👨‍🍳 Instructions

1. 1

   Make the dough: In a large bowl, combine the flour and salt. Gradually add the warm water, mixing until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for at least 30 minutes.

2. 2

   Prepare the filling: Wash and thoroughly dry all the fresh herbs. Finely chop them. In a large bowl, combine the chopped herbs, olive oil, salt, black pepper, and paprika (if using). Mix well.

   💡 Tip: Ensure herbs are very dry to prevent a watery filling.
3. 3

   Assemble the flatbreads: Divide the rested dough into 6 equal portions. On a lightly floured surface, roll out each portion into a thin circle, about 8-10 inches in diameter. Place a generous amount of the herb filling in the center of half of each circle, leaving a border of about 1 inch.

   💡 Tip: Roll the dough as thinly as possible without tearing.
4. 4

   Fold and seal: Fold the empty half of the dough over the filling to create a half-moon shape. Pinch the edges firmly to seal. Gently flatten the stuffed dough with your hands or a rolling pin to ensure the filling is evenly distributed and the dough is thin.

   💡 Tip: Ensure the edges are well-sealed to prevent the filling from leaking out during cooking.
5. 5

   Cook the flatbreads: Heat a lightly oiled non-stick skillet or griddle over medium heat. Cook each zhingyalov hats for 3-4 minutes per side, or until golden brown and slightly puffed.

   💡 Tip: Adjust heat as needed to prevent burning.
6. 6

   Serve: Serve hot, warm, or at room temperature. Zhingyalov Hats is often enjoyed with yogurt or tan (Armenian yogurt drink).

   💡 Tip: These are best eaten fresh but can be stored in an airtight container for a day.