|Cook Time||60+ minutes|
- 25 g vegetable oil
- 25 g melted butter (ghee)
- 3 g salt
- sumac (if desired) or pomegranate seeds
- 600 g flour, plus some more for dusting
- 400 g greenery [any of your choice (spring onions, coriander, dill, spinach, etc. – spinach may be taken in greater quantity if desired)]
- Sift all the flour into a bowl and add in the salt.
- Pour room temperature water and oil into the flour and knead the dough so that it is not too stiff.
- Cover it with a cloth and let it rest for 30 minutes.
- Meanwhile cut the variety of greenery finely, removing the stiff stalks.
- When the dough is ready, divide it into 15 – 18 parts.
- Roll every piece on a flour-dusted panel into a thin (nearly transparent) flat pancake.
- Keep the rolled cakes under a thick cloth or a plastic sheet to prevent them from drying up.
- Put a dry frying pan with a thick bottom on the stove to heat up.
- Put some stuffing on half of the pancake, salt a bit to taste and then cover it with the other half of the pancake, thoroughly pinching the edges.
- The stuffing should be evenly spread all over the kutaby (pancake) and the edges should be very thin. (Extra dough may be cut off).
- Fry the kutaby on a dry well-heated frying pan for about 1 and a half minutes on either side.
- When ready smear the kutaby with butter and serve hot or warm (dusted with sumac if desired).
Share this Recipe