Qutab, from Azerbaijan's everyday cuisine, is made by placing a filling of spinach and greens between thin, unleavened dough, folding it, and frying it on a griddle. Served alongside garlicky yogurt, it makes a refreshing meal.
Knead the flour, water and salt into a smooth dough; cover and let rest for 15 minutes.
Mix the chopped spinach, green onion, dill and sumac with salt and black pepper to prepare the filling.
Roll the dough out into thin rounds, spread filling on one half, fold the other half over it and press the edges to seal.
Cook on an ungreased hot griddle or pan until both sides are speckled golden.
Brush the hot qutabs with melted butter and serve with garlicky yogurt.
Important: Roll the dough as thin as possible; if it's too thick, the outside will harden on the griddle before the inside cooks. Caution: After folding, press the edges lightly to seal them, otherwise the filling may leak out on the griddle. Allergen: contains wheat (gluten) and dairy products (served with yogurt).
Brushing a few drops of melted butter on the edge while cooking the yufka on the griddle gives qutab its characteristic glossy look.
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