Kutab with Greens (قوتاب) — Azerbaijani Herb-Stuffed Griddled Flatbread

• 400 gall-purpose flour
• 6 gfine sea salt (about 1 tsp)
• 240 mlwarm water (about 40°C)
• 15 mlolive oil (1 tbsp)
• 60 gfresh cilantro (leaves and tender stems, finely chopped)
• 35 gfresh dill (finely chopped)
• 60 gfresh parsley (finely chopped)
• 20 gfresh mint (finely chopped)
• 120 gfresh spinach (stems removed, finely sliced)
• 80 gscallions (thinly sliced)
• 1 tspground black pepper
• 2 tspground sumac (plus more for serving)
• 45 gunsalted butter (melted, for brushing)
• 180 gplain yogurt (about 3/4 cup)

Instructions

1. 1

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

2. 2

   Knead the dough on a clean surface for 8 minutes until smooth, elastic, and only slightly tacky. Cover it with an inverted bowl or wrap and let it rest for 30 minutes so the gluten relaxes and rolling becomes easier.

3. 3

   Prepare the herb filling by finely chopping all herbs, spinach, and scallions, then placing them in a large bowl. Add the salt, black pepper, and sumac, and toss thoroughly so the seasoning coats the greens evenly.

4. 4

   Squeeze the herb mixture firmly with clean hands for 30 seconds to soften it and release excess moisture. Let it sit for 5 minutes, then squeeze once more and drain any liquid so the kutab seals well and doesn’t steam open on the griddle.

5. 5

   Divide the rested dough into 12 equal pieces, about 55 g each, and roll each into a tight ball. Keep the pieces covered while you work so the surface does not dry out and crack during rolling.

6. 6

   Roll one dough ball into a very thin circle about 20–22 cm wide, dusting with a minimal amount of flour to prevent sticking. Aim for a nearly translucent sheet because kutab should be delicate, not bready, and thin dough cooks faster without drying.

7. 7

   Place about 55 g of the herb filling on one half of the circle, leaving a 1 cm border around the edge. Fold the dough over into a half-moon and press out any trapped air, then seal firmly by pinching and pressing the edge with your fingertips.

8. 8

   Heat a dry cast-iron skillet or saj over medium-high heat for 3 minutes until fully hot. Cook the kutab for 1 minute 30 seconds on the first side until browned spots appear, then flip and cook 1 minute 15 seconds more until the second side is freckled and the dough is cooked through.

9. 9

   Transfer the cooked kutab to a plate and immediately brush lightly with melted butter to keep it supple. Cover the stack with a clean towel while you cook the remaining pieces so they stay warm and flexible.

10. 10

    Serve the kutab hot with yogurt on the side and an extra 1 tsp sumac sprinkled over the top for a tangy, lemony lift. Cut each half-moon in half if desired for sharing, and serve right away while the edges are tender and the herbs are aromatic.