Pumpkin Qutab (Qutab Balqabaq) — Azerbaijani Pumpkin-Filled Griddled Flatbread

• 360 gall-purpose flour (plus 20 g for dusting)
• 6 gfine sea salt (about 1 tsp)
• 210 mlwarm water (about 40°C)
• 15 mlolive oil (1 tbsp)
• 650 gpumpkin (peeled, seeded, grated; weight after peeling)
• 180 gyellow onion (finely chopped)
• 25 gunsalted butter (for sautéing)
• 1 tspblack pepper (freshly ground)
• 1 tspground cumin (optional but traditional in many homes)
• 15 gfresh cilantro (finely chopped)
• 10 gfresh dill (finely chopped)
• 2 tspsumac (for dusting)
• 180 gplain yogurt (optional, as a dip)

Instructions

1. 1

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

2. 2

   Knead the dough for 8 minutes until smooth and elastic, adding up to 20 g extra flour only if it feels sticky. Cover the dough and rest it for 25 minutes so the gluten relaxes and rolling becomes easier.

3. 3

   Prepare the filling by melting 25 g butter in a skillet over medium heat, then add the onion and cook for 6 minutes until soft and translucent. Stir in the grated pumpkin and cook for 8–10 minutes, stirring often, until the mixture is tender and most moisture has evaporated.

4. 4

   Season the pumpkin mixture with salt, black pepper, and cumin, then cook 1 more minute to bloom the spices. Turn off the heat and fold in the chopped cilantro and dill, then cool the filling for at least 10 minutes so it does not steam the dough.

5. 5

   Divide the rested dough into 6 equal pieces, about 95 g each, and roll each into a tight ball. Keep the balls covered while you work so the surface does not dry out and crack.

6. 6

   On a lightly floured surface, roll one dough ball into a very thin circle about 28–30 cm wide. Aim for an even thickness so the qutab cooks uniformly and stays tender rather than leathery.

7. 7

   Spread about 140 g of filling over half the circle, leaving a 1.5 cm border at the edge. Fold the dough over to form a half-moon and press out air pockets, then seal firmly by pinching and pressing the edge.

8. 8

   Heat a dry cast-iron skillet or saj over medium-high heat for 3 minutes until fully hot. Cook the qutab for 2–3 minutes per side, flipping once, until browned spots appear and the dough is cooked through without becoming brittle.

9. 9

   Transfer the cooked qutab to a plate and immediately brush lightly with melted butter on both sides. Repeat rolling, filling, and cooking with the remaining dough balls, stacking the qutab and covering loosely to keep them soft.

10. 10

    Serve the pumpkin qutab warm, dusted with 2 tsp sumac distributed across the batch for a bright, tangy finish. Offer yogurt on the side and cut each qutab into wedges so it is easy to share at the table.