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Cebularz lubelski
Onion and poppy seed flatbread
Lublin's flat yeast bread topped with onion and poppy seeds
PolishLublin's bakers have topped flat rounds of yeast dough with onion and poppy seed since at least the nineteenth century, when the city's Jewish bakeries sold them as "cebulnik"; today cebularz lubelski is a protected regional speciality and a street snack sold warm from bakery windows across eastern Poland. The base is a soft, slightly sweet enriched dough, the centre thin and the rim puffed, and the onion bakes until tender, sweet and just catching at the edges. Eat one warm on its own, with a glass of kefir, or alongside a bowl of soup. Wet onion is the downfall here: salt it, wait, then squeeze out the juice, or the middle turns soggy. Chef's tip: press the centres really thin with your fingertips just before topping; if they puff back up, the onion slides off.
- Total time
- 143 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the dough
- 1 ⅛ lb plain flour
- ¼ oz instant dried yeast
- 1 tbsp sugar
- 1 tsp salt
- 1 cup whole milklukewarm
- ¼ cup waterlukewarm
- 1 egg
- 1 ¾ oz buttermelted
For the topping
- 1 ⅛ lb onionsabout 3, finely chopped
- ½ tsp salt
- 2 tbsp poppy seeds
- 2 tbsp sunflower oil
- ¼ tsp ground black pepper
To finish
- 1 eggbeaten; or brush with milk or a little cream for an egg-free finish
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Method
0/10 doneStep 1: Mix 1 ⅛ lb plain flour, ¼ oz instant dried yeast, 1 tbsp sugar and 1 tsp salt. Add 1 cup whole milk, ¼ cup water, 1 egg and 1 ¾ oz butter and mix to a soft dough.
Step 2: Knead for 8–10 minutes until smooth and elastic. Cover and leave in a warm place for about 1 hour, until doubled.
70 minStep 4: Mix the squeezed onion with 2 tbsp poppy seeds, 2 tbsp sunflower oil and ¼ tsp ground black pepper.
Step 5: Knock back the dough and divide into 8 pieces. Roll each into a ball, then flatten into a 14 cm disc on lined trays.
Step 6: Cover and leave for 20 minutes, until puffy. Heat the oven to 425°F (400°F fan).
20 minStep 7: Press the centre of each disc very thin with your fingertips, leaving a 1.5 cm rim. Brush the rims with 1 egg.
Step 8: Pile the onion mixture into the centres, spreading it to the rim.
Step 9: Bake for 15–18 minutes, until the rims are deep golden, the bases sound hollow when tapped and the onion is soft with browned tips.
16 minStep 10: Cool on a rack for 5 minutes and eat warm or the same day. Reheat leftovers for 5 minutes in a hot oven.
5 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 9 g
- Carbs
- 50 g
- Fat
- 11 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cebularz lubelski take?
- About 143 minutes in total: 125 minutes to prepare and 18 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of sugar?
- Caster sugar, same amount.
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