Kruh ispod peke is a traditional method of preparing bread under the lid (peka). The simple dough is prepared with flour, yeast, salt, and lukewarm water. It should be stickier than most other bread doughs and kneaded with hands. When prepared, the circular dough is left to rest and rise.

Meanwhile, someone should make a wood fire until only the embers remain. The embers are then removed, and the dough is placed where the embers used to be. It is covered with the lid, and the lid is topped with hot embers. The bread is baked for 45 minutes to an hour, and true masters of peka know exactly when the bread is done by tapping it and listening to the sounds.

Once baked, the bread is covered with a cloth and placed vertically to cool down a bit. It is important to wait for the bread to cool down until it's warm, so don't try eating it while it's piping hot. If it's made well, the bread should have holes throughout its interior and it should remain fresh for a long time without becoming crumbly.

It is recommended to consume it warm with pork fat and salt or sugar, depending on personal preferences. Alternatively, dunk pieces of kruh ispod peke into a combination of olive oil and garlic.