Make the Dough Combine 450g strong bread flour, 9g baking salt, and 20g sugar in a large bowl. Pour in 225g of boiling water and 3 tablespoons of neutral oil. Mix initially with a sturdy spoon or spatula to avoid burns. By Hand: Once the mixture is cool enough to handle safely, transfer to your work surface and knead by hand for 7–10 minutes until smooth and uniform. (Mixer Option: Combine flour, salt, and sugar in mixer bowl with Spiral Hook and Breaker Bar. Mix on low while slowly adding boiling water and oil, kneading for 5–7 minutes until smooth and elastic).

Rest the Dough Cover the dough tightly and let it rest at room temperature for 1 hour to relax the gluten network.

Divide, Roll & Fill Divide the rested dough into 6 equal pieces (approximately 120g each). Shape into balls and keep them covered so the surface doesn't dry out. Working with one piece at a time, roll the dough from the center outward into a large, very thin circle. Place a generous amount of mozzarella cheese over one half of the dough circle, leaving a clean, un-cheesed border around the outer edge.

Shape & Seal Dip your finger in water and run it around the border of the dough to help it stick better. Fold the empty half over the cheese filling to form a half-moon shape. Press gently around the filling to remove excess air. Seal the edges firmly with your fingers or a pastry cutter. (Optional Extra-Puffy Trick: Leave a tiny opening along the edge, insert a clean straw, gently blow a small amount of air inside, remove the straw, and immediately pinch the opening tightly shut).

Fry & Serve Heat avocado oil in a deep skillet or Dutch oven to 350°F (175°C). Carefully lower a cheburek into the hot oil. Fry until puffed, blistered, and deeply golden, turning as necessary for even cooking. Transfer to a paper towel-lined plate to drain briefly. Allow the oil to return to 350°F (175°C) before frying the next piece. Serve immediately while piping hot with stretchy, melted cheese!