Azerbaijani thin stuffed flatbreads with lamb (Qutab)

1. Put the flour and salt in a bowl and gradually knead in about 160 ml of lukewarm water to make a smooth, elastic dough; cover and leave to rest for 30 minutes.

2. For the filling, very finely chop (or grate) the onions and work them thoroughly into the minced lamb with salt, pepper and half the sumac.

3. Divide the dough into 8 and roll each piece out on a floured board into a thin disc of about 20 cm.

4. Spread an eighth of the filling in a thin layer over one half of each disc, fold the other half over and press the half-moon edges together firmly with your fingers.

5. Cook in a dry heavy-based frying pan (without oil) over medium heat for 2-3 minutes per side until the dough is browned in patches and the meat is cooked through.

6. While still hot, brush with melted butter, stack them up and serve sprinkled with the remaining sumac and chopped coriander, with yoghurt.

Tip: The secret of qutab is very thin dough and a thin layer of filling – that's how it cooks quickly. You can also make it with herbs (göy qutab) or pumpkin.