Göy qutabı
Vegetarian
Paper-thin half-moon flatbreads filled with wilted spinach, spring onion and herbs, cooked on a dry pan and brushed with butter. Served with sumac and yogurt.
Göy qutabı is an Azerbaijani bread, ready in about 1 hour 20 minutes and made with all-purpose flour, spinach and butter. It serves 4 and is rated intermediate to cook.
- Prep
- 40 min
- Cook
- 20 min
- Rest
- 20 min
- Total
- 1 h 20 min
- Serves
- 4
- Level
- Intermediate
- Calories
- 371
Ingredients
Dough
Filling
Method
Step 1
Knead the flour, warm water and salt into a soft, smooth dough. Cover and rest 20 minutes.
- 8 min
How it looks · Photo: Klaus Nielsen on Pexels Step 2
Mix the spinach (opens in a new tab), spring onion (opens in a new tab), herbs and salt, squeezing with your hands until the greens wilt. Pour off any liquid.
- 5 min
Step 3
Divide the dough into 12 balls and roll each very thin into a 18 cm circle. Spread a thin layer of filling over half, fold over and press the edges to seal.
Step 4
Cook on a dry, hot frying pan or griddle for 1–2 minutes per side until speckled brown. Brush both sides generously with melted butter (opens in a new tab) and stack.
- 20 min
- medium-high heat
- Frying pan / skillet (opens in a new tab)
How it looks · Photo: Muhammad Khawar Nazir on Pexels Step 5
Serve warm, sprinkled with sumac (opens in a new tab), with yogurt (opens in a new tab) alongside.
- 1 min
How it looks · Photo: Willians Huerta on Pexels
About this dish
- Origin
- Azerbaijan · Well documentedMore food from Azerbaijan
- Dish
- Breakfast · Lunch · Snack · Breads & flatbreads · Street food
- Cooking method
- Pan-fried, Toasted
- Taste
- herby, fresh, buttery, tangy
- Diet
- Vegetarian (lacto-ovo) · No nut ingredientsWith the listed swaps: Vegan, Plant-based, Ovo-vegetarian, Dairy-freeWorked out from the ingredients. How labels work
All labels
Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free - Good for
- Street food · Budget-friendly
- Cook more with
- All-purpose flour · Spinach · Butter · Spring onion · Coriander leaves · Dill
- Techniques
- Toasting · Pan-frying · Spice roasting (dry-roasting) · Kneading
Allergens
- Contains, can be adapted: Milkfrom butter, yogurt
- Contains: Wheatfrom all-purpose flour
- Contains: Glutenfrom all-purpose flour
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
371 kcal per serving
Calculated1 serving ≈ 231 g · recipe makes 4
Where the energy comes from
- Protein 11%
- Carbohydrate 66%
- Fat 22%
| Nutrient | Per serving | Per 100 g* |
|---|---|---|
| Energy | 371 kcal | 161 kcal |
| Protein | 10.6 g | 4.6 g |
| Carbohydrate | 61.7 g | 26.8 g |
| Net carbohydrate | 57.4 g | 24.9 g |
| Sugars | 0.9 g | 0.4 g |
| Added sugars | 0 g | 0 g |
| Fibre | 4.4 g | 1.9 g |
| Fat | 9.3 g | 4 g |
| Saturated fat | 5.3 g | 2.3 g |
| Trans fat | — | — |
| Cholesterol | 22 mg | 9 mg |
| Sodium | 863 mg | 374 mg |
| Salt equivalent | 2.2 g | 0.9 g |
Vitamins & minerals per serving
- Potassium
- 621 mg
- Calcium
- 120 mg
- Iron
- 6.3 mg
- Magnesium
- 85 mg
- Vitamin A (RAE)
- 473 µg
- Vitamin C
- 31 mg
- Vitamin D
- 0 µg
- Vitamin B12
- 0 µg
- Folate (DFE)
- 387 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
- Optional ingredients are not included: sumac, yogurt.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Squeeze the greens with salt just before filling, or they will make the dough soggy.
Common mistakes
- Rolling the dough thick — qutab should be paper-thin so they cook in a minute or two.
Serve with
- Serve with ayran or black tea.
Storage
- Best eaten warm; keep covered for a few hours.
Reheating
- Warm briefly in a dry pan.
Variations
- Ətli qutab: Filled with spiced minced lamb and onion.
- Balqabaq qutabı: Filled with sweet pumpkin, onion and pomegranate seeds.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Recipe DNA
How this dish is built
Baker’s notes
Customise in Bread & BakeryTimeline and readiness cues
Mix and knead · about 35 min
Knead until smooth and soft; it should feel like an earlobe.
Rest · about 20 min
Covered so it doesn't dry out; relaxed dough rolls and shapes without springing back.
Bake · about 20 min
Puffed with golden-brown spots on both sides.
- Start to finish: about 1 h 15 min. Times are a guide — warmth changes everything; follow the cues.
The dough
| Ingredient | Role | Weight | Baker’s % |
|---|---|---|---|
| All-purpose flour | Flour | 300 g | 100% |
| Water | Water | 165 g | 55% |
| Salt | Salt | 3 g | 1% |
- Total flour
- 300 g
- Hydration
- 55%
- With milk, eggs…
- 55%
- Wholegrain
- 0%
Hydration = water ÷ flour × 100. Milk is about 87% water and eggs about 75%, so they’re shown separately as “with milk, eggs…”.
- Medium dough (55–65%) — soft and easy to knead; sandwich loaves and rolls.
- Salt 1% — on the low side (1.8–2.2% is typical for bread).
If something goes wrong
Pale crust
Likely causes
- Oven too cool
- Too little sugar or no milk/egg for browning
- Over-fermented (yeast ate the sugars)
What to do
- Check the oven with a thermometer
- Brush with egg wash or milk
- Shorten the fermentation
Burnt bottom
Likely causes
- Tray too close to the heat
- Dark tray absorbs more heat
- Too much sugar in the dough
What to do
- Bake on the middle shelf
- Double up trays or use a light-coloured one
- Lower the temperature 10–15 °C and bake a little longer
Tough or chewy flatbread
Likely causes
- Dough too stiff
- Not rested
- Cooked too slowly on too cool a pan
What to do
- Add water until the dough is soft and slightly tacky
- Rest 20–30 minutes covered so the gluten relaxes
- Cook on a very hot tawa or pan — quickly
Reviews & corrections
Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.
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