Onion Pletzl Recipe — Classic Jewish Onion Flatbread

Pletzl is the Jewish flatbread that nobody knows by name but everyone loves at first bite. Imagine focaccia — but thinner, crispier, and topped with a generous layer of caramelized onions and poppy seeds instead of olive oil and rosemary. That is pletzl: a flat, dimpled bread from the Ashkenazi baking tradition that deserves to be as famous as its Italian cousin.

The name pletzl comes from the Yiddish word for “flat” or “board,” which describes both its shape and its essential character. It is a simple lean dough — flour, water, yeast, salt, and a touch of oil — pressed flat on a sheet pan, dimpled with fingertips, and covered with sliced onions and poppy seeds before baking. The result is a bread that is crispy on the edges, soft and chewy in the center, and covered in sweet, caramelized onions.

Pletzl is closely related to the bialy — both come from the same Ashkenazi tradition of onion-topped breads. But where the bialy is an individual roll with a filled crater, pletzl is a large communal flatbread, torn apart and shared at the table. It is the bread you put in the center of a Shabbat lunch spread, the bread that disappears before anything else on the table.

Love onion-topped breads? Try our Bialys for the individual-roll version of this same delicious tradition.

What Makes This Pletzl Special

• Easier than you think — no shaping required. Just press the dough flat, dimple, top, and bake. Perfect for beginner bakers.
• Generous onion and poppy seed topping — the onions caramelize in the oven, becoming sweet and golden. The poppy seeds add crunch and visual drama.
• Two textures in one bread — crispy, almost cracker-like edges and a soft, chewy center. The dimples trap pools of onion flavor.
• Lean and pareve — serves alongside any meal. Simple, honest bread.

Kosher Observance & Halachic Notes

Ingredients

Topping

2 large onions, thinly sliced • 2 Tbsp olive oil • 2 Tbsp poppy seeds • Flaky sea salt

Step-by-Step Instructions

Step 1: Mix

Combine all dough ingredients. Knead 8–10 minutes until smooth.

Step 2: Rise

Oil bowl, cover, rise 1½ hours until doubled.

Step 3: Prepare Topping

Toss sliced onions with olive oil and a pinch of salt.

Step 4: Shape

Oil a large sheet pan. Divide dough in half. Press each piece into a thin round or rectangle, about 1 cm (½ inch) thick. Dimple all over with fingertips.

Step 5: Top and Proof

Spread onions generously over the surface. Sprinkle with poppy seeds. Let rest 20 minutes.

Step 6: Bake

Preheat to 220°C (425°F). Bake 18–22 minutes until edges are golden and crisp, onions are caramelized. Sprinkle with flaky salt. Cut and serve warm.

Storage & Reheating

• Same day: Best fresh. Store loosely covered at room temperature.
• Reheating: 190°C (375°F) for 5–7 minutes to re-crisp.
• Freezing: Wrap tightly, freeze up to 1 month.

Troubleshooting Guide

Frequently Asked Questions

What is the difference between pletzl and focaccia?

Both are dimpled flatbreads, but pletzl is thinner, crispier, and uses less oil in the dough. The topping is onions and poppy seeds rather than olive oil and herbs. Pletzl has a more pronounced crust and a chewier bite. Think of focaccia as Mediterranean and pletzl as Ashkenazi — cousins from different kitchens.

Why is it called pletzl?

From the Yiddish word platz meaning flat or board. The Paris Jewish quarter (Le Marais) is sometimes called the “Pletzl” because of the flat onion breads sold by Ashkenazi bakers there since the 19th century.

Can I add other toppings?

The classic is onion and poppy seeds, but variations are welcome: everything seasoning, za’atar and olive oil, caramelized onion with Gruyère (dairy version), or roasted garlic. Just keep it flat and generous.