Salvadoran-style Cebularz

Ingredients

In the Salvadoran-style Cebularz, we incorporate traditional Salvadoran spices, such as cumin and coriander, to give the dish a distinct flavor profile. Additionally, we use a softer and fluffier dough compared to the original Polish version, which results in a lighter and more delicate texture. The Salvadoran-style Cebularz also features a generous amount of caramelized onions, adding a sweet and savory element to the dish. We alse have the original recipe for Cebularz Lubelski, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 cup (60ml) warm water 1/4 cup (60ml) warm water
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 2 tablespoons butter 2 tablespoons butter
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 10g, 4g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 6g
• Fiber: 3g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, salt, cumin, coriander, and black pepper.
2. 2.
   In a separate bowl, mix together the warm water, milk, and vegetable oil.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients, stirring until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. 6.
   Meanwhile, melt the butter in a skillet over medium heat. Add the sliced onions and cook until caramelized, stirring occasionally. Season with salt to taste.
7. 7.
   Preheat the oven to 200°C (400°F).
8. 8.
   Punch down the risen dough and divide it into two equal portions.
9. 9.
   Roll out each portion into a round shape, about 1/4 inch thick.
10. 10.
    Transfer the dough rounds onto a baking sheet lined with parchment paper.
11. 11.
    Spread the caramelized onions evenly over the dough rounds.
12. 12.
    Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown.
13. 13.
    Remove from the oven and let it cool slightly before serving.

Treat your ingredients with care...

• Onions — Make sure to thinly slice the onions for even caramelization.
• Cumin and coriander — Toasting the spices before adding them to the dough will enhance their flavors.
• Dough — Knead the dough until it becomes smooth and elastic for the best texture.
• Caramelized onions — Cook the onions slowly over medium heat to achieve a deep, rich flavor.
• Baking — Keep an eye on the flatbread while baking to ensure it doesn't overcook and become too crispy.

Tips & Tricks

• For a spicier kick, add a pinch of chili powder or cayenne pepper to the dough.
• Serve the Salvadoran-style Cebularz warm with a dollop of sour cream or salsa on top.
• Experiment with different toppings such as grated cheese or sliced jalapenos for added flavor.
• Leftover flatbread can be reheated in a toaster oven or skillet for a quick and delicious snack.
• Make a double batch of the dough and freeze half for future use.

Serving advice

Serve the Salvadoran-style Cebularz as an appetizer or snack. Cut it into wedges or squares and serve it warm. It pairs well with a side of salsa or sour cream for dipping.

Presentation advice

To enhance the presentation, sprinkle some fresh chopped cilantro or parsley over the top of the flatbread before serving. This adds a pop of color and freshness to the dish.