I adore Dagestan miracles, and Azerbaijani kutabs, and Uzbek Kok-Samsa, and Turkish gozleme and others-other delicious flatbreads from unleavened dough with various fillings. If I knew earlier that they are so easy to do, and the result is so awesome, I would cook every day.
Recipe (for 8 pieces):
Dough. Whole grain flour 300gr. + 200-250 ml. water (if desired, you can replace it with milk or something sour-milk like kefir) + 1 tsp. salts no slide (optional).
The amount of water is very dependent on the flour. I first pour 200 ml, and then gradually add water if the dough is too steep.
Flour is desirable to sift, withstir it with salt, pour water into the center of the mixture, mix everything without kneading, leave the dough for 25-30 minutes in an airtight container. This is necessary in order to strengthen the gluten and swell the coarse particles of wheat flour, since it is whole grain. After this time, you will notice that the dough will be slightly different, more plastic.
We continue kneading with our hands. Kwhen the dough has become elastic and strong (similar in consistency to heated plasticine), twist it into a sausage or ball and put it back in an airtight container so that it does not dry, and leave to rest for 30-40 minutes.
Then take out the dough, cut it in half, then these halves into 2 more parts and so on until there are 8 pieces, then knead them in your hands to the state of a thick cake and again put it in an airtight container so that the dough does not dry and let it rest for 20 minutes. This is necessary to make the dough more pliable and well rolled into thin cakes.
Next, take a piece of dough and roll it with a rolling pin from the center to the edges in a very thin layer (no more than 1 mm). I recommend sprinkling the surface and rolling pin with flour. In the process, I turn the dough on one side, then on the other, so that it does not stick to the surface. If desired, you can make smooth round cakes (I cut out The Shape of a salad bowl).
Do not throw out the remains, but crush and put them in an airtight container to the rest of the dough pieces. When they are enough to roll out another cake from them – roll out as described above.
Filling.
2 large bunches of cilantro, and one bunch of green onions, tarragon and parsley + 200 gr. suluguni or cottage cheese. Greens should be very much, its composition can be changed to your taste. All grind and mix. After careful mixing, the Greens will lose 2 times the volume – this is what we need.
How to do.
Put 1/8 of the filling on half of the cake, retreating 1 cm from the edge. Close the filling with the second half and, pressing with a fork on the edges, tightly fasten them. Do this with the rest of the potential kutabs.
Preheat a frying pan, fry without oil on medium heat for 3-4 minutes on each side. Hot kutab optionally lubricate with butter (I lubricate melted) and serve with a sauce of matsoni and garlic or with sour cream/Greek yogurt.
Sauce is required! It brilliantly shades the taste of the cake, without it it is absolutely not the same.
Also, these tortillas can be baked, not fried. In a well-heated 220C oven until golden brown. This is usually about 7-10 minutes. Look at your oven.
Important:
It is important to roll out the dough as thin as possible and constantly dust the work surface and rolling pin with flour so that it does not have to be painfully long to peel it off.
If the dough cake is the size of the bottom of the pan, then you can fry two pitchers at the same time, because you just fold them in half, and they will fit perfectly. I randomly did just that, and it turned out to be very convenient.
Experiment with the filling (cheese, cottage cheese, various greens, meat, eggs, potatoes, etc.)
From this dough I make Kok-Samsa.
For 8 pieces, I used exactly the same proportions of ingredients as in the recipe for kutabs, which is described above.
That is, only the type of cake changes, and the amount of dough and filling for them is the same.
How to make such a cake.
Divide the dough into 8 parts, roll each into a thin layer (1 mm), lay out the filling, mold the cake in the manner of dumplings, and then again walk on top with a rolling pin. Fry in a dry skillet over medium heat for 3-4 minutes on each side. Hot Kok-Samsa is also greased with melted butter and served with sour cream or any other sour-milk sauce .matsoni yogurt).
These cakes can similarly be baked.
And this one with pumpkin, spices and walnuts:
Pumpkin filling recipe (also for 8 pieces):
Pumpkin 800 GR., onion 300 GR., walnuts – a generous handful, a couple of pinches of nutmeg, a little cinnamon, freshly ground black pepper, salt. To taste any herbs: hops-suneli, utsho-suneli, thyme, rosemary, oregano.
Onions need to be finely chopped, browned until golden, add grated pumpkin to it, press until the pumpkin is ready, add spices. In advance I wash nuts and Podsuzhivu nuts in the oven. Then chop the nuts with a knife and add to the filling. Let it stand for 20 minutes, then divide into 8 parts (I draw the same sectors with a spoon right in the container with the filling, so as not to be mistaken;)