Peppered bread



  • Salt (1 Wiping Teaspoon)
  • Granulated sugar (1 Heaping Tablespoon)
  • Tomato paste (3 Tablespoons)
  • Water (3.5 Cups of Water)
  • Parsley (1 Bunch)
  • Pepper paste (2 Tablespoons)
  • Thyme (1 Dessert Spoon)
  • Onion (1 Piece)
  • Black Seeds (1 Dessert Spoon)
  • Dry Yeast (1 Piece (Pack))
  • Milk (3.5 Cups of Water)
  • Olive oil (1 Tea Cup)
  • Sunflower oil (1 Tea Cup)


Take warm milk, sourdough and granulated sugar in a bowl and mix.

Then add the other ingredients. After kneading well, cover it with a cloth.

Let's wait about 20 minutes.

You can either pass all the materials given for the top through the rondo or you can prepare the mortar by cutting it small.

Then let's take the dough the size of an egg and roll it out circularly with a rolling pin or a rolling pin. Let's put mortar on the dough that has been rolled out circularly.

Let's be careful to drive evenly on all sides.

Let's heat the oven at 190 or 200 degrees while these processes are being done.

Then put the pepperoni breads on the baking tray and bake for about half an hour.

Our pepperoni bread is ready to be served.

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