Prepare the Dough: In a large bowl, dissolve the yeast in warm water. Let it sit for 5 minutes until it becomes frothy.

Add the salt and gradually mix in the flour until a dough forms.

Knead the dough for about 10 minutes until it is smooth and elastic.

Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour, or until doubled in size.

Prepare the Filling: In a skillet, heat the oil or olive oil over medium heat.

Add the finely chopped onions and sauté until they are soft and translucent.

Stir in the chili pepper, black pepper, red pepper, and salt. Cook for another 2-3 minutes until fragrant. Remove from heat and let it cool.

Assemble the Bread: Preheat your oven to 200°C (400°F).

Divide the dough into 2 equal pieces.

Roll each piece of dough into a large rectangle.

Spread half of the softened butter (70 g) evenly over each rectangle of dough.

Spread the prepared onion mixture evenly over the dough.

Roll the dough tightly into a log, starting from the longer side.

Cut each log into slices and place them on a greased baking sheet.

Let the slices rest for 10 minutes before baking.

Bake the Bread: Bake in the preheated oven for 20-25 minutes, or until the bread is golden brown and cooked through.

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