Cebularz Lubelski Onion Flatbread

Cebularz Lubelski is a beloved Polish flatbread topped with sweet caramelized onions and crunchy poppy seeds. Rooted in Lublin’s baking traditions, these golden disks are the perfect snack with tea or as a comforting side at dinner. Making them at home fills your kitchen with warm aromas and delivers a crispy yet pillowy treat.

The first time I baked cebularz was for my grandmother’s birthday. We ended up with flour everywhere but the smell brought the whole family into the kitchen before they were even out of bed.

Ingredients

• All purpose flour: brings body and ensures the flatbread stays soft with a light chew look for unbleached options for best results
• Active dry yeast: gives the bread lift for that signature puff double check the expiration date before using
• Sugar: provides a little boost for the yeast choose a fine granulated type so it dissolves quickly
• Salt: enhances flavor and balances the sweetness of the onions use kosher or fine sea salt
• Lukewarm water: activates the yeast and brings the dough together make sure it feels warm but not hot to the touch
• Vegetable oil: helps tenderize the dough and also gives shine to the topping go for a neutral oil like sunflower or canola
• Large onions: classic for cebularz and the star of the show choose firm onions with tight skins for best caramelization
• Poppy seeds: bring crunch and distinctive earthy pop every bite is more interesting with them opt for fresh seeds with a deep slate gray color
• Salt and pepper: highlighted in the topping just enough to let the onion and poppy layers stand out use freshly ground pepper if possible

Step-by-Step Instructions

Prepare the Dough:

Mix the flour active dry yeast sugar and salt in a large bowl. Add the lukewarm water and vegetable oil carefully stirring until a shaggy dough forms. Turn the dough onto a lightly floured countertop and knead with the base of your palm for at least ten minutes. It should become elastic and smooth and no longer sticky which signals active gluten development for a chewy texture.

Let the Dough Rise:

Lightly oil a clean bowl place the dough inside and cover tightly with a damp cloth. Place somewhere warm and draft free. Allow the dough to rise for about one hour or until doubled in size. This slow rise helps flavors develop and ensures a lovely airy flatbread.

Caramelize the Onions:

While the dough rises set a wide skillet over medium heat. Pour in the vegetable oil and add all the finely chopped onions. Sprinkle on a big pinch of salt and stir often. Let them cook gently for fifteen to twenty minutes until deep golden brown and truly soft. Stir frequently and lower the heat if they start to darken too fast. The more patient you are here the sweeter and more flavorful your cebularz will turn out. Finish with salt and pepper to taste.

Preheat Oven:

Turn your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius. While it heats up grab a large baking sheet and lay parchment paper flat to prevent sticking and guarantee crisp edges.

Shape the Dough:

Deflate the risen dough with gentle punches and divide it into eight clumps for classic individual pieces. Shape each into a ball by tucking the sides under and roll out each until you have circles about a quarter inch thick. This ensures even baking and a good ratio of crust to topping.

Add Toppings:

Arrange all of your dough circles onto the prepared baking sheet. Generously spoon the caramelized onions over each disk right to the edges so every bite has flavor. Dust each round with poppy seeds and press lightly so they stick.

Bake:

Transfer the tray to the hot oven. Bake for fifteen to twenty minutes until the bottoms are golden brown and the edges crisp up. Rotate your tray halfway if your oven runs uneven.

Serve:

Remove finished cebularz from the oven and let them rest a few minutes. They are irresistible while warm but will also keep nicely at room temperature. Perfect with soups or just as a standalone snack.

Save

I always look forward to tossing extra poppy seeds onto my tray. The subtle crunch takes me straight back to Sunday family brunches when we would see who could balance the most onions on a single bite. My kids now carry on the tradition and it never fails to spark a laugh.

Storage Tips

Once completely cooled, stack cebularz in an airtight container or wrap in foil. They will stay fresh at room temperature for up to two days. For longer storage, freeze in a zip bag for up to two months. Reheat directly from frozen in a hot oven until crisp and warmed through.

Ingredient Substitutions

If you need to swap something try bread flour for extra chewiness. For a little herbal twist add a pinch of thyme to the onions as they caramelize. If you do not have poppy seeds you can sprinkle black sesame seeds as an alternative although the flavor will shift slightly.

Serving Suggestions

These onion flatbreads pair perfectly with hearty soups like borscht or a creamy mushroom broth. Also lovely sliced for a party platter with pickles and smoked sausage on the side. I sometimes pack one for a picnic or school lunch—it holds up well and always gets rave reviews.

Cultural Roots of Cebularz

This classic flatbread traces its roots to Lublin in Eastern Poland and was historically a specialty of the Jewish community there. It is a symbol of local pride and even protected under the European Union’s traditional food system. Making cebularz at home connects you with a tradition that has comforted families for generations.

Frequently Asked Questions About Recipes

→ What makes Cebularz Lubelski unique?

The hallmark of Cebularz Lubelski is its topping of golden caramelized onions and poppy seeds, giving it a rich, earthy flavor reminiscent of Lublin’s culinary traditions.

→ Can I use red onions instead of yellow onions?

Yes, red onions can be used for a slightly sweeter flavor. Whichever onions you choose, cook them slowly for deep caramelization.

→ How do I know when the flatbreads are baked?

The edges should be crisp and golden brown, while the center remains soft. Watch closely to prevent overbaking.

→ Is it necessary to add poppy seeds?

Poppy seeds add classic texture and subtle flavor, but you may omit or substitute with sesame seeds if preferred.

→ Can the dough be made in advance?

Yes, you can prepare the dough a day ahead and refrigerate it, letting it come to room temperature before shaping and baking.

→ What’s the best way to serve cebularz?

Enjoy cebularz warm as a snack, or alongside soups and salads for a hearty addition to any meal.