The dough for qutab is made from just flour and water, rolled out paper-thin. Skilled cooks roll a piece of dough into a perfect circle, place the filling on one half, and fold it over into a half-moon shape - all in just a few seconds. Watching a qutab cook quickly speckles and bubbles is a bit like watching a pancake.
Different fillings change the colour of the qutab. Spinach makes it look greenish through the thin dough. Pumpkin makes it golden orange. Meat makes it a deeper brown. A plate of mixed qutabs looks like a half-moon rainbow.
Qutab is a brilliant lunchbox food. They are flat, sturdy, easy to hold and don't drip. Many Azerbaijani children take cold qutab to school, wrapped in paper, and unwrap it during the break. They taste just as good cold as warm.
Lots of cuisines around the world have flat stuffed breads - tacos in Mexico, parathas in India, calzones in Italy, dumplings in China. Qutab is Azerbaijan's brilliant version of the same clever idea: dough plus filling equals lunch.

