Gutab with Meat (Qutab) — Azerbaijani Lamb-Stuffed Thin Flatbread

• 420 gall-purpose flour
• 6 gfine salt (about 1 tsp)
• 240 mlwarm water (about 40°C)
• 15 mlolive oil (1 tbsp)
• 500 gground lamb (20% fat preferred for juiciness)
• 180 gyellow onion (finely grated or minced)
• 30 gfresh cilantro (finely chopped)
• 30 gfresh parsley (finely chopped)
• 15 gfresh dill (finely chopped)
• 2 gground black pepper (about 1 tsp)
• 2 gground cumin (about 1 tsp)
• 30 mlwater (to keep filling juicy and spreadable)
• 45 gunsalted butter (melted for brushing)
• 6 gground sumac (about 2 tsp)
• 300 gplain yogurt (strained or regular)

Instructions

1. 1

   Make the dough by mixing the flour and salt in a large bowl until evenly distributed. Add the warm water and olive oil, then stir until a shaggy dough forms and no dry flour remains.

2. 2

   Knead the dough on a clean surface for 8 minutes until smooth and elastic, adding no more than 10 ml water only if it feels dry. Cover the dough with a bowl or wrap and rest it for 30 minutes so it relaxes and rolls paper-thin.

3. 3

   Prepare the filling by combining ground lamb, onion, cilantro, parsley, dill, black pepper, cumin, and salt in a bowl. Add 30 ml water and mix vigorously for 1 minute until the mixture looks cohesive and slightly sticky, which helps it cook evenly inside the flatbread.

4. 4

   Divide the rested dough into 12 equal pieces (about 55 g each) and roll each into a tight ball. Keep the balls covered with a towel so they do not dry out while you roll and fill.

5. 5

   Roll one dough ball into a very thin circle about 22–24 cm wide, dusting lightly with flour only as needed. Spread about 55–60 g of filling in a thin, even layer over half the circle, leaving a 1 cm border so the edges seal cleanly.

6. 6

   Fold the dough over the filling to form a half-moon and press out any trapped air with your palm. Seal the edge firmly, then crimp with fingertips or press with a fork to prevent leaks during cooking.

7. 7

   Heat a large cast-iron skillet or saj over medium-high heat for 3 minutes until properly hot. Cook the gutab on the dry surface for 2 to 3 minutes on the first side until browned spots appear, then flip and cook 2 to 3 minutes more until the dough is blistered and the lamb is cooked through.

8. 8

   Transfer the cooked gutab to a plate and immediately brush lightly with melted butter to keep it supple. Cover with a towel while you cook the remaining pieces so they stay warm and soft rather than drying out.

9. 9

   Serve the gutab hot, sprinkled with measured sumac and accompanied by yogurt for dipping. For the most authentic experience, add a little extra sumac at the table and eat them right off the griddle while the edges are still crisp.