Et Gutabi - Azeri Meat-filled Flatbread
Categories: Azeri, Ethnic, Central Asia, Meat, Main dish
Yield: 1 BATCH
Dough:
4 c All-purpose flour + extra for kneading
2 ts Salt
2 c water @ room temp
Filling:
1/2 lb Ground beef
1/2 lb Ground lamb
1 c Onion minced
`/1 ta Dill seeds
1 tb sour fruit paste
Salt & pepper to taste
1 ea Unsalted butter stick
Sunflower or corn oil as needed
Sumac powder as required
Dough:
Sift flour into a large bowl.
Add salt then stir to mix well.
Form a well in center.
Gradually add water as you stir with your hand until a rough ball forms.
Sprinkle a large working surface with some flour.
Scrape your dough onto this floured surface.
Knead dough for approx. 10-12 mins. until smooth but not tight.
Add more flour if idough sticks to your hands.
Do not add too much flour or your dough will be tight be very difficult to roll out.
You will add more flour to this dough while rolling it.
Divide dough into 12 equal parts.
Shape each part into a ball.
Work with only 1 ball at a time.
Keep all other balls covered with a damp kitchen cloth.
Filling:
Combine all ingredients then mix well.
Roll out your dough then ransfer 1 ball onto a lightly floured surface.
Sprinkle this dough with some flour.
Lightly pat on with your hand to flatten then begin rolling with a thin rolling pin.
Rotat youre dough with each rolling until it is about 5"-6" in diameter.
Sprinkle this circle with some flour then spread it evenly with to cover entire surface of your circle.
Begin wrapping this circle around your rolling pin at a slight angle from you.
Wrap until the very end then turn your dough so that your rolling pin is parallel to you.
Unwrap dough swiftly.
Continue to do this step in this manner.
Sprinkle dough before each wrapping & thinning process.
Continue rolling until you obtain a nicely thin 10" circle.
Filling:
Spread half of your dough circle with a thin but dense layer of meat stuffing.
Cook, following either of the methods below:
Cook on a pre-heated griddle or a non-stick frying pan.
Cook first 1 one side until slightly browned.
Turn to cook other side.
Remove from griggle then transfer onto a plate.
Brush tops with butter while still hot.
Continue cooking these flatbreads.
Stack your cooked gutabs on top of each other.
Sprinkle with powdered sumac then serve immediately.
ORIGIN: Anya Djavadov, Baku-Azerbaijan, circa 1997
Categories: Azeri, Ethnic, Central Asia, Meat, Main dish
Yield: 1 BATCH
Dough:
4 c All-purpose flour + extra for kneading
2 ts Salt
2 c water @ room temp
Filling:
1/2 lb Ground beef
1/2 lb Ground lamb
1 c Onion minced
`/1 ta Dill seeds
1 tb sour fruit paste
Salt & pepper to taste
1 ea Unsalted butter stick
Sunflower or corn oil as needed
Sumac powder as required
Dough:
Sift flour into a large bowl.
Add salt then stir to mix well.
Form a well in center.
Gradually add water as you stir with your hand until a rough ball forms.
Sprinkle a large working surface with some flour.
Scrape your dough onto this floured surface.
Knead dough for approx. 10-12 mins. until smooth but not tight.
Add more flour if idough sticks to your hands.
Do not add too much flour or your dough will be tight be very difficult to roll out.
You will add more flour to this dough while rolling it.
Divide dough into 12 equal parts.
Shape each part into a ball.
Work with only 1 ball at a time.
Keep all other balls covered with a damp kitchen cloth.
Filling:
Combine all ingredients then mix well.
Roll out your dough then ransfer 1 ball onto a lightly floured surface.
Sprinkle this dough with some flour.
Lightly pat on with your hand to flatten then begin rolling with a thin rolling pin.
Rotat youre dough with each rolling until it is about 5"-6" in diameter.
Sprinkle this circle with some flour then spread it evenly with to cover entire surface of your circle.
Begin wrapping this circle around your rolling pin at a slight angle from you.
Wrap until the very end then turn your dough so that your rolling pin is parallel to you.
Unwrap dough swiftly.
Continue to do this step in this manner.
Sprinkle dough before each wrapping & thinning process.
Continue rolling until you obtain a nicely thin 10" circle.
Filling:
Spread half of your dough circle with a thin but dense layer of meat stuffing.
Cook, following either of the methods below:
Cook on a pre-heated griddle or a non-stick frying pan.
Cook first 1 one side until slightly browned.
Turn to cook other side.
Remove from griggle then transfer onto a plate.
Brush tops with butter while still hot.
Continue cooking these flatbreads.
Stack your cooked gutabs on top of each other.
Sprinkle with powdered sumac then serve immediately.
ORIGIN: Anya Djavadov, Baku-Azerbaijan, circa 1997
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