Can I make the dough ahead of time?
Yes, you can prepare the dough up to 24 hours in advance and store it in the refrigerator, tightly wrapped. Let it come to room temperature before rolling.
DINNER
Azerbaijani Gutab: Savory Flatbreads with Greens and Cheese
These traditional Azerbaijani gutab are thin, savory flatbreads filled with a vibrant mixture of fresh greens and tangy feta cheese. Pan-fried until golden and slightly crispy, they make a delightful and satisfying meal.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine 2 cups all-purpose flour and 1/2 teaspoon salt. Gradually add 3/4 cup warm water and 1 tablespoon olive oil, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover and let rest for 15 minutes.
02
While the dough rests, prepare the filling. Finely chop 4 cups mixed greens. In a medium bowl, combine the chopped greens, 1/2 cup crumbled feta cheese, and 1/4 teaspoon black pepper. Mix well.
03
Divide the rested dough into 8 equal pieces. Roll each piece into a thin circle, about 8 inches (20 cm) in diameter.
04
Place about 2 tablespoons of the greens and cheese filling on one half of each dough circle, leaving a small border. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal, crimping with a fork if desired.
05
Heat a large non-stick skillet over medium heat. Lightly brush the skillet with olive oil. Cook each gutab for 3-4 minutes per side, or until golden brown and slightly puffed. Adjust heat as needed to prevent burning.
06
Once cooked, transfer the gutab to a plate. Brush immediately with a little melted butter, if desired, for extra flavor and shine. Serve warm.
About This Recipe
These traditional Azerbaijani gutab are thin, savory flatbreads filled with a vibrant mixture of fresh greens and tangy feta cheese. Pan-fried until golden and slightly crispy, they make a delightful and satisfying meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure your greens are thoroughly dry before mixing with the cheese to prevent a watery filling. Rolling the dough very thin is key to achieving the traditional gutab texture.
Easy Substitutions
You can substitute other soft, crumbly cheeses like goat cheese or ricotta for feta. For the greens, feel free to use a combination of spinach, Swiss chard, or even finely chopped scallions. A pinch of red pepper flakes can add a subtle kick.
Storage & Reheating
Store leftover gutab in an airtight container in the refrigerator for up to 3 days. Reheat in a dry skillet over medium heat for a few minutes per side until warmed through and crispy.
Serving Suggestions
Serve Azerbaijani Gutab warm with a dollop of plain yogurt or sour cream. They pair wonderfully with a fresh tomato and cucumber salad. For a heartier meal, enjoy them alongside a bowl of lentil soup or a simple grilled meat dish. A sprinkle of sumac over the top before serving adds a lovely tangy note.
Common Mistakes
Overfilling the gutab can make them difficult to seal and prone to bursting during cooking; use only 2 tablespoons of filling. Not rolling the dough thin enough will result in a chewier, less authentic texture. Cooking on too high heat can burn the outside before the inside is properly heated; maintain medium heat. Not sealing the edges properly will cause the filling to leak out. Overworking the dough can make it tough; knead just until smooth and elastic.
Frequently Asked Questions
What kind of greens are best for gutab?
A mix of tender leafy greens like spinach, cilantro, dill, and parsley works wonderfully. You can also include scallions or a small amount of sorrel for a tangy flavor.
Can I bake gutab instead of pan-frying?
While traditionally pan-fried, you can bake them at 375°F (190°C) for 15-20 minutes, flipping halfway, until golden. However, the texture will be different from the classic pan-fried version.
MORE TO KNOW
Gutab are a staple of Azerbaijani cuisine, often enjoyed as a quick meal or snack. The dough is traditionally very thin, almost like phyllo, which contributes to their delicate texture. While greens and cheese are a popular filling, gutab can also be made with minced meat (usually lamb or beef), pumpkin, or even sweet fillings. The key is to achieve a perfectly sealed edge to keep the delicious filling inside during cooking. Serving them immediately after cooking, brushed with butter, enhances their flavor and texture.
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