500grams(1 pound 2 ounces, ~3 1/2 cups) plain flourplus extra for kneading and dusting
Lamb, Onion & Molasses Filling:
350grams(12 ounces) minced lambor a 50/50 mix of minced beef and pork
150grams(5 1/2 ounces) onionsfinely diced or grated
1 1/2teaspoonsfine sea salt
Melted unsalted butterfor brushing
Ground sumacfor sprinkling
To make the dough:
Mix the measured water, egg and salt together in a bowl, then gradually add the flour, combining it with your hand. Tip the dough out on to a well-floured work surface and start kneading it. The dough should be firm but not too dry and should stop sticking to your hands after kneading in some extra flour.
Divide the dough into 10 ball-shaped pieces and leave to rest in the refrigerator for 30 minutes, covered with a damp tea towel or clingfilm.
To make the Lamb, Onion & Molasses Filling:
Mix all the ingredients (except the butter and sumac) together.
Test the filling for seasoning by frying a little piece of the mixture in a small pan until cooked through and then tasting- it should be well seasoned.
Roll out each piece of dough on a lightly floured work surface as thinly as you can into a 20 cm (8 inch) round.
Spread 50 grams (1 3/4 ounces) of the filling on the bottom half of each round, then fold the top half over the filling and pinch the edges together to create. half-moon shape.
Heat a large frying pan until hot- don't use any fat, as we are dry-frying here. Add 1-2 qutabs and cook over a medium-high heat for 2-3 minutes on each side until the flatbread is golden and speckled with dark blisters. If you are using a raw meat filling, try to cook the qutabs at a slightly lower temperature, making sure that the filling is thoroughly cooked through.
Brush the cooked qutabs with a little melted butter as soon as they come out of the pan and sprinkle over some sumac.