Zhingyalov HatsHerb-Stuffed Flatbreads
Zhingyalov Hats are Armenian flatbreads filled with a generous mixture of greens and herbs. The exact blend varies by season and household.
Prep
45m
Cook
25m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 450gAll-Purpose Flour
- 7gSalt
- 260mlWater
Filling
- 250gSpinach (finely chopped)
- 150gKale (finely chopped)
- 120gOnion (finely chopped)
- 25gFresh Parsley (finely chopped)
- 20gFresh Dill (finely chopped)
- 10gFresh Mint (finely chopped)
- 5gSalt
- 2gBlack Pepper
- 15mlVegetable Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the all-purpose flour with the salt, then add the water and knead until you have a soft, smooth dough. Cover and let it rest.
- 02
Combine the spinach, kale, onion, fresh parsley, fresh dill, fresh mint, salt, and black pepper in a large bowl.
- 03
Drizzle in the vegetable oil and toss the herbs and greens until lightly coated.
- 04
Divide the dough into equal pieces and roll each one into a very thin circle.
- 05
Mound the herb mixture onto one half of each round, fold the dough over, and press the edges firmly to seal.
- 06
Cook the flatbreads on a dry or very lightly greased hot skillet over medium heat until the dough is spotted with brown patches and the greens inside are wilted and tender.
- 07
Serve the flatbreads hot while the filling is still fragrant.
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