It’s time for this month’s Bread Bakers and our lovely host Wendy who blogs at ‘A Day in the Life on the Farm‘ asked us to bake an International bread. So we had choose a country (preferably not our own country) and bake a bread from there. I made this delectable Pletzel from Poland (actually from Bialystok — largest city in northeastern Poland).
A Pletzel is like a cheese less pizza — it is a flatbread topped with caramelized onions. I cannot say no to any dish that says caramelized onions and pizza. These are basically larger version of these bialys that I made few months ago.My kids loved this pletzel. It is great to serve as an appetizer or as a snack. It is best to serve this flatbread hot from the oven or warm. I think a tiny bit of cheese on top would be not be too out of place 🙂
Don’t forget to check out the International Breads that the Bread Bakers have made this month:
- Apfelpfannkuchen (Apple Pancake)from A Day in the Life on the Farm
- Auvergne Crown from Karen’s Kitchen Stories
- Bauernbrot from All That’s Left Are The Crumbs
- Bialys from Spill the Spices
- Boule from Bread Therapy
- Chilli and Coriander Scones from Sizzling Tastebuds
- Dutch Tiger Bread (Tijgerbolletjes)from Baking Sense
- Epi di Pan from Sara’s Tasty Buds
- Franzbrotchen from Gayathri’s Cook Spot
- German Soft Pretzels (Laugenbrezel) from Hostess At Heart
- German Soft Pretzels from Herbivore Cucina
- Kardemummabullar from Ambrosia
- Pita Bread from Sneha’s Recipe
- Pletzel from Cook’s Hideout
- Pretzel bites from My Cooking Journey
- Savoury Kugelhopf from The Mad Scientist’s Kitchen
- Slovak Bread Rolls(Rozky) from Mayuri’s Jikoni
- Whole wheat Pita bread from Sonlicious
- Yemeni Kubaneh from Food Lust People Love
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].
Pletzel - Onion & Poppyseed Flatbread
For the Dough:
- 3~4 cups all purpose flour
- ¾ tsp Instant Yeast
- 2 tbsp Egg Replacer whisked in 6tbsp Water (or use 2 eggs)
- 2 tbsp honey
- 1½ tsp salt
- 1/4 cup olive oil
- ¾~1 cups Lukewarm Water
For Caramelized Onions:
- 2 Large Onions, thinly sliced
- 1 tbsp Poppy seeds
- 1 tsp kosher salt
Make the Dough:
- Combine all the Ingredients for the dough in a large mixing bowl or the bowl of a stand mixer, Mix and knead until a soft, pliable dough forms -- takes about 7~8 minutes on the machine and 10~12 minutes by hand.
- Transfer the dough into a lightly greased bowl, cover and set aside for 2 hours.
Make Caramelized Onions:
- While the dough is rising, heat 2~3tbsp olive oil in a large, heavy bottomed skillet over medium high heat. Add the onions and cook, stirring occasionally, until the onions start to sizzle, about 3 minutes. Turn the heat to low and cook till the onions are caramelized and turn golden. Turn off the heat and keep them ready.
- Preheat the oven to 375°F at least 20 minutes before you start baking. Line 2 baking sheets with parchment paper.
- Divide the dough into 3 equal pieces. Lightly flour the work surface and roll each piece into a large rectangle, about 7"x10".
- Put 2 pieces of dough on 1 baking sheet and the third one on the other baking sheet.
- Top the dough with the caramelized onions, poppy seeds and salt. Bake for 20~25 minutes or until golden brown. Remove from the oven and serve hot or warm.
- Substitute some of the all purpose flour with wholewheat flour.