Cebularz Lubelski (Polish Onion And Poppy Seed Flatbread) Recipe
60 minutes plus 1 hour 25 minutes rising, proving and resting time
Ingredients
- 500g of strong white bread flour
- 7g of instant yeast
- 10g of salt
- 10g of caster sugar
- 30g of unsalted butter
- 300ml of tepid water
- 2 egg yolks, beaten with 2 tbsp of milk, to glaze
- 500g of onion, chopped (not too fine)
- 2 tbsp of sunflower oil
- 20g of poppy seeds
- 5g of salt
Method · 1 h
- For the flatbread dough, combine the flour, yeast, salt and sugar in a large mixing bowl. Add the butter and water and bring together into a dough (you can do this in a stand mixer with a dough hook if you prefer)
- Knead for 8-10 minutes until smooth and elastic, then cover and leave to rise for about 1 hour, or until doubled in size
- Meanwhile, for the topping, mix together all the ingredients and a pinch of black pepper in a bowl. Set aside for about 1 hour (whilst the dough rises) – the salt will begin to soften the onion slightly and draw out moisture
- Preheat the oven to 220°C and line 2 large baking sheets with baking paper
- Once the dough has risen, divide it into 8 equal pieces (100g each) and shape each piece into a smooth ball. Leave the dough balls on the work surface to rest for 10 minutes to allow the gluten to relax
- Using your hands, flatten each ball into rounds 12-14 cm in diameter creating a well in the centre for the filling and a raised rim around the edge
- Transfer the discs onto the baking sheets. Divide the onion mixture evenly between the discs – leaving behind most of the water that has come out of the onions
- Prove the cebularze for a further 15-20 minutes, until they are puffing up
- Brush the raised edges carefully with the egg wash, then bake for 12-15 minutes until golden around the edges and fully cooked through
- Transfer to a wire rack to cool slightly before serving
Cebularz lubelski is a cherished Polish yeasted flatbread topped with onions and poppy seeds. Rooted in the Ashkenazi Jewish heritage of the city of Lublin, it has evolved into a celebrated symbol of local cultural identity, now protected by the European Union’s PGI (Protected Geographical Indication) status. Found in practically every bakery across the Lublin region, it is enjoyed fresh from the oven as a breakfast pastry, as an accompaniment to other dishes and as a snack on the go. There is always a reason to have cebularze!
