Armenian Jingalov Hats (Herb-Stuffed Flatbread)

Cooking method

1. Step 1:

   

   How do you make Armenian jingalov hats? Gather your ingredients — starting with the dough. Use a refined, neutral-tasting oil, and good water, filtered or bottled.

2. Step 2:

   

   How do you make the dough? Take a deep bowl and sift the flour and salt into it. Sifting not only removes any stray bits, it also aerates the flour, which makes for better results.

3. Step 3:

   

   Pour the water and vegetable oil into the flour. The oil makes the dough more elastic.

4. Step 4:

   

   Start mixing. Stir with a spoon first, then switch to your hands. For an easier time, turn the dough out onto a floured surface.

5. Step 5:

   

   Knead the dough until smooth and even. It should stay soft. Wrap it in plastic wrap and let it rest on the counter for 30 minutes.

6. Step 6:

   

   How do you make the filling? Grab lots of greens: green onions, lettuce, sorrel, dill, spinach, nettle, parsley, cilantro, and beet greens all work. The more, the better.

7. Step 7:

   

   Sort through the greens, pull off any tough stems, wash them, then dry them well with a towel. Finely chop each kind of green.

8. Step 8:

   

   Most of the greens and herbs in the filling should be mild in flavor, with a smaller amount of the strongly aromatic, punchy ones. And cilantro is a must. Of course, you can adjust the proportions to your own taste. Feel free to experiment and land on your favorite combinations.

9. Step 9:

   

   Tip the chopped greens into a large bowl and mix them well.

10. Step 10:

    

    Divide the rested dough into pieces of about 60 grams and roll them into balls. Be sure to cover them with a towel so they don't dry out. I ended up with 12.

11. Step 11:

    

    On a well-floured surface, roll each ball out into a very thin round.

12. Step 12:

    

    In a separate cup, mix enough filling for 2 flatbreads with 2 tablespoons of vegetable oil and some salt. Don't salt all the filling at once, or the greens will start to release their juices.

13. Step 13:

    

    Spread a portion of filling over the rolled-out dough, leaving a 1–1.5 inch (3–4 cm) border. Pile on plenty — it shrinks a lot as it cooks.

14. Step 14:

    

    Lift the edges of the round up to the center and pinch them together.

15. Step 15:

    

    Before you seal it all the way, press the flatbread gently with your hands to push out the air, then pinch it shut completely.

16. Step 16:

    

    Cook the jingalov hats on both sides in a dry skillet over medium heat until browned.

17. Step 17:

    

    The bread cooks very fast, so keep an eye on it while you roll out and fill the next flatbreads.

18. Step 18:

    

    Stack the finished jingalov hats in a pile. Serve hot. Enjoy!