Prepare the Dough: In a large mixing bowl, combine the yeast and warm water. Stir gently until the yeast dissolves.

Add the salt to the mixture and stir to combine.

Gradually add the flour, one cup at a time, mixing well after each addition until a soft, elastic dough forms.

Knead the dough on a floured surface for about 10 minutes until it becomes smooth and pliable.

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.

Prepare the Filling: Heat the oil or olive oil in a large pan over medium heat.

Add the finely chopped onions and sauté until they become translucent and golden brown.

Stir in the chili pepper, black pepper, red pepper, and salt. Mix well to evenly distribute the spices.

Remove the filling from the heat and let it cool slightly.

Assemble the Dish: Once the dough has risen, punch it down to release any air bubbles.

Divide the dough into equal portions, depending on how large you want your pieces to be.

Roll each portion of dough into a thin circle on a floured surface.

Spread a generous amount of the softened butter over each circle of dough.

Spoon the onion filling evenly over the dough, spreading it out to cover the surface.

Fold the dough over the filling, sealing the edges to enclose the filling completely.

Place the filled dough pieces on a greased baking sheet, cover, and let them rest for about 15-20 minutes.

Bake the Dish: Preheat your oven to 180°C (356°F).

Once the oven is heated, bake the filled dough pieces for 20-25 minutes or until they are golden brown and crispy on the outside.

Remove from the oven and let them cool slightly before serving.