Azerbaijani · Snack
Paper-thin griddled breads filled with herbs and salty cheese.
Photo by Interfase · CC BY-SA 4.0
Qutab are Azerbaijani half-moon flatbreads cooked quickly on a dry griddle. Fillings vary; this version combines tender greens, herbs and brined cheese.
Technique notes
Azerbaijani kitchen
Azerbaijani qutab are thin crescent flatbreads filled with fresh herbs and feta, griddled without oil.
Mix flour, salt and ¾ cup water. Knead 8 minutes, adding water as needed; cover and rest 30 minutes.
Combine thoroughly dried greens, herbs, scallions, feta and pepper just before shaping.
Divide dough into ten. Roll 8-inch rounds, fill one half, fold and press out air before sealing.
Cook on a dry medium-high skillet 2 minutes per side until blistered. Brush lightly with butter.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
You are the test kitchen
Cook, taste and record what happened. These private notes stay in this browser; Gastromica does not receive or publish them.
Research EditionGood to know
Qutab are Azerbaijani half-moon flatbreads cooked quickly on a dry griddle. Fillings vary; this version combines tender greens, herbs and brined cheese.
Refrigerate for up to 3 days and reheat on a dry skillet.
Serve hot with sumac, yogurt and lemon wedges.
