I had a few bunches of greens in the fridge yesterday, including cilantro, some leftover parsley, and green onions, so I decided to try making the Azerbaijani stuffed flatbread dish qutab which was one of my favorites (I also remember it being called afar). At first, thinking of the dough, I was wary of the time commitment, but it seems that the dough for this contains no yeast and so does not need to rise (only rest for about 30 minutes after kneading). The dough came out pliant and just perfect and was easy to roll out thinly. The recipe I used was for each cup of flour, 1/4 tsp salt, one tablespoon oil, and just enough warm water to make a soft, not-too-sticky dough.
After rolling out a large round, I filled it with a chopped greens mixture consisting of cilantro, green onions, and parsley, to which I added some chopped and lightly cooked collared greens and some dried dill (would have used fresh if I’d had it), mixed with a beaten egg and a couple tablespoons plain whole milk yogurt, plus some grated parmesan cheese and salt to taste. I fried each stuffed flatbread semi-circle in a large skillet (though without oil, just placed straight on the pan), flipping it over like a pancake half-way through. When done, I coated the top with melted butter, and then…bliss! This dish is often eaten accompanied by plain yogurt and sumac, which I am looking forward to adding to the leftovers tonight.
