An everyday Azerbaijani dish, qutab folds thin unleavened dough around a filling of spinach and herbs and cooks it on a griddle. Served with garlic yogurt, it makes a refreshing meal.
Knead the flour, water and salt into a smooth dough. Cover and leave to rest for 15 minutes.
Mix the chopped spinach, scallions, dill and sumac with salt and black pepper to make the filling.
Roll the dough into thin circles. Spread filling over one half of each circle, fold the other half over it and press the edges to seal.
Cook on a hot, ungreased griddle or frying pan until browned in spots on both sides.
Brush the hot qutabs with melted butter and serve with garlic yogurt.
Important: roll the thin unleavened dough as thinly as possible. If it is too thick, the outside will harden on the griddle before the inside cooks. Caution: after folding, press the edges gently to seal them, or the filling may spill out onto the griddle. Allergens: contains wheat (gluten) and dairy products when served with yogurt.
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