Zhingyalov Hats (Armenian Flatbread Stuffed with Fresh Greens)
Local name: Ժինգյալով հաց
In short: A thin flatbread folded around a thick layer of chopped greens and herbs, cooked on a dry hot pan until blistered and golden. Vegan and budget friendly. It takes about 1 h in total and makes 4 servings.
- Prep
- 40 min
- Cook
- 20 min
- Resting
- 30 min
- Total
- 1 h
- Servings
- 4
- Difficulty
- Medium
- Calories
- 385 kcal
More greens than dough: that is the idea behind zhingyalov hats, also spelled jingalov hats. Spinach, chard, beet leaves, cilantro, dill, parsley and green onions are all common in the filling. The greens are salted and squeezed dry so the dough stays crisp, then sealed inside a thin sheet of dough and cooked on a hot dry pan. It is cheap, vegan and needs only a handful of pantry staples.
Instructions
- Wash the greens well and dry them completely. Chop them finely, discarding any thick stems. Toss with 1 tsp salt and leave for 10 minutes while you make the dough.
- Mix the flour and 1/2 tsp salt in a bowl. Add the water and 1 tbsp oil and knead for 8 minutes, until smooth and soft. Cover and rest for 30 minutes.
- Squeeze the greens hard in a clean towel until almost dry. Mix with the green onions, pepper, chili flakes and 1 tbsp oil. The filling should feel fluffy, not wet.
- Divide the dough into 4 pieces. Roll each on a floured surface into a round about 28 cm (11 in) wide and 2 mm (1/16 in) thick, as thin as you can without tearing.
- Spread a quarter of the greens over one half of each round, leaving a 2 cm (3/4 in) border. Fold the empty half over the filling, press the edges firmly together and crimp with a fork.
- Heat a dry, heavy skillet or griddle over medium-high heat. Cook one flatbread at a time for 2 to 3 minutes per side, until the dough has golden-brown spots and the greens inside are tender.
- Brush each hot flatbread lightly with oil. Stack them under a towel to keep them soft, cut into wedges and serve warm.
Tips
- Squeeze the salted greens firmly in a towel. Wet greens turn the dough soggy and make it tear when you fold it.
- Mix mild greens like spinach and chard with sharper herbs like cilantro and dill. Keep the herbs to about a third of the mix.
Questions and answers
Which greens can I use?
Spinach, chard, beet leaves, cilantro, dill, parsley, chives, mint and green onions all work. Use a mix of mild leaves and sharper herbs, and wash and dry them well.
Can I make zhingyalov hats ahead of time?
Yes. Cool the cooked flatbreads, then refrigerate for 3 days or freeze for 2 months. Reheat in a dry pan for 1 to 2 minutes per side.
Why did my flatbread turn soggy or tear?
The greens were probably too wet. Salt them, rest 10 minutes and squeeze hard in a towel. Roll the dough thin but not paper-thin, and do not overfill.
How long does it take to make Zhingyalov Hats (Armenian Flatbread Stuffed with Fresh Greens)?
About 1 h in total: 40 min of preparation and 20 min of cooking.
How many calories are in Zhingyalov Hats (Armenian Flatbread Stuffed with Fresh Greens)?
About 385 kcal per serving, with 11 g of protein, 62 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 385 kcal |
|---|---|
| Protein | 11 g |
| Carbohydrates | 62 g |
| Fat | 10 g |
| Fiber | 5 g |
| Sugar | 2 g |
| Sodium | 680 mg |
Estimated values, calculated from the ingredients.
