RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Pletzel/Zemmel #2, Parisian - pareve
This Parisian version of a Bialystoker tsibele (onion)
pletzel, also called onion zemmel, onion pampalik, or onion
board, is very similar to an Italian focaccia. Try this flat
bread sprinkled with rosemary, and you will see how very
close it is.
1 cup lukewarm water
1 scant tablespoon (1 package) active dry yeast
4-5 cups unbleached all-purpose flour
2 large eggs
1/4 cup plus 2 tablespoons vegetable oil
1 scant tablespoon sugar
2 teaspoons salt
1/2 cup cold water
1 medium onion, diced (about 3/4 cup)
2 tablespoons poppy seeds
Kosher salt
Mix the water with the yeast in a large glass bowl. Add 4
cups of the flour, the eggs, 1/4 cup of the oil, the sugar,
and the salt to the yeast mixture. Stir well, then turn the
dough out onto a work surface and knead for about 10 minutes,
or until smooth, adding more flour if necessary. Let the
dough rise, covered with a towel, for 1 hour in a greased
bowl. You can also leave the dough in the refrigerator for
several hours or overnight.
Preheat the oven to 375° and grease 2 cookie sheets.
Divide the dough into 8 balls and roll or flatten them into
rounds about 5 inches in diameter. Place 4 pletzel on each
cookie sheet and gently press down the centers. Brush with
water and sprinkle each with about 2 tablespoons diced
onions leaving a 1/2-inch border. Drizzle the remaining 2
tablespoons vegetable oil over the onions and sprinkle with
the poppy seeds and some kosher salt. Let sit for 15 minutes,
uncovered.
Bake the pletzels for 20 minutes, switching from top to
middle rack after 10 minutes, or do them in 2 shifts on the
middle rack. Then stick them under the broiler for 1 minute, keeping
a sharp eye on them, to brown the onions. If you don't have
a broiler, raise the heat to 550° and put each sheet on the
top rack for 2 minutes or so.
Makes 8.
Source: "The Jewish Holiday Baker" by Joan Nathan
