Qutab are thin Azerbaijani flatbreads folded around savory fillings, then cooked on a hot griddle until blistered and lightly browned.
This version uses seasoned beef with parsley and cilantro; the filling is kept loose and finely chopped so the dough cooks quickly without drying out.
Roll the dough very thin and seal only the outer edge, leaving no trapped air pockets that could split on the griddle.
Serving Suggestions
Serve hot with lemon wedges, fresh herbs, and a dusting of sumac or ground black pepper.
Recipe Notes
Cooked qutab are best immediately but can be refrigerated for 2 days and reheated briefly in a dry skillet.
Azerbaijani Qutab with Beef and Herbs
Thin Azerbaijani griddle breads filled with seasoned beef, parsley, cilantro, and onion.
Ingredients
Equipment
Method
Make the dough:
- Mix the flour and salt. Add the warm water gradually and knead for 6 minutes until smooth and elastic.
- Cover the dough and rest for 20 minutes, then divide it into 8 equal balls.
Mix the filling:
- Combine the beef, onion, parsley, cilantro, salt, pepper, and oil in a bowl. Mix only until evenly combined.
- Keep the filling chilled while rolling the dough so the qutab are easier to shape.
Roll and cook:
- Roll each dough ball into a very thin round. Spread a thin layer of filling over one half, leaving a small border, then fold the dough over and press the edge firmly closed.
- Heat a dry skillet over medium-high heat. Cook the qutab for 2 to 3 minutes per side, brushing lightly with oil only if needed, until browned and the filling is cooked through.
- Cut into wedges and serve hot with sumac and lemon.
Nutrition
Notes
- The filling should be thin so it cooks at the same rate as the dough.
- Keep finished qutab under a clean towel while the remaining ones cook.
