Azerbaijani Meat Qutab (Pan-Fried Flatbread)
Delicious, simple, and juicy. Cook and enjoy! Azerbaijani meat qutabs are hearty pastries made from quick unleavened dough – perfect for lunch or dinner. You can even prepare and freeze them in advance.
Updated : 03 June, 2025
Easy
Ingredients
Dough
300 grams
Wheat flour
120 milliliters
Water
1 tablespoon
Vegetable oil
1 teaspoon
Salt
Filling
300 grams
Ground meat
1
Onion
to taste
Ground black pepper
to taste
Salt
Brushing
15 grams
Butter
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Start with the dough. Use high-quality flour. Any vegetable oil will work; I used aromatic unrefined sunflower oil.
Step 2
Sift the flour and salt into a bowl to oxygenate it – this will make the dough more tender. Make a well in the center, then pour in water and oil. Knead into a soft, fluffy, elastic, and smooth dough, adding more flour as needed.
Step 3
You might need more or less flour. Don’t overwork the dough with flour to eliminate stickiness, or it will become rubbery. It’s better to flour your work surface and rolling pin. The dough will absorb what it needs.
Step 4
Shape the dough into a ball, wrap it in plastic wrap or a bag, and let it rest for 10–15 minutes. You can also make the dough with hot water or room-temperature water – it works well both ways. Room-temperature water makes it softer and more elastic.
Step 5
Now, prepare the filling. Use ground lamb, beef, or a mix. It can be store-bought or homemade from finely ground meat. If using lean meat, add some lamb or beef fat.
Step 6
Grate the onion finely. If you grind your own meat, you can process the onion together with the meat.
Step 7
Add grated onion, salt, and pepper to the meat. You can also add other spices to taste. If you have tursha (unsweetened plum paste), add that too.
Step 8
Mix the filling well until smooth. The onion adds moisture and tenderness. If the filling is too dense, add a bit of clean drinking water. The filling should be slightly moist so it cooks through with the dough.
Step 9
Divide the dough into 8–10 equal parts. Roll each into a thin circle. Spread a bit of the filling on one side of each circle.
Step 10
Fold the other half over the filling.
Step 11
Seal the edges well. Trim them with a patterned knife, or just pinch them by hand. Repeat for the rest. I made 8 pieces for a 9.5-inch (24 cm) pan.
Step 12
Fry the qutabs on a dry skillet over medium heat until golden spots appear on both sides. If needed, lower the heat. To help cook the filling thoroughly, cover the pan with a lid.
Step 13
Brush hot qutabs with melted butter. Optionally, sprinkle with ground barberry and serve immediately. Enjoy!