For the alphabet Q, I didn’t have to search for long. Qutab is an Azerbaijani flat bread. It is in the shape of crescent and is filled with a variety of ingredients. Qutab has many variations depending on the filling used. From meat to cheese, spinach you can go creative on the fillings. Brynza is a sheep milk cheese which has an unique flavour. The original recipe I saw used brynza ans some herbs as the filling. As Sruti is a great fan of cheese, I chose to make this version. Qutab are cooked on a convex griddle known as saj. Quatb is usually served with yogurt, green coriander, sumac and fennel.
The dough is unleavened and is pretty easy to make. As for the filling, I used cheddar as there is no way I could get Brynza here in Madurai. Add generous amount of cheese in the filling for a nice cheesy treat. You can also add a combination of cheddar and mozzarella. Feta also is a nice option for filling. If you use feta, adjust salt in the dough, as it will be very salty. My daughter loved this bread so much because of the huge amount of melted cheese inside. I added some coriander leaves as the garnish. And also tawa cooked the breads. After removing the bread from the stove, I slathered it with garlic butter which gives it the shine and an amazing flavour. Do try this with wheat flour if you don’t want to use refined flour/ maida.
Makes 2 Breads
All Purpose Flour / Maida – 1 cup
Salt – 1/2 tsp
Water as needed
Cheddar Cheese For Filling
In a bowl, mix together flour, salt and add enough water to make a stiff dough.
Coer and set aside for 10 minutes.
Knead the dough for a minute or two until smooth and elastic.
Divide it into two portions.
Roll each into a thin disc.
Place grated cheese on one side of the circle.
Apply water on the edge.
Now fold the circle into crescent shape.
Fold the edges to seal them together. If not sealed properly, the cheese would ooze through the opening.
Tawa cook the bread until both sides are golden.
Remove from stove and immediately brush the sides with garlic butter and sprinkle some chopped coriander.
Serve it hot.