Go Back
Print
Preserved Lemon Spelt Pletzl

Preserved Lemon Spelt Pletzl

Course Bread, Side Dish, Snack
Cuisine Jewish
Keyword Jewish Bread, Jewish holiday recipes, Jewish recipes, pletzl Recipe, Preserved Lemon pletzl, Spelt pletzl
Prep Time 30 minutes
Cook Time 45 minutes
Chill/Rise Time: 2 hours
Servings 12
Author Lora Wiley-Lennartz

Ingredients

Dough Base:

  • 3 cups spelt flour
  • 2 teaspoons kosher salt
  • 21 grams fresh yeast or a 7-gram packet of active dry yeast.
  • Pinch of sugar
  • 1+1/4 cups warm water divided
  • 2 tablespoons olive oil plus more for brushing

Topping

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 large onions
  • kosher salt
  • 2 pinches sugar
  • 1 tablespoon poppy seeds
  • 1 preserved lemon
  • Olive oil to drizzle
  • Lemon flavored salt

Instructions

Dough base:

  1. Whisk together the flour and salt.
  2. Crumble the yeast into 1/4 cup of the warm water and stir in the sugar.
  3. Add the mixture to the flour. Then add the olive oil to the remaining water and mix it into the dough.
  4. Brush a bowl with olive oil.
  5. Transfer the dough to the bowl. Brush the top and sides with olive oil.
  6. Cover with plastic cling film.
  7. Refrigerate for 2 hours, or until it doubles in size.

Topping:

  1. Preheat: Preheat the oven to 425F.
  2. Peel the onions and slice into thin rings.
  3. Swirl the olive oil and butter together until sizzling.
  4. Add the sliced onions to the pan and sauté until transparent.
  5. Season with salt and sugar.
  6. Cut the preserved lemon into small pieces.

Assemble:

  1. Line a baking sheet with parchment.
  2. Brush with olive oil.
  3. Turn the dough out onto the baking sheet and use your finger to spread it out into a 13” x 12” rectangle.
  4. Push your fingertips deep into the dough to create dimples.
  5. Spread the sautéed onion out on the dough, leaving a 1-inch border.
  6. Evenly distribute the preserved lemon pieces over the onions.
  7. Sprinkle the poppy seeds. Over the top
  8. Drizzle olive oil over the top.
  9. Sprinkle with lemon salt.
  10. Bake for 20 minutes or until golden.
  11. Cut and serve.