Cebularz Lubelski (Polish Onion Flatbread) Recipe
Cebularz Lubelski is a traditional Polish onion flatbread featuring a soft yeast dough topped with sweet, caramelized onions and a sprinkle of poppy seeds. Baked to golden perfection, this savory bread is perfect as a snack or accompaniment to meals, offering a delightful blend of tender bread and rich onion flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 flatbreads 1x
- Category: Bread
- Method: Baking
- Cuisine: Polish
Ingredients
Scale
Dough
- 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
Onion Topping
- 2 large onions, finely chopped
- 2 tablespoons vegetable oil (for sautéing)
- Salt and pepper to taste
- 2 tablespoons poppy seeds
Instructions
- Prepare the Dough: In a large bowl, combine the flour, active dry yeast, sugar, and salt. Pour in the lukewarm water and 2 tablespoons of vegetable oil. Mix until a dough forms, then knead on a floured surface for about 10 minutes until the dough is smooth and elastic.
- Let the Dough Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for approximately 1 hour or until it doubles in size.
- Caramelize the Onions: While the dough is rising, heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the finely chopped onions and cook them slowly, stirring occasionally, until golden brown and caramelized, about 15-20 minutes. Season with salt and pepper to taste, then remove from heat.
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Shape the Dough: Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a ball, then flatten it into a disk roughly 1/4-inch thick.
- Add Toppings: Place the dough disks onto the prepared baking sheet. Evenly spread the caramelized onions over each disk and sprinkle the poppy seeds on top.
- Bake: Bake in the preheated oven for 15-20 minutes or until the edges of the flatbreads turn golden brown and the bread is cooked through.
- Serve: Remove the flatbreads from the oven and allow them to cool slightly. Serve warm or at room temperature. Enjoy your traditional Polish Cebularz Lubelski!
Notes
- Ensure the water is lukewarm, not hot, to activate the yeast properly without killing it.
- Kneading the dough well is essential for a soft and elastic texture.
- Caramelize onions slowly on medium heat to develop their natural sweetness without burning.
- You can substitute vegetable oil with olive oil for a richer flavor.
- These flatbreads freeze well; reheat in the oven for best results.
Keywords: Cebularz Lubelski, Polish flatbread, onion flatbread, poppy seed bread, traditional Polish recipe, savory flatbread
