Armenian Zhingyalov Hats (Herb-Stuffed Flatbread)
Zhingyalov Hats, a specialty from the Artsakh and Syunik regions of Armenia, is a flavorful flatbread generously stuffed with a vibrant mix of fresh herbs and greens. It's traditionally enjoyed during spring when wild herbs are abundant, but is delicious year-round.
🧂 Ingredients
- 2 cups All-purpose flour(plus more for dusting)
- 0.75 cup Warm water(approximately)
- 1 tsp Salt(for dough, plus more for filling)
- 10 cups Mixed fresh herbs(chopped (e.g., parsley, cilantro, dill, mint, spinach, green onions, chives, sorrel, arugula, beet greens))
- 3 tbsp Olive oil(for filling, plus more for cooking)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 0.5 tsp Paprika((optional))
👨🍳 Instructions
- 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
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
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
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
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
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.
💡 Pro Tips
- ✓The variety and freshness of herbs are key to authentic flavor.
- ✓Don't overwork the dough; a short knead and rest is sufficient.
- ✓If using wild herbs, ensure they are properly identified and cleaned.
🔄 Variations
- Some recipes include a small amount of finely chopped onion or garlic in the filling.
- A pinch of red pepper flakes can be added for a hint of spice.