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.
Servings: 8 flatbread
- 1 cup Whole wheat flour
- 1 cup All Purpose flour
- ½ teaspoon Salt - ½
- 3 tablespoon Oil
- 3 cup Boiling water about 3 to 4 cups or as needed
- 1 cup Paneer or any crumbled cheese
- ½ cup Onion finely chopped
- 3 Spring onion finely chopped with the greens
- ¼ cup Mint leaves chopped
- ¼ cup Cilantro chopped
- 2 teaspoon Crushed red pepper flakes or as needed
- Salt to taste
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 tablespoon 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.
Calories: 242kcal | Carbohydrates: 25g | Protein: 8g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 9mg | Potassium: 106mg | Fiber: 2g | Sugar: 1g | Vitamin A: 138IU | Vitamin C: 2mg | Calcium: 151mg | Iron: 1mg