Hatay-Style Double-Layer Pepper Bread

Ingredients

• 1 cup Lukewarm water
• 1 cup Lukewarm milk
• 1 packet Dry yeast
• 1 tbsp Sugar
• 0.5 cup Vegetable oil (For the dough)
• 3.5 cup Flour
• 1 tsp Salt (For the dough)
• 3 Onions (Small, finely chopped)
• 1 tea glass Olive oil (For sautéing the onions and oiling the dough and hands)
• 3 tbsp Pepper paste
• Fresh çökelek cheese (1 large bowl)
• Walnuts (1 handful)
• Parsley (1/4 bunch, finely chopped)
• 1 tbsp Dried zahter (thyme)
• 0.5 tsp Black pepper
• 1 tbsp Sesame seeds (For topping)
• 1 tbsp Nigella seeds (For topping)

Steps

1. 1

   Mix the lukewarm water, lukewarm milk, sugar, and dry yeast. Let the yeast activate.

2. 2

   Gradually add the vegetable oil and flour, bringing the dough together.

3. 3

   Begin kneading the dough. Add the salt last and knead until you have a soft dough.

4. 4

   Shape the dough into a ball and leave it to rise for approximately 1 hour.

5. 5

   Finely chop the onions. Sauté them in olive oil until very soft.

6. 6

   Add the pepper paste and sauté until fragrant. Remove the filling from the heat and transfer it to a bowl to cool.

7. 7

   Add the fresh çökelek cheese, finely chopped parsley, walnuts, dried zahter, and black pepper to the cooled onion and pepper-paste mixture, then stir. If desired, taste and adjust the salt at this stage.

8. 8

   Grease a baking dish with olive oil. Oil your hands with olive oil as well, transfer the risen dough to the dish, and spread it over the bottom.

9. 9

   Take approximately 2 heaping tablespoons of the filling and spread it over the dough. Bring the edges of the dough toward the center, sealing the filling well.

10. 10

    Gently stretch the dough again and spread it inside the dish. Add the remaining filling on top and smooth the surface by pressing it down with your hand.

11. 11

    Sprinkle nigella seeds and sesame seeds on top. Let the dough rise in the tray for another 10 minutes.

12. 12

    Preheat the oven to 180°C without convection. Bake the bread in the hot oven for approximately 30 minutes, until the top is nicely browned and the bottom is fully cooked.

Notes

The source does not provide weights for the çökelek cheese and walnuts; the amounts are specified as 1 large bowl and 1 handful, respectively. It also notes that a thinner, single-layer bread can be prepared.

Nutrition per serving

• bread
• main dish
• pastry
• vegetarian
• Hatay cuisine
• oven-baked
• spicy
• weekend