Go Back
+ servings
Print Recipe
5 from 7 votes

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.
Prep Time15 mins
Cook Time45 mins
Resting time30 mins
Total Time1 hr
Course: Breakfast, Flatbread
Cuisine: Asian, Azerbaijan, European
Servings: 8 flatbread


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


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.