Wild Greens Flatbread (Zhingyalov Hats)
Ժենգյալով հաց zhingyalov hatsSay it: zhen-gyah-LOV hahts
Zhingyalov hats belongs to Artsakh and Syunik, where it is made when wild greens are plentiful in spring and early summer. A thin, yeast-free dough is filled with a dense mixture of finely chopped greens and herbs, sealed, and cooked on a dry saj or heavy skillet until the surface blisters and browns. The stack is then covered so the filling steams and softens. Each bite is bright and slightly tart from sorrel and herbs, with the plain, chewy crust keeping the flavors grounded. It is a Lenten vegan bread that works as a light meal or a table bread.
Wild Greens Flatbread (Zhingyalov Hats)
Ժենգյալով հաց, zhingyalov hats
Pronounced zhen-gyah-LOV hahts
- Serves
- 6
- Prep
- 40 min
- Cook
- 25 min
- Total
- 1 hr 5 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the dough
For the filling
Method
Combine the flour and salt in a wide bowl. Form a hollow in the middle, add the warm water and oil, and work the mixture with your fingers until it looks shaggy. Transfer to a floured work surface and knead 5-7 minutes, until the dough is smooth and elastic. Cover and leave at room temperature for 30 minutes.
Rinse the greens and herbs thoroughly, then dry them very well with a salad spinner or towels. Strip away any tough stems. Chop the spinach, sorrel, chard, cilantro, dill, and parsley finely. In a large bowl, mix the chopped greens with the green onions and 2 tbsp oil. If you are using arugula in place of sorrel, add the lemon juice now.
Season the greens with salt and pepper only when you are ready to fill the dough, then toss to combine. Check for pooled liquid; pour it off or press the mixture gently so the filling remains as dry as possible.
Cut the rested dough into 6 even pieces. Roll one piece into a 9-inch (23 cm) circle. Spoon about 3/4 cup packed filling into the middle, leaving a 1.5-inch border. Lift the edges over the filling and pinch them closed. Set the packet seam side down, press it flat with your hands, then roll it into an 8-9 inch (20-23 cm) round about 1/4 inch (6 mm) thick, taking care not to tear the dough.
Warm a dry cast-iron skillet, saj, or heavy griddle over medium heat. Put one flatbread in the pan seam side down and cook until it blisters and turns deep golden in spots, 2-3 minutes. Turn it over and cook 2-3 minutes more, until firm and hollow-sounding when tapped. If it puffs up, press it gently with a spatula.
Cook the remaining flatbreads the same way, lowering or raising the heat as needed. As each one finishes, place it on a plate and cover with a clean kitchen towel so it steams and softens. Serve warm.
Regional variant: Nettle zhingyalov hats (եղինջով ժենգյալով հաց)
Swap half of the spinach for young nettle tops. Blanch the nettles for 1 minute in boiling water, drain, squeeze them dry, and chop. If available, add 1/2 cup (25 g) sliced wild leeks or ramps. The filling tastes earthier and more savory; keep the same oil, salt, and pepper.
Cook's notes
- Sorrel supplies the traditional tartness. When it is not available, use arugula and add the lemon juice called for in the filling as the closest everyday stand-in.
- A cold, dry filling is easier to seal: wash the greens in advance, dry them completely, and chop them right before you fill the dough.
- Resist the urge to overfill. If the dough tears, pinch the opening shut and cook that side first, or patch it with a small scrap of dough.
Serve with
Serve the flatbreads warm or at room temperature with ayran (tahn), tea, or plain yogurt. Pickled vegetables and fresh herbs are common accompaniments.
Make ahead and storage
The dough can be rested in the refrigerator overnight; let it come to room temperature before rolling. Cooked flatbreads can be kept for 1 day wrapped in a towel and are easily reheated in a dry skillet.
