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Armenian Herb-Stuffed Flatbread
Zhingyalov Hats
A vibrant and flavorful unleavened flatbread generously stuffed with a mixture of finely chopped fresh herbs and greens. Zhingyalov Hats is a staple of Armenian cuisine, particularly popular during Lent due to its vegetarian nature.
đ§ Ingredienser
- 3.5 cups All-purpose flour(plus more for dusting)
- 1.25 cups Warm water(approximately)
- 1 teaspoon Salt
- 3 tablespoons Olive oil(plus more for brushing)
- 1 bunch Fresh parsley(finely chopped)
- 0.5 bunch Fresh cilantro(finely chopped)
- 1 bunch Fresh dill(finely chopped)
- 6 Green onions(white and green parts, finely chopped)
- 1 cup Spinach(packed, finely chopped)
- 0.5 cup Basil(packed, finely chopped)
- 0.5 cup Mint(packed, finely chopped)
- 1 teaspoon Aleppo pepper(or to taste)
- 0.5 teaspoon Black pepper(freshly ground)
- 2 tablespoons Pomegranate molasses(optional)
đšâđł Instruktioner
- 1
Make the dough: In a large bowl, combine flour and salt. Gradually add warm water, mixing until a soft, pliable dough forms. Knead on a lightly floured surface for about 5-7 minutes until smooth. Cover and let rest for at least 30 minutes.
- 2
Prepare the filling: Wash and finely chop all the fresh herbs and greens. In a large bowl, combine the chopped herbs, green onions, spinach, basil, mint, olive oil, Aleppo pepper, black pepper, and pomegranate molasses (if using). Mix well. If adding salt to the filling, do so just before assembling to prevent the greens from releasing too much water.
- 3
Assemble the flatbreads: Divide the dough into 8 equal portions. On a lightly floured surface, roll out each portion into a thin circle (about 6-8 inches in diameter). Place a generous amount of the herb filling onto one half of the circle, leaving a small border.
- 4
Fold the other 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, being careful not to tear the dough.
- 5
Cook the flatbreads: Heat a lightly oiled skillet or griddle over medium heat. Cook each flatbread for 3-5 minutes per side, or until golden brown and cooked through. You may need to brush the flatbreads with a little extra olive oil while cooking.
- 6
Serve warm. Zhingyalov Hats is delicious on its own or served with yogurt.
đĄ Proffstips
- âUse a variety of fresh herbs for the best flavor. Aim for a mix of leafy greens and aromatic herbs.
- âDon't overfill the flatbreads, as this can make them difficult to seal and prone to tearing.
- âIf the dough becomes sticky, add a little more flour. If it's too dry, add a teaspoon of water at a time.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add finely chopped onions or bell peppers to the herb filling.
- Incorporate a pinch of sumac for a tangy flavor.
- Some recipes include a small amount of crumbled feta cheese in the filling.