Gluten-Free Herbed Qutabs (Azerbaijani Style, Easy)

Published: February 27, 2026
Leyla YilmazLeyla Yilmaz
Categories: Vegetarian, Gluten-Free
Tags: gluten-free, Vegetarian, Balanced, Azerbaijani, Herbs, Shareable
A professional, appetizing food photography shot of Gluten-Free Herbed Qutabs: golden, pan-fried flatbreads folded over a vivid green herb filling with visible dill, cilantro, and parsley, crumbled feta, lemon wedge and a small bowl of yogurt dip on the side. Cuisine: Azerbaijani/Caucasian style, rustic yet refined presentation on a ceramic plate with fresh herbs scattered around. Style: bright natural light, shallow depth of field, restaurant-quality food magazine photography. IMPORTANT: No text, no labels, no captions, no words on the image. Pure food photography only.

Herbed Qutabs

These herbed qutabs are one of my favorite ways to celebrate big, fresh flavors with a light touch. Using a simple gluten-free dough and a vibrant mix of dill, cilantro, parsley and green onions, the folded pancakes are crisp on the outside and softly herbaceous inside — brightened with lemon and a touch of feta for balance.

They’re surprisingly easy to pull together and make a lovely balanced meal when paired with plain yogurt or a crisp salad. I love them for a relaxed weeknight dinner or as a shareable appetizer when friends come by.

Ingredients

  • 2 cups gluten-free all-purpose flour (cup-for-cup blend)
  • 1/2 tsp xanthan gum (if your blend lacks it)
  • 1 tsp fine salt
  • 3/4 cup warm water
  • 1 tbsp olive oil (for dough)
  • 2 cups mixed fresh herbs (dill, cilantro, parsley), chopped
  • 4 pieces green onions, thinly sliced
  • 2 cups fresh spinach, chopped (optional)
  • 4 oz feta cheese, crumbled
  • 1 tbsp fresh lemon juice
  • 1/4 tsp black pepper
  • 1/2 tsp extra salt for filling
  • 2 tbsp olive oil or butter for frying
  • 1/2 cup plain yogurt (for serving)

Instructions

  1. Make the dough: In a medium bowl whisk the gluten-free flour, xanthan gum (if using), and 1 tsp salt. Add warm water and 1 tbsp olive oil and stir until a soft, slightly sticky dough forms. Let rest 10 minutes to hydrate.

  2. Prepare the filling: In a bowl combine chopped herbs, green onions, chopped spinach (if using), crumbled feta, lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Mix well and taste — the herbs should be bright and slightly salty to balance the dough.

  3. Divide and roll: Divide the dough into 8 equal pieces (about 2 oz each). On a sheet of parchment or a lightly floured surface with a little gluten-free flour, roll each piece into a thin 6–7 inch round. Keep rounds covered with a towel to prevent drying.

  4. Assemble qutabs: Spoon about 2 tbsp of the herb filling onto one half of each dough round, leaving a 1/4 inch border. Fold the other half over and press edges firmly to seal; crimp the edge with fingers to ensure closure.

  5. Cook: Heat a large skillet over medium heat and add 1/2 tbsp oil or a small knob of butter. Cook qutabs 2–3 minutes per side until golden and crisp, adding more oil as needed and working in batches so the pan isn’t crowded.

  6. Finish and serve: Transfer cooked qutabs to a plate, squeeze a little extra lemon over them if desired and serve warm with plain yogurt for dipping and extra herbs alongside.

Tips & Notes

  • If your gluten-free flour blend already contains xanthan gum, omit the extra; otherwise the 1/2 tsp helps the dough hold together.
  • Keep rolled rounds covered while you work — GF dough dries out faster than wheat dough and will crack if exposed.
  • Cook on medium heat so the exterior crisps without burning and the filling warms through; lower heat if the outsides brown too fast.
  • Make ahead tip: Prepare the filling a day ahead for deeper flavor and shape qutabs just before frying. Reheat gently in a skillet or oven.