Description
A delicious flatbread topped with caramelized onions and poppy seeds.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 cup warm water
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 3 large yellow onions, finely chopped
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons poppy seeds
Instructions
- Activate the yeast: in a small bowl, combine warm water, warm milk, sugar, and yeast. Let it sit for about 5–10 minutes until foamy. I always love this moment—it means the dough is coming to life.
- Prepare the dough: in a large mixing bowl, combine flour and salt. Add the yeast mixture and vegetable oil. Mix until a soft dough forms. Knead for about 8–10 minutes until smooth and elastic. The dough should feel soft but not sticky. Place it in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size. Watching the dough puff up is always satisfying.
- Make the onion topping: while the dough rises, heat oil in a skillet over medium heat. Add finely chopped onions, salt, and sugar. Cook slowly, stirring often, until the onions become soft and lightly golden. You want them tender and sweet, not deeply browned. Stir in the poppy seeds and set aside to cool. The smell at this stage is incredible—sweet, savory, and comforting.
- Shape the flatbreads: preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Punch down the risen dough and divide it into 6–8 equal pieces. Shape each piece into a ball, then flatten into rounds about 6 inches wide. Place them on the prepared baking sheet. Press a shallow indentation in the center of each round. Spoon a generous amount of onion mixture onto each one, spreading it evenly but leaving a small border around the edge.
- Bake to golden perfection for 18–22 minutes, or until the edges are golden brown. The onions should be soft and slightly caramelized, and the crust lightly crisp on the outside. Allow the cebularz to cool slightly before serving. They are best enjoyed warm, when the dough is tender and the topping is fragrant.
Notes
- These flatbreads can be made ahead of time and reheated for a quick snack or meal.
- Feel free to experiment with different toppings like cheese or herbs!
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Polish
Nutrition
- Serving Size: 1 flatbread
- Calories: 150
- Sugar: 3g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg