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Cebularz - Onion Bread


30 min





About the Recipe

Cebularz lubelski is a round- shaped flatbread that is made from high-quality wheat flour, usually a diameter of 15-20 cm, and about 1,5 cm thickness. Topped with diced onions and poppy seeds, it is baked until golden.

Some sources say there are only 24 bakeries in Poland that make the original recipe for Cebularz.

The origins of Cebularz goes back to the 19th century and originated from Jewish cuisine in Lublin, Kazimierz Dolny, and Zamość. Nowadays, it has spread and became popular among Poles and tourists.


For yeast mixture
2,5 tsp of dry yeast
1,5 tsp of sugar
0,5 tsp of flour
1 cup of warm water
For the dough
2,5 cups of flour
1 tbsp of salt
yeast mixture
1 tbsp of melted butter
1 egg - for the egg wash

For the filling
1 onion, chopped
1 tbsp of oil (sunflower, vegetable)
2 tbsp of poppy seeds


Step 1

Start by preparing the yeast mixture. To the warm water, add sugar and let it dissolve. Add yeast, lastly add 0,5 tbsp of flour, and mix everything. Cover with a clean cloth, let it rest and grow for 15 min.
In the meantime melt the butter and let it cool down.

Step 2

For the filling, roughly chop an onion, place it in a bowl and mix in the oil and poppy seeds. Cover it with aluminum foil and put it in the fridge.

Step 3

Next prepare the dough. In a bowl mix flour, salt, yeast mixture and melted butter. Knead it with your hands, and if it is too sticky, add a bit of flour.
Cover the dough and let it rest for 1,5 - 2 h.

Step 4

After 2h it should doubled its amount. Shape it in to a roll on a floured table top, and divided into 6 equal pieces. Flatten each roll to a small flat bread, and place it on parchment paper and baking sheet. On top of each flatbread place the onion/poppy filling. Cover all of them with clean cloth, let them rest for another 20 min and preheat the oven to 350F.

Step 5

Prepare the egg wash, in a small bowl whisk an egg.
After the flatbreads rest, brush them with the egg wash.
Bake them in the oven for 20 min. Eat them fresh!


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