Spelt Flatbread with Onion and Fennel

The traditional onion flatbread from Lublin is a true icon of Polish regional baking. Its classic recipe is simple yet irresistible: soft, airy yeast dough topped with sweet, caramelized onions. In this Hildegard-inspired version, I’ve given it a gentle twist by adding fresh fennel bulb and a hint of bertram, creating a flatbread that’s both aromatic and deeply flavorful.

 

Ingredients (makes 6–8 flatbreads)

Dough

• 500 g spelt flour (light spelt flour 650)
• 25 g fresh yeast or 7 g dried
• 250 ml warm milk
• 1 egg
• 50 g melted butter
• 1 teaspoon sugar
• 1 teaspoon salt

Topping

• 3 large onions
• 1 medium fennel bulb
• 2–3 tablespoons butter
• 1–2 tablespoons poppy seeds
• ¼–½ teaspoon ground bertram
• Salt and freshly ground black pepper to taste

 

Instruction

1. Prepare the dough

Make a starter by mixing the yeast with sugar and a few tablespoons of warm milk. Let it sit for 10–15 minutes until foamy.

Combine with flour, egg, remaining milk, melted butter, and salt. Knead for about 8–10 minutes until smooth and elastic.

Cover and let rise in a warm place for about 1 hour, or until doubled in size.

 

2. Prepare the fennel and onion topping

1. Cut the onions into half-moon slices.
2. Trim the fennel bulb, remove the tough core, and cut into strips.
3. Heat the fat in a pan and gently sauté the fennel for 3–4 minutes first.
4. Add the onions and cook on low heat for 10–15 minutes until soft and translucent (not browned).
5. Stir in the poppy seeds and ground bertram, then season with salt and pepper.

Allow to cool slightly.

 

3. Shape and bake

Divide the risen dough into 8 portions. Shape into round flat discs about 1 cm thick. Create a shallow indentation in the center and generously fill with the topping.

Bake at 200°C (390°F) for 15–20 minutes, until the edges turn golden.

Let it cool and enjoy