Description
Discover Cebularz Lubelski, a traditional Polish onion flatbread with poppy seeds. Learn its history & make it at home with this recipe!
Ingredients
Scale
For the Dough:
- 3 ½ cups all-purpose flour
- 1 cup warm water
- 2 ½ tsp active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp vegetable oil or melted butter
For the Topping:
- 2 large onions, finely chopped
- 2 tbsp poppy seeds
- 2 tbsp vegetable oil or butter
- ½ tsp salt
- ½ tsp black pepper
Instructions
Step 1: Prepare the Dough
- In a small bowl, dissolve the yeast and sugar in warm water and let it sit for 10 minutes until foamy.
- In a large mixing bowl, combine flour and salt.
- Add the yeast mixture and vegetable oil (or butter) to the flour.
- Knead the dough for 8-10 minutes until smooth and elastic.
- Cover with a clean towel and let it rise for 1 hour, or until doubled in size.
Step 2: Prepare the Onion Topping
- Heat vegetable oil or butter in a frying pan over medium heat.
- Add the chopped onions, sprinkle with salt and pepper, and sauté until soft and golden brown.
- Remove from heat and stir in the poppy seeds. Let it cool.
Step 3: Shape and Assemble the Cebularz
- Preheat the oven to 375°F (190°C).
- Punch down the risen dough and divide it into 6 equal portions.
- Roll each portion into a 6-inch round flatbread.
- Place the flatbreads on a baking sheet lined with parchment paper.
- Spread the onion and poppy seed mixture evenly on top of each round.
Step 4: Bake the Cebularz
- Bake for 15-20 minutes, or until the edges turn golden brown.
- Remove from the oven and let them cool slightly before serving.
Notes
✅ Use fresh yeast for a better rise and fluffier texture.
✅ Let the dough rest longer for an even softer interior.
✅ For extra crunch, brush the edges with olive oil before baking.
✅ Add cheese like grated cheddar or feta for a flavorful twist.
✅ Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 15minutes
- Cook Time: 20minutes