Kutab with cheese

Azerbaijani flatbreads made of unleavened dough with filling. A very simple dish, not difficult to prepare. In a dry frying pan, kutabs are baked like tortillas and do not stick. They can also be fried in vegetable oil, like chebureks. The cheese version can be varied by adding different types of greens, as well as mixing different types of cheese. Kutabs can be served on the table with yogurt, sour cream, vegetable salad, as well as tea and even beer.

Elena

The author of the recipe

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Composition / ingredients

servings:

Wheat flour

Water

Vegetable oil

Table salt

0.2

Hard cheese

250

Greenery (dried greens)

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 12 g

Fats 27 % 15 g

Carbohydrates 52 % 29 g

294 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 1 h

Step 1:
To cook kutab with cheese, we will take from the list the necessary amount of flour, water, vegetable oil, salt and for filling hard cheese and dried herbs.
Step 2:
First knead the unleavened dough: combine 2 cups of flour with a glass of water, add vegetable oil, a pinch of salt and mix.
Step 3:
Then knead the dough with your hands, gradually adding the remaining flour.
Step 4:
Form a ball from the dough, leave it for ten minutes and prepare the filling.
Step 5:
For the filling, grate hard cheese on a coarse grater.
Step 6:
Cut the dough into pieces of the same size, in this recipe there are 16 of them.
Step 7:
Sprinkle the tabletop with flour so that the dough does not stick during rolling.
Step 8:
Roll out each piece of dough thinly on the countertop with a rolling pin.
Step 9:
Put grated cheese on one half of the rolled flatbread, sprinkle it with dried herbs (optional).
Step 10:
Bend the tortilla in the middle, covering the filling with the free side.
Step 11:
If the edges of the tortilla are uneven, cut off the excess dough, press the edges with your fingers.
Step 12:
Then we fasten the edges of the cutab, pressing them down with a fork, as shown in the photo.
Step 13:
With a fork, we pierce the kutab in several places so that air escapes during frying.
Step 14:
Put the formed products on a hot, dry frying pan without fat and bake on a low heat for 2-3 minutes on one side so that they are slightly browned.
Step 15:
Meanwhile, we form the following kutabs in the same way.
Step 16:
Turn each kutab to the other side and continue cooking for another 2-3 minutes on low heat.
Step 17:
We remove the finished kutabs from the frying pan and put them on a flat dish, greasing them with butter. We serve kutabs hot on the table.