Pin
Cebularz Lubelski is a beloved Polish onion flatbread from the Lublin region that brings comforting memories of both family gatherings and casual snacking. Crispy on the edges and soft in the center with golden caramelized onions and poppy seeds, this bread is perfect on its own or served with your favorite soups.
My kitchen often smells heavenly when these are baking. The aroma of the caramelized onions transports me right back to my grandmother’s table during cool autumn days.
Ingredients
- All-purpose flour: provides structure and a chewy bite so choose unbleached for better texture
- Active dry yeast: gives rise and fluffiness; be sure it is fresh for best results
- Sugar: encourages the yeast to activate properly and adds a hint of sweetness
- Salt: balances flavors throughout the dough; sea salt works well
- Lukewarm water: is key for activating yeast so test with your finger to ensure it is warm not hot
- Vegetable oil: adds tenderness to the dough; use a neutral oil for clean taste
- Large onions: create the signature caramelized topping; pick yellow or sweet onions for best flavor
- Poppy seeds: bring classic flavor and crunch; buy from a source with frequent turnover for freshness
- Salt and pepper: adjust seasoning in the topping; fresh ground pepper is wonderful here
- Vegetable oil for sautéing: helps get the onions soft and golden without burning
Step-by-Step Instructions
- Make the Dough:
- Combine flour yeast sugar and salt in a large mixing bowl. Pour in lukewarm water and vegetable oil. Mix everything together with your hands or a sturdy spoon until a dough begins to form and then knead on a lightly floured surface for about ten minutes. You are looking for a dough that feels smooth and elastic when pressed.
- Let the Dough Rise:
- Transfer the dough into a greased bowl and cover with a damp cloth. Place somewhere warm and let it rise for about one hour until it doubles in volume. This slow rise develops the chew and flavor in the bread so be patient.
- Caramelize the Onions:
- While the dough is resting start the onions. Heat vegetable oil in a large pan over medium heat. Add the chopped onions and cook them gently stirring often for fifteen to twenty minutes. The key is patience—cook until they turn deep golden and sticky sweet. Now season with a good pinch of salt and several grinds of pepper.
- Shape the Flatbreads:
- Once the dough has risen punch it down gently and divide into eight equal pieces. Roll each piece into a little ball then flatten into circles about a quarter inch thick with a rolling pin.
- Top and Bake:
- Transfer the flat disks onto a parchment lined baking sheet. Spoon the caramelized onions equally over each disk and sprinkle with poppy seeds. Bake in a preheated four hundred degree oven for fifteen to twenty minutes until the flatbreads are golden at the edges and puffed in the middle.
- Cool and Serve:
- Remove the cebularz from the oven and let them cool briefly. They are best enjoyed warm or at room temperature either as a snack or alongside your favorite dishes.
Pin
Cebularz hold a special spot in my kitchen because the poppy seeds always remind me of my mother’s baking days. Sharing these breads with friends makes even an ordinary day feel festive.
Storage Tips
Keep cebularz in an airtight container at room temperature for up to two days. To store longer, wrap tightly and freeze. For the best texture, reheat in a warm oven instead of the microwave. I love to freeze a batch and pop them in the toaster oven for an instant homemade treat.
Ingredient Substitutions
You can substitute bread flour if you would like a chewier result. If you are not a fan of poppy seeds, a sprinkle of sesame seeds or even a few caraway seeds work nicely. Try red onions for a hint of color and sweetness.
Serving Suggestions
Serve cebularz straight from the oven as a snack or with soups like borscht or mushroom barley. They are equally delicious filled with cheese or spread with a little salted butter. My favorite way is to pair with a simple cucumber and dill salad for lunch.
Pin
Cultural Context
Cebularz Lubelski has roots going back hundreds of years as a specialty of the Jewish and Polish communities in Lublin. Traditionally made for market days, it remains a symbol of home cooking and community gatherings. Making cebularz is a wonderful way to connect to the culinary traditions of Eastern Europe.
Recipe FAQs
- → What type of flour is best for Cebularz Lubelski?
All-purpose flour works well, providing a soft yet sturdy base for the flatbread and supporting the toppings.
- → Why are poppy seeds used as a topping?
Poppy seeds add a subtle crunch and nutty flavor that complements the sweetness of caramelized onions.
- → How thin should the flatbread dough be rolled?
Each dough round should be about 1/4-inch thick to hold the toppings while baking evenly.
- → What is the best way to caramelize onions for this dish?
Cook the onions slowly over medium heat until golden brown, letting their natural sugars develop deep flavor.
- → Can Cebularz Lubelski be served cold?
Yes, it tastes delicious both warm and at room temperature, making it a convenient make-ahead treat.
- → Is it possible to freeze this flatbread?
Yes, you can freeze baked flatbreads in an airtight container and reheat as needed for freshness.