Azerbaijani Kutab Pumpkin Flatbreads

Ingredients

• 4 small flour tortillas
• 2 cups grated pumpkin or butternut squash
• 1 small onion, minced
• 1 tbsp extra-virgin olive oil
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground sumac
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Heat 1 teaspoon of the olive oil in a skillet over medium heat and cook the minced onion with a pinch of salt for 5 minutes, until soft and golden at the edges.
2. Add the grated pumpkin and cook for 8 to 10 minutes, stirring often, until it has collapsed, lost its raw smell, and any liquid has cooked away. A wet filling will tear the bread.
3. Stir in the garlic and sumac, season with salt and pepper, and cook for 1 minute more. Taste and adjust; pumpkin needs more salt than you expect. Let the filling cool.
4. Lay a tortilla flat and spread a quarter of the cooled filling over one half in a thin, even layer, leaving a 1/2-inch border clear.
5. Fold the tortilla into a half-moon and press the edge firmly closed. Press the whole parcel flat with your palm so the filling reaches the edges.
6. Heat a dry skillet or griddle over medium heat with no oil at all. Cook each kutab for 2 to 3 minutes per side, pressing lightly, until blistered and browned in patches.
7. Brush the hot breads with the remaining olive oil, cut them into wedges, and serve with lemon wedges and the fresh herbs.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.