Transform your weekend baking with this irresistible stuffed flatbread, featuring a golden-brown, sesame-studded crust and a savory filling of caramelized onions and melted cheese. This traditional Russian-inspired lepyoshka combines the comfort of homemade bread with the rich flavors of perfectly seasoned onions and cheese, creating a show-stopping centerpiece for any meal.
Ingredients
For the Dough:
- Active dry yeast: 10g (2¼ teaspoons)
- Sugar: 10g (2 teaspoons)
- Warm water: 200ml (¾ cup + 1 tablespoon)
- Warm milk: 200ml (¾ cup + 1 tablespoon)
- Vegetable oil: 100ml (⅓ cup + 1 tablespoon)
- All-purpose flour: 650g (5¼ cups)
- Salt: 8g (1½ teaspoons)
For the Filling:
- Onions: 3 large (approximately 450g/1 pound)
- Cheese, grated: 100g (1 cup)
- Butter: 1 tablespoon (15g)
- Salt: 1 teaspoon (5g)
- Ground cumin: 1 teaspoon
- Paprika: 1 teaspoon
- Chili powder: ½ teaspoon
- Black pepper: ½ teaspoon
For the Topping:
- Egg yolk: 1
- Milk: 1 tablespoon
- White sesame seeds: 2 tablespoons
Instructions
Preparing the Dough:
- In a large bowl, combine warm water, warm milk, yeast, and sugar. Let stand for 5 minutes until foamy.
- Add vegetable oil and mix well.
- Gradually add sifted flour and salt, mixing with a spatula until a shaggy dough forms.
- Transfer to a floured surface and knead for 8-10 minutes until smooth and elastic.
- Place in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.
Preparing the Filling:
- Finely chop the onions.
- Heat butter in a large skillet over medium heat.
- Add onions and salt, cooking until softened (5-7 minutes).
- Add cumin, paprika, chili powder, and black pepper.
- Continue cooking until onions are golden brown and caramelized (10-15 minutes).
- Remove from heat and let cool completely.
Assembly and Baking:
- Divide risen dough into two equal portions.
- Roll first portion into a 30cm (12-inch) circle.
- Transfer to a parchment-lined baking sheet.
- Layer with grated cheese and cooled onion mixture.
- Roll second portion into a 32cm (13-inch) circle and place over filling.
- Seal edges by folding and crimping.
- Cover and let rise for 20-30 minutes.
- Preheat oven to 190°C (375°F).
- Create decorative pattern using spoon impressions.
- Brush with egg yolk-milk mixture and sprinkle with sesame seeds.
- Bake for 30-35 minutes until golden brown.
Nutritional Information
Per serving (1/8 of bread):
- Calories: 420
- Protein: 12g
- Carbohydrates: 54g
- Fat: 18g
- Fiber: 3g
- Sodium: 450mg
Preparation Time: 2 hours 30 minutes
- Active time: 45 minutes
- Rising time: 1 hour 30 minutes
- Baking time: 30-35 minutes
Tips and Tricks
- Ensure all dairy ingredients are at room temperature for optimal dough development
- Test yeast activity before using by ensuring it foams in warm liquid
- Let onions cool completely before using as filling to prevent dough from becoming soggy
- Score the top deeply enough to create distinct patterns but not so deep as to expose filling
- Position oven rack in the middle for even baking
Variations
- Cheese: Replace standard cheese with Gouda, Gruyere, or traditional Russian cheese
- Herbs: Add fresh dill or parsley to the onion mixture
- Spices: Experiment with caraway seeds or za’atar in the filling
- Shape: Make individual-sized portions instead of one large bread
Common FAQs
Q: Can I make the dough ahead of time?
A: Yes, you can refrigerate the dough after the first rise for up to 24 hours.
Q: Why did my bread crack during baking?
A: This usually happens when the dough isn’t given enough time to rise before baking.
Q: Can I freeze this bread?
A: Yes, wrap well and freeze for up to 3 months. Thaw completely before reheating.
Q: Can I make this without cheese?
A: Absolutely! The caramelized onions alone make a delicious filling.
Storage and Make-Ahead Tips
- Store at room temperature for up to 2 days, wrapped in cloth or paper
- Refrigerate for up to 5 days in an airtight container
- Freeze fully baked bread for up to 3 months
- Reheat in a 350°F (175°C) oven for 10-15 minutes before serving
- Prepare onion filling up to 2 days ahead and refrigerate
