A native of Paris, France, my father's paternal grandmother (affectionately referred to by her grandchildren as "Little Bubbie") is remembered (culinarily speaking) by my father for her endive and escarole salads, her crepes, and her tziblikuchen ( flat, pillowy onion rolls). What strikes us as interesting is that what she referred as tziblikuchen is what many people refer to as pletzlach, while in my family's lexicon of foods, pletzlach refers to a crispy, airy, flatbread. My father learned to make "our version" of pletzlach, from rebbetzin Betty Solomon, who was rebbetzin of Congregation Kehilath Israel in Kansas City, MO, which he frequented when he was stationed at Fort Leavenworth during the Vietnam War. But I've digressed. Pletzlach as we know it is a crisp onion board made from pizza dough heavily seasoned with golden onions and sesame and poppy seeds. The name for the bread comes from its place of origin, the Jewish quarter of Paris, Pletzl, which is located in the historic Le Marais district. Yiddish for "little place", the neighborhood which was termed pletzl because of its narrow cobblestone streets and small buildings, has been the main center for Jewish life in France since the 12th Century. And while I have yet to visit France to try to learn of my family's history there (which is on my bucket list), I can rest assured that when I enjoy this awesome flatbread, I am enjoying a piece of Jewish -French history. Bon Appétit.
Mix and knead together all of the dough ingredients — by hand, mixer, or bread machine — until you've made a smooth, soft, elastic dough. Cover the dough, and allow it to rise for 1 hour. Preheat oven to 350°F. Divide the dough into two equal pieces and roll each piece into a 18 x 13-inch rectangle (the size of a half-sheet pan). Paint/brush the dough with the egg-wash mixture and then generously sprinkle with the re-hydrated onions, poppy seeds, sesame seeds, granulated garlic, and sea salt. Bake for 22-25 minutes, or until lightly browned and crispy. Turn halfway through baking. Enjoy, y'all.
And for a little pictorial Idov family food history: The picture below (left) features my Parisian great-grandmother, Adeline Idov, AKA "Little Bubbie" (Photo taken late 1800s-early 1900s). In the picture to the right, she is standing with her husband (Abraham Idov), while holding my father.