Polish onion flatbread originating from the Lublin region. This savory treat is beloved for its simple yet flavorful combination of caramelized onions and poppy seeds atop a soft, yeast-leavened dough.
Ingredients
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For the Dough:
3 cups all-purpose flour
1 packet (7g) active dry yeast
1 teaspoon sugar
1 teaspoon salt
1 cup lukewarm water
2 tablespoons vegetable oil
For the Topping:
2 large onions, finely chopped
2 tablespoons poppy seeds
Salt and pepper to taste
2 tablespoons vegetable oil for sautéing
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Instructions
Prepare the Dough: In a large bowl, combine the flour, yeast, sugar, and salt. Add the lukewarm water and oil, and mix until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
Let the Dough Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
Caramelize the Onions: While the dough is rising, heat the oil in a large skillet over medium heat. Add the chopped onions and cook slowly until they become golden brown and caramelized, about 15-20 minutes. Season with salt and pepper to taste.
Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Shape the Dough: Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a ball, then flatten it into a disk about 1/4-inch thick.
Add Toppings: Place the dough disks on the prepared baking sheet. Spread the caramelized onions evenly over each disk and sprinkle with poppy seeds.
Bake: Bake in the preheated oven for 15-20 minutes or until the edges are golden brown and the flatbreads are cooked through.
Serve: Remove from the oven and let cool slightly before serving. Enjoy warm or at room temperature.
