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Loading...Qutab is a beloved Azerbaijani thin flatbread, traditionally griddled on a saj or dry skillet until speckled with golden-brown spots. The classic filling combines ground lamb with sweet onion, fresh herbs, and sumac for a tangy, savory center enclosed in a tender, almost translucent dough. Serve them stacked and brushed with butter for an authentic experience.
Prep Time40 mins
Cook Time20 mins
Total Time60 mins
Servings4
Yield8 flatbreads (4 servings)
Nutrition Facts
Per serving (estimated)
- 540 kcalCalories
- 24 gFat
- 9 gSaturated Fat
- 52 gCarbs
- 3 gFiber
- 2 gSugar
- 28 gProtein
- 620 mgSodium
- 480 mgPotassium
- 60 mgCalcium
- 4 mgIron
- 6 mgVitamin C
- 80 mcgVitamin A
Ingredients
For the dough
- 2 cups (260 g) all-purpose flour, plus more for dusting
- 1/2 cup (120 ml) warm water
- 1/4 cup (60 ml) whole milk
- 1 large egg
- 1 tablespoon sunflower oil or melted butter
- 1/2 teaspoon fine salt
For the lamb filling
- 1 lb (450 g) ground lamb (or ground beef)
- 1 large yellow onion, very finely chopped
- 1/4 cup mixed fresh herbs (cilantro, dill, and parsley), finely chopped
- 1 teaspoon ground sumac
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
For finishing
- 3 tablespoons melted butter
- Extra sumac for serving
- Thinly sliced red onion and fresh herbs for serving
Directions
- In a medium bowl, whisk together the flour and salt. Make a well in the center and add the warm water, milk, egg, and oil. Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 7 to 8 minutes until smooth and elastic. Cover and let rest for 30 minutes.
- While the dough rests, prepare the filling. In a large bowl, combine the ground lamb, finely chopped onion, herbs, sumac, salt, and pepper. Mix thoroughly with your hands or a wooden spoon until the mixture becomes slightly sticky and holds together when pressed.
- Divide the rested dough into 8 equal pieces (about 60 g each) and roll each into a smooth ball. Keep the dough balls covered with a damp towel to prevent drying out. Using a well-floured rolling pin, roll each ball into a very thin circle about 7 to 8 inches in diameter, almost paper-thin.
- Place about 3 tablespoons of filling on one half of each dough circle, spreading it in an even layer while leaving a 1/2-inch border around the edge. Fold the empty half over the filling to form a half-moon, then press the edges firmly together with your fingers. Crimp or twist the sealed edge decoratively to fully enclose the filling.
- Heat a large dry cast-iron skillet or nonstick pan over medium-high heat until very hot. Place 1 to 2 qutabs in the pan and cook for 2 to 3 minutes per side, pressing gently with a spatula, until dark golden-brown spots appear on both sides and the dough is fully cooked through. Transfer to a plate and brush generously with melted butter. Repeat with the remaining qutabs.
- Stack the cooked qutabs on top of each other, brushing each layer with butter, and cover with a clean kitchen towel to keep warm and soft. Let them rest for 5 minutes before serving. Serve hot, sprinkled with extra sumac and accompanied by sliced red onion and fresh herbs.
Cook’s Notes
- The dough should be rolled almost paper-thin; this is what gives qutab its characteristic delicate, slightly chewy texture with crispy browned spots.
- Pumpkin qutab is a popular vegetarian variation: substitute 2 cups grated pumpkin mixed with 1 chopped onion, 1 tsp sugar, and a pinch of cinnamon for the lamb filling.
- Traditionally, sumac is sprinkled generously over the raw filling before sealing; it adds the signature tangy, lemony note that defines qutab.
- Always cook qutab on a DRY hot skillet without oil; the butter is brushed on afterward for richness and a glossy finish.
- Serve with a simple side of yogurt or ayran for a complete meal, or pair with pickled vegetables and fresh herbs for a traditional Azerbaijani spread.
