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Armenian tortillas with herbs

Armenian Herb Flatbreads (Zhingyalov Hats)

A wholesome — and, above all, delicious — Armenian dish. These herb-stuffed flatbreads are as tasty as they are good for you. Traditionally the filling is a mix of up to 30 different greens, but those can be hard to track down. Good options include spinach, green onion, cilantro, dill, nettle, sorrel, and parsley. For mine I used sorrel (it adds a pleasant tang), green onion, nettle, and parsley. They came out wonderful — even my kid loved them. I'd recommend giving them a try.

Alinka

Recipe author

Composition / ingredients

Servings:

Flour

200

Water

Salt

Butter

Parsley

0.3

Green onion

0.5

Sorrel

Nettle

Ground black pepper

0.3

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 7 g

Fats 16 % 9 g

Carbohydrates 71 % 40 g

266 kcal

GI: 3 / 0 / 98

Cooking method

Step 1:

Gather the ingredients for the flatbreads and let's get started. Rinse the greens well and dry them thoroughly.
Step 2:

Now make the dough. Mix the flour with half a teaspoon of salt and add the water. Knead a firm dough, like you would for dumplings. Knead it well, then let it rest for 30 minutes at room temperature.
Step 3:

Finely chop all the greens. First, though, blanch the nettle with boiling water so it doesn't sting.
Step 4:

Divide the dough into flatbreads. I got 5 out of mine.
Step 5:

Roll each one out, place a fifth of the greens in the center, and sprinkle with salt and ground black pepper.
Step 6:

Carefully pinch the edges shut. Shape all 5 flatbreads the same way.
Step 7:

Set the flatbreads on a preheated dry skillet.
Step 8:

Cook the flatbreads on both sides for a few minutes each, until brown spots appear. Take them off the pan and brush them with butter.
Step 9:

These flatbreads are delicious either hot or cold. Take a bite and enjoy. Bon appetit!