Zhingyalov hats (herb-filled flatbread)

Zhingyalov hats is the herb flatbread of the Armenians of Karabakh: thin dough filled with as many as 15-20 kinds of wild and garden greens. Especially popular during Lent and in spring.

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Method

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1. Knead the flour with the salt, lukewarm water and oil into a smooth, soft dough, and rest covered for 30 minutes. ⏱ Timer: 30 min
2. Wash the greens, drain thoroughly, and chop very finely.
3. Mix with the oil, lemon juice, paprika and salt. Only add the filling to the dough right before frying, so it doesn't release liquid.
4. Divide the dough into 8 balls, and roll each into a thin, roughly 20 cm round.
5. Pile an eighth of the greens over one half, fold the other half over, and press the edges together; gently flatten the flatbread thin.
6. Fry in a dry, hot pan for 2-3 minutes per side, until patchily browned. Serve warm. ⏱ Timer: 2 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The more kinds of greens you use, the more distinctive it tastes; sorrel adds a tangy note.
• Don't salt the greens ahead, or they'll release liquid.

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