Zhingyalov Hats Recipe (Armenian Herb Flatbread)

Ingredients

Balance mild greens with aromatic, tart, and peppery herbs. Dry them fully and salt only just before filling.

• 2 cups (240 g) all-purpose flour
• 1/2 teaspoon fine salt
• 3/4 cup plus 1 tablespoon (195 ml) warm water, as needed
• 5 oz (140 g) spinach, finely chopped
• 4 oz (115 g) Swiss chard or beet greens, finely chopped
• 1 cup parsley, chopped
• 1/2 cup cilantro, chopped
• 1/2 cup dill, chopped
• 1/2 cup scallions, sliced
• 1/2 cup sorrel or watercress, chopped
• 2 tablespoons neutral oil
• 1/2 teaspoon fine salt
• Black pepper and red pepper flakes, to taste

How to make zhingyalov hats

1. Mix flour and salt. Add most of the water and knead 6 to 8 minutes into a smooth, soft dough.
2. Cover and rest 30 minutes. Divide into 8 balls and keep covered.
3. Wash and dry the greens very well. Chop and combine with oil and pepper; add salt only immediately before filling.
4. Roll one ball into a very thin 9- to 10-inch round. Put greens on one half, leaving a border.
5. Fold over, press out air, seal firmly, and gently flatten.
6. Cook in a dry skillet over medium heat for 2 to 3 minutes per side, until blistered.
7. Stack under a towel and serve warm or at room temperature.

Choosing and preparing the greens

Traditional mixtures can use many wild and cultivated greens. In a US kitchen, combine spinach or chard with parsley, cilantro, dill, scallions, and a smaller amount of sorrel or watercress. Wet greens or early salting can make the filling leak.

Cooking tips

• Roll the dough almost translucent without tearing it.
• Press out trapped air before sealing.
• Cook in a dry skillet so the surface blisters instead of frying.
• Keep cooked breads under a towel so they remain flexible.

Serving and storage

Serve warm or at room temperature, plain or with yogurt and lemon. For more breads and dishes to build a meal around it, explore our traditional Armenian food guide. Refrigerate cooled leftovers up to 3 days and reheat briefly in a dry skillet.

For another meatless Armenian dish with a very different texture, try chickpea and potato topik with tahini, onion, currants, and pine nuts.

Frequently asked questions

Is the dough yeasted?

Many versions use a simple unleavened flour, water, and salt dough. Resting makes it easier to roll thin.

Can I use fewer greens?

Yes. Aim for at least four or five kinds: a mild leafy base, aromatic herbs, scallions, and something tart or peppery.

Why is my filling watery?

Dry the greens thoroughly and add salt immediately before assembly.

Zhingyalov Hats (Armenian Herb Flatbread)

Recipe by Shayan

5.0 from 1 vote

Course: Main CourseCuisine: ArmenianDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

Thin Armenian flatbreads filled with fresh greens and cooked in a dry skillet.

Ingredients

• Dough

• 2 cups (240 g) all-purpose flour

• 1/2 teaspoon fine salt

• 3/4 cup plus 1 tablespoon (195 ml) warm water, as needed

• Filling

• 5 oz (140 g) spinach, finely chopped

• 4 oz (115 g) Swiss chard or beet greens, finely chopped

• 1 cup parsley, chopped

• 1/2 cup cilantro, chopped

• 1/2 cup dill, chopped

• 1/2 cup scallions, sliced

• 1/2 cup sorrel or watercress, chopped

• 2 tablespoons neutral oil

• 1/2 teaspoon fine salt

• Black pepper and red pepper flakes, to taste

Directions

• Mix flour and salt. Add most of the water and knead 6 to 8 minutes into a smooth, soft dough.
• Cover and rest 30 minutes. Divide into 8 balls and keep covered.
• Wash and dry the greens very well. Chop and combine with oil and pepper; add salt only immediately before filling.
• Roll one ball into a very thin 9- to 10-inch round. Put greens on one half, leaving a border.
• Fold over, press out air, seal firmly, and gently flatten.
• Cook in a dry skillet over medium heat for 2 to 3 minutes per side, until blistered.
• Stack under a towel and serve warm or at room temperature.

Sources

• Armenia Travel: Armenian cuisine
• Visit Armenia: cuisine and drinks