Indulge yourself in Kutabi. These traditional Azerbaijani Savory Pancakes will delight your senses and appeal to your taste buds! Served with sides of yogurt, sautéed onions, mushrooms in cream sauce, it’s a family favorite! They are as close to divine as you can get! Pan fried oil free, thin and filling, Kutabi flavor is truly unsurpassed! You won’t even miss the meat in vegetarian Kutabi. Filled with fresh scallions, green garlic, sorrel, parsley, and dill, they’re “healthy” and absolutely scrumptious. Two is never enough! —Kukla
Test Kitchen Notes
I am obsessed with herbs. I don't want to use just a pinch of parsley or a spoon of cilantro; I want the whole bunch. This stuffed flatbread hit my herb craving head-on. It's packed with cilantro, dill, parsley, onion, garlic, and my favorite, sorrel, for a warm, chewy, tangy flatbread. The dough is easy to work, and it's a little richer than the simple dough used in scallion pancakes or chapati. I served crispy wedges of flatbread with strips of steak and a salad, and then made leftovers into breakfast, topped with a poached egg and a drizzle of green olive oil. My husband, who usually is in charge of our weekend breakfasts, couldn't believe his luck! —Faith Durand
6 to 8
For the dough
3 1/2 cups
all-purpose flour + more for kneading and rolling
eggs, lightly beaten
olive or sunflower oil
For the filling
large onion, diced
medium bunch (about 7-8) green onions
medium bunch (about 6) green garlic
butter for sautéing, plus more melted butter for the tops
medium bunch fresh sorrel, thinly chopped
medium bunch of fresh dill
medium bunch fresh cilantro
medium bunch fresh parsley
fresh serrano pepper, seeded and diced
Salt and freshly ground black pepper
In This Recipe
For the dough
To a large mixing bowl sift the flour, salt and sugar. In a measuring cup combine eggs, yogurt and oil. Slowly incorporate the wet ingredients to the dry, mixing well and kneading into soft smooth dough, gradually adding drops of warm water to soften it if necessary.
Transfer to a lightly floured surface and knead for 5 to 10 minutes or long enough to have smooth elastic dough; cover with a bowl and let it rest for half an hour.
For the filling
Wash the greens and herbs; thoroughly dry in paper towels. Melt butter in a sauté pan on medium heat; add the diced onion. Separate the white parts of the green onions and garlic; then finely chop the white parts, add to the pan; and sauté until just softened, for about 5 to 7 minutes. Cool to room temperature.
Finely chop the green parts of the onions and garlic, sorrel and herbs; add them to the sautéed onions and garlic; then add the serrano pepper and lemon juice; mix well.
On a lightly floured surface cut the rested dough in eight sections; roll out each section to no more than 1/16- inch thick round.
Spread about 4 packed tablespoons of the filling on one half of the round, leaving 1/2-inch border, sprinkle with some salt and pepper and cover with the other half, lightly pushing out the air. This step will prevent the pancakes from bubbling up when toasting. Using a fork or your fingers tightly press the edges and then with a sharp knife cut of a thin strip around the edge.
Toast on a hot iron griddle or in a large heavy-bottomed skillet. Do not use butter or oil during the frying. Cook for about 2-3 minutes per side. Spread the tops of the cooked Kutabi with melted butter while still hot and place one on top of the other to serve.
Leftover dough can be wrapped in plastic wrap and stored in the refrigerator for 1 to 2 days, along with any filling. Let the dough come to room temperature then roll, fill, and cook as directed above.