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Poppy Seed Pletzl Recipe

This flat onion bread with poppy seed can be eaten as a snack, stuffed with a filling for lunch, or served with dinner.

Prep: 20 minutes | Rise Time: 1 hour and 15 minutes | Cook: 10 minutes | Yield: 6 small round loaves

Parisian Pletzl


  • 1 cup of lukewarm water
  • 1 scant tablespoon active dry yeast
  • 1/4 cup sugar
  • 4 to 5 cups of all-purpose flour
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 2 teaspoons salt
  • 2 tablespoons of olive oil
  • 1 cup dried onion flakes
  • 1/4 cup poppy seeds


  1. Add water to large bowl. Sprinkle yeast and sugar over water. Stir until sugar is dissolved. Add 4 cups of flour, eggs, vegetable oil, and salt. Mix well. Turn dough out onto floured surface and knead for 10 minutes until smooth, adding flour as needed. Transfer the dough to a greased bowl. Turn once to coat dough. Cover and allow to rise for 1 hour.
  2. Preheat oven to 375° F. Grease two baking sheets.
  3. Divide dough into 6 rounds. Flatten into 1/4-inch disk and place on baking sheets. Brush each dough disk with olive oil and sprinkle with onion flakes and poppy seeds. Allow dough to sit uncovered for 15 minutes.
  4. Bake for 20 minutes.

Recipe adapted from the Parisan Pletzl recipe in Joan Nathan’s Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France (Alfred A. Knopf, 2010)

Our Recommendations:

Quiches, Kugels, and Couscous by Joan Nathan Kitchen-Aid Artisan 5-quart Mixer AirBake Insulate Baking Sheet

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