Armenian Zhingyalov Hats Herb Flatbreads
Paper-thin griddled flatbreads packed with a balanced mixture of leafy greens and fresh herbs.
About This Dish
Zhingyalov hats celebrates seasonal greens: the filling should be abundant, finely chopped, and balanced so no single bitter or aromatic herb dominates.
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Stages
- Preparation45 min
- Cooking25 min
Step-by-Step Instructions
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1
Mix the flour, water, and 7 g salt into a soft dough. Knead for 8 minutes, cover, and rest for 30 minutes.
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2
Wash and dry all greens thoroughly. Chop them finely, then mix with the scallions, herbs, paprika, pepper, oil, and remaining salt just before filling.
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3
Divide the dough into six pieces. Roll one piece into a very thin 28–30 cm round and mound one-sixth of the greens over half.
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4
Fold over the bare half, press out trapped air, and seal the edge firmly. Repeat with the remaining dough and filling.
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5
Cook each flatbread on a hot dry griddle for 2–3 minutes per side, until blistered with dark spots. Stack under a towel and serve warm.
