Chef-tested recipe
Qutab (also written gutab) is an Azerbaijani thin, folded flatbread prepared on a hot saj or griddle. The greens version, göy qutab, brings together fresh herbs and leafy vegetables in an almost translucent dou
Recipe at a glance
- Cuisine
- Azerbaijan · Servings: 4 · Preparation: 35 minutes, plus 20-minute dough rest · Cooking: 20 minutes · Method: Rolling and dry-pan griddling.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
Ingredients
- 320 g plain wheat flour paid link
- 180 ml lukewarm water, plus up to 20 ml if required
- 6 g fine salt, divided paid link
- 250 g spinach, washed, thoroughly dried and chopped
- 70 g dill, parsley and coriander leaves mixed, finely chopped
- 60 g spring onions, chopped
- 100 g brown onion, finely diced
- 15 ml vegetable oil paid link
- 25 g unsalted butter, melted, optional
- 5 g ground sumac for serving paid link
- 150 g plain yogurt for serving
Method
Mix the dough. Combine flour, 4 g salt and 180 ml water; knead for 7–8 minutes until elastic and smooth, adding minimal additional water if dry. Cover and rest for 20 minutes.
Prepare the greens. Sweat brown onion in oil over medium heat for 3–4 minutes; cool. Mix with spinach, herbs, spring onion and the remaining salt. Squeeze away excess moisture.
Roll thinly. Divide the dough into 8 equal balls. Roll each on a lightly floured board to approximately 22 cm diameter, thin enough to be flexible but not tear.
Fill and seal. Spread roughly one-eighth of the green mixture over one half of each circle, leaving a 1 cm border. Fold into a half-moon and press the edges firmly.
Griddle. Cook on a hot, dry cast-iron pan for about 2–3 minutes on each side until the dough has browned spots and is completely cooked. Adjust heat to avoid scorching.
Serve. Brush with a little melted butter, if using, and serve immediately with yogurt and a dusting of sumac.
Beginner Technique Notes
- Too much moisture from the greens can tear thin dough; dry leafy ingredients thoroughly.
- Roll one qutab while the previous one cooks; keep unused dough covered.
- A traditional saj gives more even heat, but a well-seasoned heavy frying pan works.
Substitutions
- Tender chard, nettle leaves that have been safely blanched, or additional spinach can replace some herbs.
- Oil can replace butter for a dairy-free filling and finish; omit the yogurt accompaniment.
- Dried sour plum seasoning can be used in place of some sumac where appropriate.
Storage and Food Safety
Keep cooked flatbreads refrigerated within 2 hours and eat within 2 days. Reheat on a dry pan until piping hot. Do not hold the raw leafy filling at room temperature.
Serving Suggestions
Plain yogurt or gatıq, sumac and an optional drizzle of melted butter.
Allergen Notes
Wheat (gluten); milk if butter or yogurt are served. Check flour packaging.
