Kutabs with herbs and Adyghe cheese

Pour the flour into a bowl, make a recess in the center of the flour, add salt and water, knead the smooth dough in a dough mixer or with your hands. As soon as the dough does not stick to your hands, the dough is ready.
Leave the dough for 20 minutes. Meanwhile, finely chop all the greens and grate the cheese on a coarse grater. Put the greens, cheese in a large bowl, add salt and black pepper, mix everything well. If you decide to replace Adyghe cheese with cheese or suluguni cheese, pay attention to the amount of salt added to the greens, the cheese may be salty, in this case you need to add less salt or not add at all.
Divide the dough into small pieces of about 50 g. Roll out each piece into a round, thin cake, about 1 mm thick.
Put 2 tablespoons of filling on half of the rolled flatbread and distribute evenly, cover the filling with the second half of the flatbread, gently press it on top so that the air comes out and connect the edge of the flatbread well, trim the excess dough along the edge carefully.
Preheat the pan, turn down the heat to medium and bake the kutabs in a dry pan for 2 minutes on each side, until golden brown.
Grease the finished kutabs with melted butter and stack them on top of each other. Sour cream can be served to the kutabs. Bon appetit!