Caramelized Onion Flatbread

Classic Polish cebularz shines with bold flavors you get from a handful of everyday items and some patience in the kitchen. Each golden round has a soft, chewy dough topped with sweet, slow-cooked onions and a sprinkle of poppy seeds, delivering big flavor with just a few things. Hailing from Lublin in eastern Poland, this bread has deep local roots but is loved anywhere for its cozy feel and easy bite. Great for munching on its own or dipped in your favorite soups, these flatbreads are easy to make but totally satisfying, no matter the occasion.

I came across this while looking for ways to reconnect with my Polish family's food traditions—stuff I'd only heard about from grandparents. Lots of test runs and onion experiments later, this nailed the flavors I remembered from visiting family as a kid. My husband wasn't sold at first, but now it's what he asks for when the weather turns cold and we're making soup. The best review? My Polish grandmother instantly knew what was baking, and told stories of her mother making these every Friday. That's how I knew it was authentic.

Essential Ingredients

• Poppy seeds: Bring fun crunch, a bit of nuttiness, and some pop of color
• Fresh yellow onions: Turn amazingly sweet and rich after good caramelizing
• Vegetable oil: Helps the dough stay soft without altering the main flavors
• Table salt: Pulls together both the dough and onion topping
• Active dry yeast: Makes the dough rise well and gives that classic bread taste
• Black pepper: Lends a hint of warmth alongside the onions
• Granulated sugar: Boosts yeast growth and adds a soft background sweetness
• All-purpose flour: Holds everything together and gives that ideal chewiness

Simple Directions

Add Toppings and Bake:

Spread caramelized onions over each dough circle and sprinkle with poppy seeds. Give them a 15-minute rest, then bake for 18 minutes at 400°F until they're beautifully golden.

Shape Your Discs:

After letting the dough rise, punch it down, divide into eight, roll each into a six-inch circle, and place on baking paper lined sheets.

Sauté Onion Mix:

Gently cook chopped onions in oil over medium-low for about 18 minutes until super soft and golden. Season with salt and pepper, and cool them a bit.

First Rise:

Put the kneaded dough in a lightly oiled bowl, cover, and let it chill out somewhere warm till it's doubled, about an hour.

Knead That Dough:

Mix flour and salt, pour in the foamy yeast and add your oil. Stir together till messy, then knead for about 8–10 minutes until nice and stretchy.

Get Yeast Bubbly:

Mix warm water and sugar, sprinkle yeast over, and wait around eight minutes for some good foam to form.

Pin it

After a few rounds of testing, I realized giving those shaped dough circles a quick rest right before popping them in the oven totally transforms the texture. It's now a fun family routine—my teenager caramelizes the onions while I tackle the dough. Makes for some good kitchen bonding.

Tasty Matches

Enjoy beside hearty Polish classics like bean soup or żurek. Mix with tangy pickles and smoked meats for a real Eastern European snack board. Pop a fried egg and some fresh herbs on top for an awesome breakfast.

Fun Twists

Try tossing in crispy bacon bits for a nod to Lithuanian style. Mix some caraway or dill for a Ukrainian vibe. For something modern, add sautéed mushrooms or roasted red bell peppers.

Easy Storage

Store wrapped up in a towel at room temp for a couple of days. Keep in the fridge in a sealed container up to five days, then warm in a 350°F oven. Stash in the freezer for three months—just reheat when you want one.

Deep Roots

This beloved cebularz started in the Jewish neighborhoods of 19th-century Lublin. Now a protected local treasure, its way of making and sharing has stuck through the generations.

Pin it

The reason cebularz lubelski sticks around? It's all about that straight-up approach and homey flavor. Sharing it and seeing those memories spark with the first bite honestly feels amazing.

Frequently Asked Questions

→ Is it okay to whip up the dough ahead of time?

Go for it! Once you knead it, pop it in a greased bowl, wrap it, and chill in the fridge until you need it. Let it hang out at room temp for half an hour the next day, then move on with shaping and toppings.

→ Got nothing to swap for poppy seeds?

You can toss in sesame seeds, nigella seeds, or a sprinkling of flaky sea salt. All of these make tasty swaps and still play nicely with those sweet onions.

→ Craving extra toppings on your flatbread?

Definitely! This is your blank canvas—sprinkle on some crumbled goat cheese, chopped herbs like thyme or rosemary, sliced olives, or even finish with a quick honey drizzle after baking if you want that sweet-savory thing.

→ How should I keep leftover flatbread?

Once it's cool, stash it in an airtight box and leave it on the counter for two days max. To freeze, wrap each piece, stick them all in a freezer bag, and they’ll keep for a month. Warm 'em up in the oven at 350°F when you want one.

→ Is swapping instant yeast for active dry yeast okay?

Totally fine! Just use equal parts (7g) instant yeast. No need to dissolve it—just toss it in with your dry stuff, and you’ll probably notice it rises a bit quicker.