Zhingyalov’hats

ARMENIA

These flatbreads are packed and bursting with earthy, herbaceous flavor

SUBMITTED BY

Avi

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Zhingyalov’hats

Ingredients
  

For the dough

  • cup lukewarm water
  • 1 tsp kosher salt
  • cups all-purpose flour plus more for dusting

For the filling

  • 8 heaping cups finely sliced herbs we used 2 cups parsley, 2 cups watercress, and 4 cups chard. See recipe notes for more suggestions!
  • 3-4 large green onions sliced finely
  • 2 tsp paprika
  • 1 tsp kosher salt
  • ½ tsp red pepper flakes
  • Tbsp neutral oil
  • 1 Tbsp lemon juice

Instructions
 

To make the dough

  • In a large bowl, combine the water and salt. Add the flour gradually with your hands to incorporate. Knead briefly in the bowl. (It’s okay if it’s slightly sticky at this point.)
  • Dust the counter with flour. Turn the dough out onto the counter and knead until it is just starting to become smooth, about 4 minutes. Roll the dough into a ball, place it in a lightly oiled bowl, cover with a kitchen towel, and let it rest while you chop the greens and herbs. It will soften and become smoother as it rests.
  • After at least 20 minutes (or up to an hour), place the dough on the floured counter and divide it into four equal pieces, about 3 oz each. To shape the dough, cup the palm of your hand over one portion at a time and move your hand in a circle. The friction from the counter will help form the dough into a ball. If there is too much flour on the surface and the dough is sliding around, give the counter a spritz of water and try again.

To make the filling

  • Mix the greens with the green onions, paprika, salt, red pepper flakes, oil, and lemon juice, mixing well with your hands to ensure everything is seasoned.

Shape the flatbreads

  • Lightly dust the counter with flour. Pat a ball of dough into a round. Using a rolling pin, roll the dough into a thin circle about 8 inches in diameter.
  • Place about 2 cups of the filling in the center of the dough circle.
  • Pick up two sides of the circle and pinch them together over the center of the filling. Continue to pinch the edges together from top to bottom so that the middle is wide and the ends form points. When you get to the end, tuck in the tip so it’s sealed but ensure that there is filling all the way to the tip.
  • Firmly press the seam to seal. Turn over and flatten so it resembles a deflated football, then use a rolling pin to flatten further.

Cook

  • To griddle, heat a 20 inch cast-iron griddle or overturned wok over medium-high heat. Place the filled dough, seam-side down, in the center. Lower the heat to medium and cook for 2½ to 3 minutes, until it is evenly brown.
  • Flip over and continue to cook on the remaining side for another 2 minutes. If the dough still seems a little pale or raw, adjust the heat to medium-high and continue to cook the flatbread, flipping it over now and again so it cooks evenly.
  • Using a spatula, transfer the cooked flatbread to a serving platter and repeat the process with the remaining dough and filling.
  • Serve warm or at room temperature. Alternatively, cool completely and freeze for up to 2 months.

Notes

Herbs and Greens Suggestions
NEUTRAL OR EARTHY - You want about 4 cups from this section. Slice thick stem ends separately and very thinly: Beet greens, Chard, Collards, Purslane, Spinach, Turnip greens (if nice and fresh).
HERBAL - You want about 2 cups from this section. Slice herb stems with leaves, only removing stems if tough: Chervil, Cilantro (be generous), Dill, Flat-leaf parsley (be generous), Tarragon (go easy).
SOUR - You want about 2 cups from this section. When necessary, slice thick stem ends separately and very thinly: Dandelion greens, Radish tops, Sorrel, Arugula (but go light), Watercress.
Recipe inspired by Lavash The Book
Course: Lunch, Snack
Region: Europe

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