While this dish is very popular in Poland and you can find it in almost every single bakery I had no idea that it comes from Jewish culture and it is actually called “Cebularz Lubelski” after one part of Poland where it suppose to originated from.
“Cebularz” means something with onion… and in this case it doesn’t mean that the onion is incorporated into the bread. It is not an onion bread.
After reading many descriptions of this dish it seems like I should say that it is a wheat cake with onion. I’ve decided to call it a flat bread but it is not a bread. The dough is more like for sweet buns or dinner rolls.
There are many ways people prepare the onion and many recipes mention is should be prepared a few days ahead. I didn’t have that much time and I was really craving this dish so I simply fried the onion while the dough was in my bread machine. Originally the topping is made from onions and poppy seeds. I didn’t have poppy seeds and I’ve decided to make it more colorful and flavorful by adding different ingredients.
1/2 cup milk
3 Tbs. butter, unsalted
2 tsp. sugar (any kind: white, brown, turbinado)
1/2 tsp. sal
1 1/2 cups all-purpose flour *
1/2 cup bread flour +1Tbs (if needed)
1 tsp. instant yeast
1 egg, beaten
1/4 cup flax-seed meal (can be switched for chia seeds)
1/2 or 3/4 big purple onion, chopped roughly
fresh corn from one cob
2 Tbs. olive oil
1/2 cup fresh herbs (I used mix of cilantro and parsley)
cherry or yellow pear tomatoes (optional)
* you can use different amounts of bread and all-purpose flours. If you don’t have bread flour you don’t have to use it. I have never tried this recipe with whole wheat flour, but I think, it would be ok to incorporate it into the recipe as well.
Directions for bread machine:
In a sauce pan put together the milk, butter, sugar and salt. Heat it up on low heat until the butter melts. The mixture should be lukewarm not hot. Pour it into the bread machine, add flours and sprinkle the yeast on top. Set the machine on “dough” and turn it on.
During the second kneading open the lid and add the egg saving about 2 tsp for later use. Add flax-seed meal.
At this point you might need to add an extra 1 Tbsp of flour (all-purpose or bread). The dough should form elastic, soft and shiny ball around the kneading hook inside the bread machine.
Meantime chop the onion and cut the corn of the cob. In a frying pan heat up 2 Tbsp olive oil, add chopped onion and corn. Fry until the onion is soft. Add salt and pepper to taste.
When the dough is ready, take it out of the bread machine and divide into 6 balls. On a lightly floured surface roll them into a flat circles, about 5 to 6 inches in diameter.
Transfer them into a baking sheet lined with parchment paper.
Brush the edges of each piece with the remaining egg. In the middle of the flat bread put about 3 Tbs of the onion-corn mix.
Bake for 15 minutes in 395 F or until the edges are golden brown.
To make this dough without bread machine just follow a regular directions for making yeast dough by hand or Kitchen Aid.
Dissolve the sugar and yeast in very warm milk and wait until bubbly. Add melted and cooled butter, salt, flours and knead. Add beaten egg and knead until the dough is not sticking to the side of the bowl and creates easy to work with ball. Transfer the dough to lightly oiled bowl, cover with a cloth or plastic foil. Leave in a warm place to rest until doubled in size. When it’s ready punch in in the middle, add flax-seed meal and knead a little bit more until everything is well incorporated. To finish follow the instructions above.
Serve warm, topped with fresh herbs and cut into wedges fresh tomatoes.
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