Cebularz Lubelski (Polish Onion Flatbread)

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Cebularz Lubelski is a round-shaped Polish Onion flatbread originating from Lubin Province in Poland. Made using wheat flour, onion, and poppy seeds these flatbreads can be enjoyed for breakfast, meal, or as a snack.

Accompainments with Cebularz Lubelski (Polish Flatbread)

These Polish Onion rolls are best eaten fresh and can be enjoyed as is or one can spread some herbed cheese or jam or any spread. These flatbreads can even be enjoyed alongside some curry or soup. We enjoyed a few for our morning breakfast and as a side to my leek and potato soup. 

One can even make a sandwich from these flatbreads. Simply cut open the flatbread, spread it with butter and chutney, and add the filling of your choice.

It is said that Cebularz Lubelski is produced in the Lubin Province in Poland and only 24 bakeries make this unique product. (Source Internet).

While I was searching for flatbreads across the world for our Shhhhh Cooking Secretly Challenge Theme, I landed on this flatbread. When Anu from Ente Thattukada suggested this theme I was looking for some different flatbread recipes. 

I loved the simplicity of this flatbread and it worked perfectly with the secret ingredients given to be my Priya from Sweet Spicy Tasty, I decided to make this Onion Flatbread from Polish Cuisine.  Priya made this Thalipeeth (Multigrain flatbread) from her secret ingredients Jowar flour and Sabudana.

Recipe process of Cebularz Lubelski (Polish Onion Flatbread)

The dough is rolled into a 10-15 cm circular disc and topped with a mixture of butter, onion, and poppy seeds. The onion is cooked slightly before adding it to the dough. This gives it a nice caramelized taste and enhances the flavor of the flatbread. 

Instead of rolling the bread, I patted it with my hand to create a slight indentation in the center. This helped me add the onion stuffing in the center. 

The shaped bread is allowed to rest for an hour or so until doubled in size. It is then baked in a preheated oven for 20 minutes or until done.

Replacement of Egg

I have used egg in the dough. The egg gives it a nice soft texture. One can skip the egg if you do not eat it. In that case, simply add ¼ cup more milk to the dough.

Vegan Substitutions

As it uses butter and milk this is not vegan. However, vegans can use olive oil instead of butter and replace the milk with soy milk.

Flour used

I did make the bread with whole wheat flour and all-purpose/plain flour/ maida. Both the bread was equally delicious. However, the texture of the bread differs and you can check it yourself in the picture below.

Shelf life of bread

This bread stays good at room temperature for 2 days. One can keep it refrigerated covered for 3-4 days or can freeze it.

Refreshing or Defrosting a bread

To refresh or defrost bread one can pop that in the microwave along with some water in a cup. Simply microwave it for a minute and you should be good to go.

Refreshing or defrosting bread without a microwave

To refresh or defrost bread on a stovetop or without a microwave, use a double boiler. The steam will soften the bread. Or one can even heat the bread on a griddle. If heating on a griddle the bread first needs to be defrosted.

Cebularz Lubelski (Polish Onion Flatbread)

Cebularz Lubelski is a round-shaped Polish Onion flatbread or rolls made using wheat flour, onion, and poppy seeds that can be enjoyed for breakfast, meal, or as a snack.

5 from 15 votes

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Course: Breakfast, Lunch

Cuisine: European, Polish

Keyword: Bread, FlatBread, Whole Wheat flour, Yeast

Prep Time: 20 minutes

Cook Time: 20 minutes

Proofing Time: 2 hours

Servings: 12 Flatbread

Author: Renu Agrawal-Dongre

Equipment

• Measuring Cups
• Measuring Spoons
• Kitchen Scale
• Baking Tray
• Large Bowl
• Small Bowl
• Pastry Brush
• Stand Mixer (Optional)
• Oven
• Knife

Ingredients

Onion Mixture

• 2 Medium Size Onion
• 2 tablespoon – 28 grams – butter
• 1 tablespoon poppy seeds
• 1 teaspoon Black Pepper Powder
• 1/2 teaspoon Salt

Dough Mixture

• 500 grams all Purpose Flour – Whole Wheat flour
• ½ Cup Milk Only if required in addition to yeast mixture
• 2 tablespoon – 28 grams – butter
• 1 Egg
• 2 teaspoon salt or to taste

Yeast Mixture

• 1 Cup Lukewarm milk
• 10 grams of Active dry yeast or Instant Yeast
• 2 teaspoon Sugar

Extras

• Extra flour for rolling the dough
• Some milk for brushing

Instructions

Onion Mixture

• Chop the onions either in cube-shaped or small strips.
  2 Medium Size Onion
• In a pan add the butter
  2 tablespoon – 28 grams – butter
• Once melted add the onions.
  
• Cook the onion for 4-5 minutes until translucent.
• Switch off add the black pepper powder, poppy seeds, salt, and mix.
  1 tablespoon poppy seeds, 1 teaspoon Black Pepper Powder, 1/2 teaspoon Salt
• Let the mixture cool and refrigerate it for 1-2 hours or overnight.
  

Proofing the yeast mixture

• In a small bowl add the lukewarm milk and sugar and mix.
  1 Cup Lukewarm milk, 2 teaspoon Sugar
• Add the yeast and mix.
  10 grams of Active dry yeast or Instant Yeast
• Let it sit for 10 minutes and wait for the yeast to be activated.
  

Making the Dough

• In a large bowl or a bowl of your standing mixer sift the flour and salt.
  500 grams all Purpose Flour – Whole Wheat flour, 2 teaspoon salt or to taste
  
• Add egg and butter.
  1 Egg, 2 tablespoon – 28 grams – butter
  
• Give it a mix.
• Now add the bloomed yeast mixture.
• When kneading in a stand mixer, first start on slow and slowly increase the speed.
• Add more milk if required. (As much required)
  ½ Cup Milk
• Knead the dough until it is nice and elastic. With a stand mixer, it should take around 4-5 minutes.
• With your hand, it should take around 8-10 minutes.
• Once the dough is smooth and elastic, shape it into a round ball.
  
• Let it rest in a greased bowl.
• Let the dough rest for 60-90 minutes until double in size.
  
• 
• Shaping Cebularz Lubelski (Polish Onion Rolls)
• Divide the dough into equal portions.
  
• Using some flour either roll or pat the dough into 10-12 cm circular discs.
  Extra flour for rolling the dough
• Arrange the circular disc on a greased baking tray or parchment-lined baking tray.
  
• Keep some distance between the rolled disc or else they might stick to each other.
• Add around 1 tablespoon of onion stuffing to each of the rolled discs.
  
• Let it rest again for 30-60 minutes until double.

Baking Cebularz Lubeski (Polish Onion Flatbread)

• Once ready, preheat the oven to 200 Deg C (392 F)
• Lightly brush the edges of the rolled disc with milk. This step is optional but it adds a nice golden color to the baked flatbread. One can egg wash too.
  Some milk for brushing
  
• Bake it in a preheated oven for 18-20 minutes or until done.
• Once done remove it and let it cool completely.

Notes

• Standard US Size cups are used
• Add the milk mentioned in the heading “dough mixture” only if required. Different flours absorb liquid in a different ratios. The dough should not be hard but not too soft.
• Oven temperatures vary. After 15 minutes of baking do keep a close eye.
• Read above for flour and vegan substitutions.
• The same dough can be used to make pizza or Dominos Style Garlic Breadsticks
• One can use any type of baking tray.
• One can add cheese too, I did add in 4 of the flatbreads.

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