Hatay Pepper Bread

Prepared with traditional cokelek cheese, whole wheat flour, and healthy seeds, this Hatay pepper bread offers a delicious high-fiber and high-protein snack.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 1 cup whole wheat flour (100 g) · 340 kcal in the whole recipe
• 1 teaspoon dry yeast (3 g) · 11 kcal in the whole recipe
• 2 tablespoons cokelek cheese (40 g) · 42 kcal in the whole recipe
• 1/2 small onion, finely minced (40 g) · 16 kcal in the whole recipe
• 1.5 tablespoons pepper paste (25 g) · 24 kcal in the whole recipe
• 1 teaspoon sesame seeds (6 g) · 38 kcal in the whole recipe
• 1/2 teaspoon nigella seeds (3 g) · 12 kcal in the whole recipe
• 2 teaspoons olive oil (10 g) · 88 kcal in the whole recipe
• 1 tablespoon finely crushed walnuts (8 g) · 52 kcal in the whole recipe

Method

1. In a deep bowl, combine whole wheat flour, dry yeast, a pinch of salt, and warm water to form a soft dough; cover and let rest for 20 minutes.

   

2. In a bowl, mix finely chopped onion, cokelek cheese, pepper paste, walnuts, sesame seeds, nigella seeds, and olive oil to prepare the topping.

   

3. Divide the rested dough into two equal portions and flatten each into round breads on a baking sheet lined with parchment paper.

   

4. Spread the pepper paste mixture evenly over the dough rounds and bake in a preheated oven at 200°C (400°F) for 15-18 minutes until golden.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.