Name: Cebularz Lubelski (Polish Onion Flatbread) Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 50 min
Cuisine: Polish
Ingredients: 3 cups all-purpose flour; 1 packet (7g) active dry yeast; 1 teaspoon sugar; 1 teaspoon salt; 1 cup lukewarm water; 2 tablespoons vegetable oil; 2 large onions, finely chopped; 2 tablespoons vegetable oil (for sautéing); Salt and pepper to taste; 2 tablespoons poppy seeds

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Introduction

Cebularz Lubelski is a traditional Polish flatbread topped with sweet, caramelized onions and poppy seeds. This savory treat is simple to make and perfect for sharing as a snack or appetizer.

The image shows a close-up of several small round flatbreads, each with a golden-brown crust and caramelized onion pieces on top. The flatbreads have a soft, slightly puffy texture with some darker toasted spots, and the onions add a shiny, slightly crispy layer scattered unevenly across the surface. They are placed on a white doily over a wooden board, all set on a white marbled surface. The overall look is warm and inviting, with the focus on the layers and textures of the bread and onions. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
1 packet (7g) active dry yeast
1 teaspoon sugar
1 teaspoon salt
1 cup lukewarm water
2 tablespoons vegetable oil
2 large onions, finely chopped
2 tablespoons poppy seeds
Salt and pepper to taste
2 tablespoons vegetable oil for sautéing

Instructions

Step 1: In a large bowl, combine the flour, yeast, sugar, and salt. Add the lukewarm water and 2 tablespoons of vegetable oil. Mix until a dough forms.
Step 2: Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
Step 3: 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.
Step 4: While the dough rises, heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the chopped onions and cook slowly for 15-20 minutes, stirring occasionally, until they turn golden brown and caramelized. Season with salt and pepper.
Step 5: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 6: Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a ball and flatten into a disk about 1/4-inch thick.
Step 7: Place the dough disks on the prepared baking sheet. Spread the caramelized onions evenly over each disk and sprinkle with poppy seeds.
Step 8: Bake for 15-20 minutes or until the edges are golden brown and the flatbreads are cooked through.
Step 9: Remove from the oven and let cool slightly before serving. Enjoy warm or at room temperature.

Tips & Variations

Use sweet onions for a milder, sweeter flavor or yellow onions for a more robust taste.
For extra flavor, add a sprinkle of caraway seeds along with the poppy seeds.
Replace vegetable oil with olive oil for a richer taste.
If you prefer a thinner flatbread, roll the dough disks slightly thinner before topping.

Storage

Store leftover cebularz in an airtight container at room temperature for up to 2 days. To keep longer, refrigerate for up to 4 days and reheat in the oven at 350°F (175°C) until warm and crisp.

How to Serve

The image shows several small round flatbreads with golden brown, crispy on top layers that have scattered caramelized onion pieces and black pepper. Each flatbread has a slightly puffed soft dough base with some uneven bubbling and browning on the surface. The caramelized onion layers add texture and dark brown spots on top. They rest on a wooden board covered partially with a white lace cloth, creating a warm and rustic look. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh yeast instead of active dry yeast?

Yes, you can substitute fresh yeast by using about twice the amount. Dissolve it in lukewarm water before mixing with the dry ingredients.

Can I prepare the dough ahead of time?

Absolutely. You can prepare the dough and refrigerate it overnight. Let it come to room temperature and rise before shaping and baking.