Zhingyalov hats
Zhingyalov hats, from above
VegVeganArtsakh

Zhingyalov hats

A thin flatbread packed with a whole meadow of herbs. Green on the inside, golden outside.

60 minTime
9 gProtein each
mildSpice
Bread with a field inside2 chapters · 1 min read

Make it your way

Grandma's wayUp to a dozen wild herbs folded into thin dough.
The original
347kcalsame
9 gproteinsame
4 gfibresame
60minutessame

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Maida (all-purpose flour, plain flour)3¼ cups
Waterabout 1 cup
Salt2 tsp, divided
Spinach1 bunch
Amaranth leavesa handful
Coriander leaves (cilantro)big bunch
Dill leavesbunch
Flat leaf parsleybunch
Spring onion (green onion, scallion)1 bunch
Mint leavessmall handful
Lemon juice1½ tbsp
Cooking oil (vegetable oil)3½ tbsp, divided

Method

4 steps
  1. 1Mix flour, 1 tsp salt, 10 g oil and water into a firm dough. Knead and rest 30 minutes.
  2. 2Wash and dry the greens well, then chop finely. Just before filling, toss with oil, lemon juice and salt.
  3. 3Roll a dough ball into a thin 20 cm disc, pile a big handful of greens in the middle and bring the edges together, pinching to seal like a seam across the top. Flatten gently.
  4. 4Cook on a dry hot tawa until spotted on both sides.
Serve it like this

Serve hot, stacked on a board and cut in half to show the green filling. Lemon wedges and tea alongside.

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Make it a meal

What goes with Zhingyalov hats: a bread or rice, a side, something to drink and something sweet.

Bread or rice Lavash60 min
With a main Spas45 min
With a main Ghapama150 min
On the side Baingan bharta40 min
On the side Beans thoran20 min
To drink Ayran5 min
Something sweet Gata90 min
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