, and salt.
Roll out each dough ball on an oiled surface and place the potato filling in the center.
Wrap the dough around the filling to form a pastry.
Arrange the pastries in the baking tray, brush with a milk mixture, and sprinkle with black cumin.
Bake the pastries in a preheated 180°C oven for 25-30 minutes until golden brown.