Entree: Armenia – Armenian Diaspora Classics – Ժինգյալով հաց ➤ Zhingyalov hats (Thin flatbread filled with a fine chopped mixture of herbs and greens, baked until crisp)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 12 min

Total 52 min

Ingredients

- 3 cups (420 g) all-purpose flour, plus extra for dusting
- 1 tsp (5 g) salt for dough
- 1 cup (240 ml) lukewarm water, plus more if needed
- 2 tbsp (30 ml) vegetable oil for dough
- 1 lb (454 g) mixed edible herbs and greens (for example parsley, cilantro, dill, spinach, sorrel, scallions, chives), packed and very finely chopped
- 1/2 cup (60 g) finely chopped purslane or additional spinach (optional, as part of the mixed greens)
- 1/2 cup (60 g) finely chopped walnuts (optional)
- 1 tsp (2 g) ground sumac (optional)
- 1 to 1 1/2 tsp (6–8 g) salt, adjusted to taste for the filling
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) clarified butter or melted butter for brushing, plus extra for serving
- 2 tbsp (30 ml) vegetable oil for the griddle or baking surface

Instructions

1. Make the dough: combine flour and 1 tsp (5 g) salt in a bowl, add water and 2 tbsp (30 ml) oil, and mix into a soft, elastic dough. Knead 5–7 minutes until smooth, cover and let rest 30 minutes.
2. Prepare the filling: very finely chop or mince the mixed herbs and greens (a sharp knife or mezzaluna works best). In a bowl combine the chopped greens, optional purslane and walnuts, sumac if using, 1–1.5 tsp (6–8 g) salt and 1/2 tsp (2 g) pepper; mix well and taste, adjusting seasoning.
3. Divide rested dough into 4 equal portions. On a floured surface, roll each portion into a thin round about 10–12 inches (25–30 cm) in diameter, dusting with flour sparingly to prevent sticking.
4. Working on one rolled round at a time, spread approximately one quarter of the herb mixture evenly over the dough to leave a narrow border. Fold or roll the dough gently to cover the filling if desired, or leave open-faced (regional variations vary); press and smooth the top so filling is compact and even.
5. Cook the breads: heat a heavy cast-iron griddle or baking sheet over medium-high heat and brush with a little oil. Cook each flatbread 2–4 minutes per side (or bake in a very hot oven/wood-fired oven until crisp), pressing occasionally so the bread cooks evenly and the filling steams through.
6. Remove from heat and immediately brush with clarified butter. Serve warm or at room temperature, cut into wedges. Zhingyalov hats are traditionally eaten with plain yogurt or a smear of butter.