Polish Onion Flatbread (Cebularz Lubelski)

Golden, chewy, and deeply aromatic, Cebularz Lubelski is a traditional Polish onion flatbread that’s simple in ingredients yet rich in flavor. Originating from the Lublin region of Poland, this regional specialty features a soft, slightly crisp dough topped with caramelized onions and poppy seeds. Whether served warm as a snack, part of a hearty breakfast, or alongside soup or salad, cebularz is a savory treat that’s hard to resist.

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Why You’ll Love This Recipe
Traditional & Comforting – A cherished staple in Eastern European kitchens.
Savory Simplicity – Just dough, onions, and poppy seeds—but so flavorful.
Perfect Snack or Side – Works well on its own or with soups and stews.
Easy to Make – Basic pantry ingredients, no fancy tools required.
Make-Ahead Friendly – Delicious fresh or reheated the next day.

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
• Black pepper to taste

Tools You’ll Need
Large mixing bowl
Small skillet or pan
Baking sheet
Parchment paper
Rolling pin
Clean towel or plastic wrap

Step-by-Step Instructions

Step 1: Make the Dough
In a bowl, mix the warm water with sugar and yeast. Let sit for 5–10 minutes until frothy.
In a large bowl, combine flour and salt.
Add the yeast mixture and oil, mixing until a soft dough forms.
Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
Place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.

Step 2: Prepare the Onion Topping
While the dough rises, heat oil or butter in a pan over medium heat.
Add chopped onions and cook slowly, stirring often, until soft and lightly golden—about 15–20 minutes.
Stir in salt, black pepper, and poppy seeds. Let cool slightly.

Step 3: Shape the Flatbreads
Preheat oven to 425°F (220°C).
Line a baking sheet with parchment paper.
Punch down the dough and divide into 8 equal pieces.
Roll each piece into a thin circle, about 6–7 inches wide.
Place the rounds on the prepared baking sheet.

Step 4: Add the Topping
Spoon the onion mixture evenly over the surface of each dough round, leaving a small border around the edges.
Press the onions gently into the dough to help them stick.

Step 5: Bake to Golden Perfection
Bake for 15–18 minutes or until the crust is golden and the edges are slightly crisp.
Let cool slightly before serving warm.

Tips for the Best Cebularz
Cook the Onions Slowly – Low and slow brings out their natural sweetness.
Let Dough Rise Fully – A well-proofed dough makes for a soft yet chewy base.
Don’t Skip the Poppy Seeds – They add an authentic earthy crunch.
Make Ahead – Prep the onion topping in advance to save time.
Serve Fresh – These flatbreads are best warm from the oven, but also reheat well.

Serving Suggestions
On Their Own – A perfect snack or light breakfast.
With Soup – Serve alongside borscht, mushroom soup, or barley stew.
With Eggs – Pair with a fried or poached egg for a hearty morning meal.
As an Appetizer – Cut into wedges and serve as a rustic starter.
With Cheese – Add a bit of farmer’s cheese or cream cheese on the side.

How to Store & Reheat

Storing:

• Keep in an airtight container or wrap in foil for up to 3 days at room temperature.

Freezing:

• Freeze individually wrapped flatbreads for up to 2 months.
• Thaw overnight or reheat directly from frozen.

Reheating:

• Warm in a 350°F (175°C) oven for 5–7 minutes or until heated through.
• For a crispier edge, reheat in a toaster oven or skillet.

Frequently Asked Questions

1. What type of onions are best?
Yellow onions are traditional, but white or sweet onions work well too.

2. Can I use ready-made pizza dough?
Yes, for a shortcut! Just be sure to roll it thin and let it come to room temp before using.

3. Is cebularz vegan?
Yes, as long as you use oil instead of butter in the dough and onion topping.

4. What’s the origin of cebularz?
Cebularz hails from Lublin, Poland, and is a beloved part of Jewish and Polish culinary history.

5. Can I make mini cebularz?
Absolutely—divide the dough into smaller rounds for bite-sized versions perfect for parties.

Final Thoughts
Polish Onion Flatbread (Cebularz Lubelski) is proof that the simplest ingredients can create something truly special. With its soft, golden crust and savory onion-poppy seed topping, it’s a delicious slice of tradition you’ll want to make again and again. Perfect for sharing, snacking, or pairing with your favorite meals.

Bake a batch and enjoy the warm, comforting flavors of Lublin right in your own kitchen.

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

Nutritional Information (Per Flatbread):
Calories: 280 | Protein: 6g | Carbohydrates: 40g | Fat: 10g | Fiber: 2g | Sodium: 340mg

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