Qutab Flatbread was one of the very first flatbreads 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 tried 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 close with our Indian stuffed paratha except for 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 Indian Paneer this time. I also used some mint and cilantro in the filling which 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. Preparation time - 15 minutes plus 30 minutes resting timeCooking time - about 45 minutesDifficulty level - Easy 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
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 - ½ tsp Oil - 2 TBSP Boiling water - as needed (about 3 to 4 cups)
For the filling
Paneer - 1 cup (or any crumbled cheese) Onion - ½ cup (finely chopped) Spring onion - 3 (finely chopped with the greens) Mint leaves - ¼ cup (chopped) Cilantro - ¼ cup (chopped) Crushed red pepper flakes - 2 teaspoon (or as needed) Salt - to taste Oil - 1 TBSP
Procedure to make Qutab Flatbread
To make the Dough -
Boil about 4 to 5 of the water in a pan.
In another pan combine the flour 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 a few minutes to cool it 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 a 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 the Kutab cool a bit and then serve.
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