Herbs.00_06_01_14.Still011-2
IMG_0218
Herbs.00_06_05_16.Still012
IMG_4999
Herbs.00_07_20_16.Still017
Herbs.00_07_56_03.Still018
Herbs.00_07_58_13.Still019
Herbs.00_06_08_07.Still013
Herbs.00_09_36_08.Still026
Herbs.00_09_48_04.Still027
Herbs.00_10_41_16.Still029

Zhingyalov’hats

ARMENIA

These flatbreads are packed and bursting with earthy, herbaceous flavor

SUBMITTED BY

Avi

You’ve got to try Zhingyalov’hats! This Armenian dish is a thin, oblong flatbread stuffed to the brim with a variety of herbs and greens, creating a perfect blend of simplicity and wow factor. Also known as “bread with jingalov” in English, this traditional flatbread is baked on a saj, a type of griddle, and transforms vegetables into a delicious meal that balances earthy, herbal and bitter flavors.

Avi, a native of Albany, New York, with Armenian heritage, introduced this recipe. They expressed their appreciation for the dish, contrasting it with the American perception of leafy greens as boring. Avi explained that Zhingyalov’hats originates from Artsakh and described it as a “struggle food,” born out of times of famine or war, representing the resilience of the Armenian people. For Avi, preparing this dish creates a profound connection to their ancestors and serves as a way to preserve Armenian culture and history. They believe this dish exemplifies how even in times of hardship, people can create amazing food with limited resources.

To make this stuffed flatbread, start by preparing a simple dough with flour, water, and salt. While it rests, chop up a mountain of herbs and greens. I used parsley, watercress, Swiss chard, and green onions. Mix these with paprika, salt, red pepper flakes, oil, and lemon juice. Then roll out the dough, pile on the herb mixture, and fold it into a neat little package. Cook on the griddle until evenly browned. Enjoy warm or at room temperature!

What started as a daunting challenge turned into a dish that was so much fun to make. I was initially worried about the folding technique, but after watching numerous demonstrations, I nailed it on my first try. The result was not only visually impressive but absolutely delicious. The final product had a wonderful brightness from the lemon, perfectly complementing the herb-infused bread. I’m grateful to Avi for sharing the cultural significance of this dish in Armenian cuisine. It reminded me that food is an excellent gateway to understanding different cultures, and I encourage everyone to step out of their comfort zone and try new recipes like this. Even if it doesn’t turn out perfect, the experience makes it all worthwhile. I’m proud to have conquered this dish!

Watch the Video

Zhingyalov’hats

Print Recipe Pin Recipe

Ingredients
  

For the dough

  • ⅔ cup lukewarm water
  • 1 tsp kosher salt
  • 1½ 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
  • 1½ 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

SHARE THE LOVE

You May Also Like

©2024  Beryl Shereshewsky       |       About   Dishes  Articles  Artists  Contact Me  FAQs  Privacy Policy

Get Social

Youtube Instagram Facebook