Cebularz Lubelski Onion Flatbread (Print-Friendly Format)
Polish flatbread topped with golden onions and poppy seeds, perfect as a snack or complement to meals.
# Required Ingredients:
→ Dough
01 -
375 g all-purpose flour
02 -
7 g active dry yeast
03 -
5 g sugar
04 -
5 g salt
05 -
240 ml lukewarm water
06 -
30 ml vegetable oil
→ Topping
07 -
2 large onions, finely chopped
08 -
18 g poppy seeds
09 -
Salt, to taste
10 -
Black pepper, to taste
11 -
30 ml vegetable oil
# How to Make It:
01 -
In a large bowl, blend flour, yeast, sugar, and salt. Pour in lukewarm water and oil. Mix until a sticky dough forms, then knead on a floured work surface for 10 minutes or until smooth and elastic.
02 -
Transfer the dough to an oiled bowl, cover with a damp cloth, and let rise in a warm spot for approximately 1 hour until doubled in volume.
03 -
While the dough is rising, heat vegetable oil in a large skillet over medium heat. Add chopped onions and cook gently for 15–20 minutes, stirring often, until deeply golden and caramelized. Season with salt and pepper.
04 -
Set your oven to 200°C. Line a baking sheet with parchment paper.
05 -
Punch down the risen dough and divide evenly into 8 pieces. Roll each portion into a ball, then flatten into a 6 mm thick disk.
06 -
Arrange dough disks on the prepared baking sheet. Distribute caramelized onions evenly over each disk and sprinkle generously with poppy seeds.
07 -
Bake on the centre rack for 15–20 minutes or until edges turn golden brown and bases are firm.
08 -
Remove flatbreads from the oven and allow to cool slightly before serving. Serve warm or at room temperature.
# Additional Information:
01 -
For extra crispness, bake on a preheated pizza stone if available.