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Pletzel—Onion and Poppy Seed Flatbread

July 21, 2021
Courtesy Joan Knows BestCourtesy Joan Knows Best

From Quiches, Kugels and Couscous


  • 1scant tablespoon active dry yeast
  • 4tablespoons sugar
  • ¼cup plus 2 tablespoons vegetable oil
  • 4-5cups all-purpose flour
  • 2large eggs
  • 2teaspoons salt
  • 3cups diced onions
  • ¼cup poppy seeds


  • Step 1

    Pour 1 cup of lukewarm water into a large bowl. Stir in the yeast and the sugar until dissolved. Add 4 cups flour, the eggs, 1/4 cup of the oil, and the salt. Mix well, and knead for about 10 minutes, or until smooth, adding more flour if necessary. Or use a food processor or a standing mixer with a dough hook. Transfer the dough to a greased bowl, and let rise, covered, for 1 hour. Preheat the oven to 375 degrees, and grease 2 cookie sheets.

  • Step 2

    Divide the dough into 12 balls, and roll or flatten them out into rounds about 6 inches in diameter. Put the rounds on the cookie sheets, and make thumbprints in the centers. Brush the dough with cold water, and sprinkle about 1/4 cup of the onions in each indentation. Brush the rounds with the remaining vegetable oil, and sprinkle the poppy seeds on top. Let sit for 15 minutes, uncovered.

  • Step 3

    Bake for 20 minutes. Then, if you like, slip the pletzel under the broiler for a minute to brown the onions. Serve lukewarm, as is or in a big pletzel sandwich.