Qutab Flatbread | Kutab | Azerbaijani Stuffed Flatbread

Qutab | Kutab | Azerbaijani Stuffed Flatbread is a popular breakfast recipe and the choices for filling can be unlimited. I made mine with Onion and Cheese filling with some fresh herbs and served it for weekend brunch. 

Qutab | Kutab | Azerbaijani Stuffed Flatbread, was one of the very first flatbread that I made for the series. Q is a hard alphabet and I have had struggles in the past when doing A to Z series. I have tortures Quinoa plenty of times before as that is the only thing that would come to my mind. This time though, I had this recipe bookmarked and ready to go a long time ago and made it when my father was here on vacation.

Qutab or Kutab is a very popular flatbread stuffed with cheese, or meat fillings in Azerbaijan and is mostly eaten for breakfast. We can associate it pretty closely to our Indian stuffed paratha except the shape. The Qutab is made as a semi circle or a crescent shaped flatbread when compared to our round Indian Parathas.

I used an Onion and cheese based filling. Having used feta cheese previously when making the Gozleme , I decided to use the Indian Paneer this time. I also used some mint and cilantro in the filling that made it very colorful and flavorful.

My father who is quite a hard person to please when coming to trying dishes from other cuisines, loved it and that is a great compliment for me and this dish. And then there are my  boys who are ever ready to try out any new recipes. They had nothing negative to say about the flatbread.

My Other recipes in the A-Z International Flatbread Series –

A for Aish Baladi
B for Boulanee Katchalu
C for Chickpea Flatbread / Socca
D for Dhal Puri
E for Emirati Khameer 
F for Fruit Focaccia
G for Gozleme
H for Himbasha
I for Indian Fry Bread
J for Janta Roti
K for Ka’ak
L for Lepinja
M for Mahjouba
N for Norwegian Crisp Bread
O for Onion and Poppy Seed Pletzel
P for Pol Roti

Preparation time – 15 minutes plus 30 minutes resting time
Cooking time – about 45 minutes
Difficulty level – Easy

Ingredients to make Qutab Flatbread | Kutab | Azerbaijani Stuffed Flatbread – Makes 8

For the Dough –

• Whole wheat flour – 1 cup
• All Purpose flour – 1 cup
• Salt – 1/2 tsp
• Oil – 2 TBSP
• Boiling water – as needed (about 3 to 4 cups)

For the filling –

• Paneer – 1 cup (or any crumbled cheese)
• Onion – 1/2 cup (finely chopped)
• Spring onion – 3 (finely chopped with the greens)
• Mint leaves – 1/4 cup (chopped)
• Cilantro – 1/4 cup (chopped)
• Crushed red pepper flakes – 2 tsp (or as needed)
• Salt – to taste
• Oil – 1 TBSP

Procedure to make Qutab Flatbread | Kutab | Azerbaijani Stuffed Flatbread –

To make the Dough –

• Boil about 4 to 5 of water in a pan.
• In another pan combine the flours and the salt.
• Slowly add the boiling water and stir with a wooden spoon. Keep adding water until a solid mass forms. At this stage cover the dough for few minutes to cool down enough to handle.
• Now add the oil and knead the mixture into a soft dough. Sprinkle more warm water if needed.
• Cover the dough and let it rest for about 30 minutes.

To make the Filling –

• Heat oil in a pan and saute the onions and spring onions until just soft and translucent.
• Add the salt and crushed red pepper to this mixture and mix well.
• Let this mixture cool down and then add the grated / crumbled paneer, chopped mint and cilantro and mix well to combine.

To shape and cook the Quatab –

• Divide the dough into 8 equal pieces.
• Dust each ball with enough flour and roll it into very thin circle. Place about 2 TBSP of filling on one half of the rolled dough and cover it with the other half.
• Seal the edges well and cook it on a hot cast iron or a heavy pan. Apply oil on both sides and cook until golden brown.
• Let it cool a bit and then serve.

Qutab | Kutab | Azerbaijani Stuffed Flatbread

Qutab | Kutab | Azerbaijani Stuffed Flatbread is a popular breakfast recipe and the choices for filling can be unlimited. I made mine with Onion and Cheese filling with some fresh herbs and served it for weekend brunch.

5 from 7 votes

Print Pin Rate

Course: Breakfast, Flatbread

Cuisine: Asian, Azerbaijan, European

Prep Time: 15 minutes

Cook Time: 45 minutes

Resting time: 30 minutes

Total Time: 1 hour

Servings: 8 flatbread

Author: Sandhya Ramakrishnan

Ingredients

For the Dough -

• Whole wheat flour - 1 cupWhole wheat flour - 1 cup
• All Purpose flour - 1 cupAll Purpose flour - 1 cup
• Salt - 1/2 tspSalt - 1/2 tsp
• Oil - 2 TBSPOil - 2 TBSP
• Boiling water - as needed about 3 to 4 cupsBoiling water - as needed about 3 to 4 cups

For the filling -

• Paneer - 1 cup or any crumbled cheesePaneer - 1 cup or any crumbled cheese
• Onion - 1/2 cup finely choppedOnion - 1/2 cup finely chopped
• Spring onion - 3 finely chopped with the greensSpring onion - 3 finely chopped with the greens
• Mint leaves - 1/4 cup choppedMint leaves - 1/4 cup chopped
• Cilantro - 1/4 cup choppedCilantro - 1/4 cup chopped
• Crushed red pepper flakes - 2 tsp or as neededCrushed red pepper flakes - 2 tsp or as needed
• Salt - to tasteSalt - to taste
• Oil - 1 TBSPOil - 1 TBSP

Instructions

To make the Dough -

• Boil about 4 to 5 of water in a pan.
• In another pan combine the flours and the salt.
• Slowly add the boiling water and stir with a wooden spoon. Keep adding water until a solid mass forms. At this stage cover the dough for few minutes to cool down enough to handle.
• Now add the oil and knead the mixture into a soft dough. Sprinkle more warm water if needed.
• Cover the dough and let it rest for about 30 minutes.

To make the Filling -

• Heat oil in a pan and saute the onions and spring onions until just soft and translucent.
• Add the salt and crushed red pepper to this mixture and mix well.
• Let this mixture cool down and then add the grated / crumbled paneer, chopped mint and cilantro and mix well to combine.

To shape and cook the Quatab -

• Divide the dough into 8 equal pieces.
• Dust each ball with enough flour and roll it into very thin circle. Place about 2 TBSP of filling on one half of the rolled dough and cover it with the other half.
• Seal the edges well and cook it on a hot cast iron or a heavy pan. Apply oil on both sides and cook until golden brown.
• Let it cool a bit and then serve.

Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!