Polish Onion Flatbread (Cebularz Lubelski)

Cebularz Lubelski, or Polish Onion Flatbread, is a beloved staple from the Lublin region of eastern Poland. Featuring a tender, slightly chewy dough topped with sweet sautéed onions and nutty poppy seeds, this traditional flatbread is both rustic and comforting. It’s perfect as a warm snack, a savory side for soup, or even as a unique addition to a brunch table.

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Why You’ll Love This Recipe
Traditional Taste – A cultural favorite with authentic flavors.
Simple Ingredients – Made from pantry staples and fresh onions.
Savory & Satisfying – Perfect blend of soft bread and sweet onion topping.
Freezer-Friendly – Bake ahead and reheat whenever a craving hits.
Easy to Customize – Add cheese or herbs for a creative twist.

Ingredients You’ll Need

For the Dough:

• 3 ½ cups all-purpose flour
• 2 ¼ tsp active dry yeast (1 packet)
• 1 tsp sugar
• 1 tsp salt
• 1 ¼ cups warm water (110°F)
• 2 tbsp vegetable oil or melted butter

For the Onion Topping:

• 2 large yellow onions, finely chopped
• 2 tbsp vegetable oil or butter
• 1 tbsp poppy seeds
• ½ tsp salt
• Pinch of black pepper
• Optional: ½ tsp marjoram or thyme for added flavor

Tools You’ll Need
Large mixing bowl
Skillet
Rolling pin
Baking sheet
Parchment paper
Towel or plastic wrap

Step-by-Step Instructions

Step 1: Prepare the Dough
In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
In a large mixing bowl, combine flour and salt.
Add the yeast mixture and oil to the flour. Mix until a rough dough forms.
Knead on a floured surface for 8–10 minutes until smooth and elastic.
Place in an oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled.

Step 2: Make the Onion Topping
Heat oil or butter in a skillet over medium heat.
Add the chopped onions and sauté slowly for 15–20 minutes, stirring often, until soft and lightly golden.
Stir in salt, pepper, poppy seeds, and any optional herbs. Remove from heat and let cool.

Step 3: Shape the Flatbreads
Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
Punch down the risen dough and divide it into 8 equal portions.
Roll each into a circle about 6 inches wide.
Place on baking sheet with a bit of space between each round.

Step 4: Add the Onion Mixture
Spoon the cooled onion mixture evenly onto each dough round, spreading it gently but leaving a small border.
Press the topping lightly into the dough with the back of the spoon.

Step 5: Bake
Bake for 15–18 minutes, or until the flatbreads are golden on the edges and slightly crisp on the bottom.
Cool slightly and serve warm.

Tips for the Best Cebularz
Cook Onions Low and Slow – This brings out their natural sweetness.
Let Dough Rise Properly – Gives the flatbread a light, tender chew.
Use Parchment – Prevents sticking and makes cleanup easier.
Don’t Overbake – Flatbreads should be soft in the center with slightly crispy edges.
Try Variations – Add a sprinkle of cheese, sliced scallions, or fresh herbs before baking.

Serving Suggestions
Snack or Breakfast – Enjoy warm with butter or cheese.
Soup Side – Serve with borscht, potato soup, or vegetable stew.
Appetizer Board – Pair with pickles, cured meats, and dips.
Lunch Addition – Serve alongside a light salad for a balanced meal.

How to Store & Reheat

Storing:

• Cool completely and store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.

Freezing:

• Wrap each flatbread in foil and freeze for up to 2 months. Thaw before reheating.

Reheating:

• Warm in a 350°F (175°C) oven for 5–7 minutes, or heat briefly in a skillet for a crisp bottom.

Frequently Asked Questions

1. What makes cebularz different from other flatbreads?
The combination of sweet, slow-cooked onions and crunchy poppy seeds sets it apart, along with its traditional Polish origin.

2. Can I use store-bought dough?
Yes! Pizza dough works well if you’re short on time. Just roll it thin.

3. Is cebularz vegan?
It can be—use oil instead of butter and check your toppings.

4. What onions are best?
Yellow onions are traditional for their balanced flavor, but sweet onions also work well.

5. Can I make mini cebularz for parties?
Absolutely—just divide the dough into smaller pieces and bake for a slightly shorter time.

Final Thoughts
Polish Onion Flatbread (Cebularz Lubelski) is a simple yet incredibly flavorful dish that highlights the beauty of humble ingredients. With its golden crust, sweet-savory onion topping, and nutty poppy seeds, it’s the kind of comfort food that brings warmth to any table. Whether you’re exploring your heritage or just discovering this dish for the first time, cebularz is a must-try bake.

Bake a batch, share with friends, and enjoy a true taste of Poland.

Preparation Time: 25 minutes
Rising Time: 1 hour
Baking Time: 15–18 minutes
Cuisine: Polish

Nutritional Information (Per Flatbread):
Calories: 270 | Protein: 6g | Carbohydrates: 38g | Fat: 9g | Fiber: 2g | Sodium: 340mg

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