Mix equal amounts of lentil flour and rice flour (I grind my own flours and highly recommend this - fresh and tasty!). Then add water that is a bit more than the two flours combined. For example, half cup of each flour plus a little over a cup of water. Stir. Let it sit for at least five hours or overnight. Sounds strange but it needs to ferment. Spread in a circle on a hot non-stick pan. Flip when done (surface will look dry) and then quickly add grated mozzarella, chopped aci biber, and qurudulmuş pomidor zeytun yağında (Bizim Tarla brendi). Wait a bit and flip one third over and then again to make a wrap. It's a wrap! Nuş olsun!
I will adapt this gluten-free recipe to qutab next. Stay tuned.
More pictures below of this very more-ish Baku summertime meal.
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