Cebularz Lubelski Onion Flatbread (Print-Friendly Version)
Classic Polish flatbread with golden caramelized onions and poppy seeds from the Lublin region.
# What You’ll Need to Make This:
→ Dough
01 -
375 g all-purpose flour
02 -
7 g active dry yeast
03 -
1 teaspoon sugar
04 -
1 teaspoon salt
05 -
240 ml lukewarm water
06 -
2 tablespoons vegetable oil
→ Topping
07 -
2 large onions, finely chopped
08 -
2 tablespoons poppy seeds
09 -
Salt, to taste
10 -
Black pepper, to taste
11 -
2 tablespoons vegetable oil
# How to Prepare:
01 -
In a large mixing bowl, blend the flour, active dry yeast, sugar, and salt. Pour in the lukewarm water and vegetable oil, then mix together until a dough forms.
02 -
Transfer the dough onto a lightly floured surface and knead for approximately 10 minutes until smooth and elastic.
03 -
Place the kneaded dough into a greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free location for about 1 hour, or until doubled in volume.
04 -
While the dough rises, heat vegetable oil in a large skillet over medium heat. Add the chopped onions and sauté slowly, stirring frequently, for 15–20 minutes until onions are deeply golden and caramelized. Season with salt and freshly ground black pepper.
05 -
Preheat the oven to 200°C. Line a baking tray with parchment paper.
06 -
Punch down the risen dough and divide it into 8 equal pieces. Shape each piece into a ball, then flatten into a disc approximately 0.5 cm thick.
07 -
Arrange discs on the prepared baking tray. Evenly distribute the caramelized onions across each disc and sprinkle with poppy seeds.
08 -
Transfer to the preheated oven and bake for 15–20 minutes, or until edges are golden and flatbreads are baked through.
09 -
Remove from the oven and allow to cool slightly. Serve warm or at room temperature.
# Extra Tips:
01 -
For enhanced flavour, use sweet onions and allow adequate time for proper caramelization.