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Kutab with cheese

Kutab with cheese

Azerbaijani flatbreads made from unleavened dough with a filling. A very simple dish that isn't hard to make. Kutabs cook up like flatbreads in a dry skillet and don't stick—you can also pan-fry them in a little oil, the way you would turnovers. You can change up the cheese version by adding different fresh herbs or blending a few kinds of cheese. Serve kutabs with plain yogurt, sour cream, a vegetable salad, or alongside tea—or even beer.

Elena

Recipe author

Composition / ingredients

Servings:

Wheat flour

Water

Vegetable oil

Table salt

0.2

Hard cheese

250

Herbs (dried herbs)

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 12 g

Fats 27 % 15 g

Carbohydrates 52 % 29 g

294 kcal

GI: 0 / 0 / 100

Cooking method

Step 1:

To make kutab with cheese, measure out the flour, water, vegetable oil, and salt from the list, plus the hard cheese and dried herbs for the filling.
Step 2:

First, mix the unleavened dough: combine 2 cups of flour with 1 cup of water, add the vegetable oil and a pinch of salt, and stir.
Step 3:

Then knead the dough by hand, gradually working in the remaining flour.
Step 4:

Shape the dough into a ball, let it rest for about ten minutes, and make the filling.
Step 5:

For the filling, grate the hard cheese on the coarse side of a box grater.
Step 6:

Cut the dough into equal-sized pieces—16 of them in this recipe.
Step 7:

Dust the countertop with flour so the dough won't stick as you roll it out.
Step 8:

Roll each piece of dough out thin on the counter with a rolling pin.
Step 9:

Put the grated cheese on one half of the rolled-out round and sprinkle it with dried herbs (optional).
Step 10:

Fold the round in half over the filling to cover it.
Step 11:

If the edges are uneven, trim off the excess dough and press the edges together with your fingers.
Step 12:

Then seal the edges of the kutab by pressing them with a fork, as shown in the photo.
Step 13:

Prick the kutab in a few spots with the fork so steam can escape while it cooks.
Step 14:

Place the assembled kutabs on a hot, dry skillet (no oil) and cook over low heat for 2–3 minutes on the first side, until lightly browned.
Step 15:

Meanwhile, shape the next kutabs the same way.
Step 16:

Flip each kutab over and cook for another 2–3 minutes over low heat.
Step 17:

Take the finished kutabs off the skillet, stack them on a flat plate, and brush each with butter. Serve the kutabs hot.