Gutap (Herb and Pumpkin Stuffed Flatbread)
The Quirky Foodster Team
Ingredients
- Plain flour, plus extra for dusting — 300 g (2 1/2 cups)
- Salt — 1/2 tsp
- Warm water — 160 ml (2/3 cup)
- Sunflower oil, for the dough — 1 tbsp
- Pumpkin, finely grated (or a mix of fresh dill, spring onion and coriander for herb filling) — 300 g (2 cups)
- Salt (for filling) — 1/2 tsp
- Black pepper — 1/4 tsp
Method
- Mix the flour and salt, then work in the warm water and oil to form a smooth, slightly firm dough. Knead for 5 minutes, then rest, covered, for 20 minutes.
- Meanwhile, mix the grated pumpkin (or chopped herbs) with salt and pepper; squeeze out any excess liquid from the pumpkin.
- Divide the dough into 8 pieces and roll each into a thin circle, about 18 cm (7 in) across.
- Spread a thin layer of filling over one half of each circle, fold the other half over and press the edges to seal.
- Cook each gutap on a dry, hot skillet for 2–3 minutes per side until browned in spots and cooked through.
- Serve warm, cut into wedges.
Introduction: Gutap are thin, half-moon flatbreads filled with either fresh herbs or grated pumpkin, folded over and
cooked dry on a hot griddle or skillet without oil.
Cultural Background: Gutap are thin, half-moon flatbreads filled with either fresh herbs or grated pumpkin, folded over and
cooked dry on a hot griddle or skillet without oil. They are one of the signature vegetarian dishes of
Turkmen cuisine, traditionally made in large batches for family gatherings.
Tips: Roll the dough very thin — gutap should be crisp, not doughy. Squeeze grated pumpkin well so the filling doesn't make the dough soggy.
Variations: Use grated potato and onion instead of pumpkin for a heartier filling. Brush lightly with melted butter after cooking for extra richness. This recipe is already an authentic vegetarian dish.
Storage: Store cooled gutap in an airtight container in the fridge for up to 2 days.
Reheating: Reheat in a dry skillet for 1–2 minutes per side, or in a 180°C (350°F) oven for 5 minutes.
FAQs:
Q: Do I need oil in the pan?
A: No — gutap are traditionally cooked dry, which keeps them light and lets the dough crisp naturally.
Q: Can I freeze the uncooked gutap?
A: Yes, freeze them uncooked between layers of parchment and cook from frozen, adding a minute or two per side.
Q: What dipping sauce goes with them?
A: Suzme (strained yogurt) is the classic accompaniment.
- Plain flour, plus extra for dusting — 300 g (2 1/2 cups)
- Salt — 1/2 tsp
- Warm water — 160 ml (2/3 cup)
- Sunflower oil, for the dough — 1 tbsp
- Pumpkin, finely grated (or a mix of fresh dill, spring onion and coriander for herb filling) — 300 g (2 cups)
- Salt (for filling) — 1/2 tsp
- Black pepper — 1/4 tsp
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