Cebularz lubelski (Polish onion and poppy seed flatbread)
Cebularz lubelski is a cherished Polish yeasted flatbread topped with onions and poppy seeds. Rooted in the Ashkenazi Jewish heritage of the city of Lublin, it has evolved into a celebrated symbol of local cultural identity, now protected by the European Union’s PGI (Protected Geographical Indication) status. Found in practically every bakery across the Lublin region, it is enjoyed fresh from the oven as a breakfast pastry, as an accompaniment to other dishes and as a snack on the go. There is always a reason to have cebularze!
Ingredients
Metric
Imperial
FLATBREAD
- 500g of strong white bread flour
- 7g of instant yeast
- 10g of salt
- 10g of caster sugar
- 30g of unsalted butter
- 300ml of tepid water
- 2 egg yolks, beaten with 2 tbsp of milk, to glaze
Method
For the flatbread dough, combine the flour, yeast, salt and sugar in a large mixing bowl. Add the butter and water and bring together into a dough (you can do this in a stand mixer with a dough hook if you prefer)
- 500g of strong white bread flour
- 7g of instant yeast
- 10g of salt
- 10g of caster sugar
- 30g of unsalted butter
- 300ml of tepid water
Knead for 8-10 minutes until smooth and elastic, then cover and leave to rise for about 1 hour, or until doubled in size
Meanwhile, for the topping, mix together all the ingredients and a pinch of black pepper in a bowl. Set aside for about 1 hour (whilst the dough rises) – the salt will begin to soften the onion slightly and draw out moisture
Preheat the oven to 220°C and line 2 large baking sheets with baking paper
Once the dough has risen, divide it into 8 equal pieces (100g each) and shape each piece into a smooth ball. Leave the dough balls on the work surface to rest for 10 minutes to allow the gluten to relax
Using your hands, flatten each ball into rounds 12-14 cm in diameter creating a well in the centre for the filling and a raised rim around the edge
Transfer the discs onto the baking sheets. Divide the onion mixture evenly between the discs – leaving behind most of the water that has come out of the onions
Prove the cebularze for a further 15-20 minutes, until they are puffing up
Brush the raised edges carefully with the egg wash, then bake for 12-15 minutes until golden around the edges and fully cooked through
- 2 egg yolks, beaten with 2 tbsp of milk, to glaze
Transfer to a wire rack to cool slightly before serving
Brought to you by
In association with
Brought to you by
In association with
From moving to England at twenty-four to attend catering college to being named National Chef of The Year 2019, Kuba Winkowski has rocketed to the top in record time. His cooking is refined, peppered with Polish influences and – most importantly – delicious.
Get in touch
Please sign in or register to send a comment to Great British Chefs.
