Can I use dried herbs instead of fresh?
While fresh herbs are highly recommended for the best flavor and texture, you can use dried herbs in a pinch. Use about 1/3 the amount of dried herbs compared to fresh.
LUNCH
Jingyalov Hats: Armenian Herb-Filled Flatbread
Discover the delightful flavors of Jingyalov Hats, a traditional Armenian flatbread generously packed with a vibrant medley of fresh, aromatic herbs. This savory dish is a cherished part of Armenian culinary heritage, ideal for a light meal or a satisfying snack.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the flour and salt. Gradually add the warm water and olive oil, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover and let rest for 15 minutes.
02
While the dough rests, prepare the herb filling. In a separate bowl, combine the chopped spinach, parsley, dill, cilantro, and black pepper. Mix well.
03
Divide the dough into 4 equal portions. Roll each portion into a thin, round flatbread, about 8 inches (20 cm) in diameter.
04
Place a generous amount of the herb filling in the center of each flatbread, leaving a 1-inch (2.5 cm) border. Gather the edges of the dough over the filling and pinch them together to seal, forming a ball.
05
Gently flatten each sealed ball back into a round flatbread, being careful not to tear the dough. Aim for a thickness of about 1/4 inch (0.6 cm).
06
Heat a dry cast-iron skillet or non-stick pan over medium heat. Cook each flatbread for 3-5 minutes per side, or until golden brown and cooked through. The herbs inside should be wilted and fragrant.
About This Recipe
Discover the delightful flavors of Jingyalov Hats, a traditional Armenian flatbread generously packed with a vibrant medley of fresh, aromatic herbs. This savory dish is a cherished part of Armenian culinary heritage, ideal for a light meal or a satisfying snack.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, brush the cooked flatbreads with a little melted butter or olive oil immediately after removing them from the pan. You can also add a pinch of red pepper flakes to the herb filling for a subtle kick.
Easy Substitutions
Feel free to experiment with other fresh herbs like mint, chives, or green onions. For a richer flavor, you can add 1/4 cup of crumbled feta cheese to the herb mixture. Whole wheat flour can be used for a healthier dough, though it may require slightly more water.
Storage & Reheating
Store leftover Jingyalov Hats in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently in a dry skillet or microwave until warm.
Serving Suggestions
Serve Jingyalov Hats warm, cut into wedges. They are delicious on their own, or paired with a dollop of plain yogurt or a side of fresh tomato and cucumber salad. They also make a great accompaniment to grilled meats or a hearty soup.
Common Mistakes
1. Not kneading the dough enough: This results in a tough flatbread. Knead until smooth and elastic. 2. Overfilling the flatbreads: Too much filling can make sealing difficult and cause tears. Use a reasonable amount. 3. Cooking on too high heat: This can burn the outside before the inside is cooked. Cook over medium heat. 4. Not sealing the dough properly: The herbs will escape during cooking. Pinch the seams tightly.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can prepare the dough, cover it tightly, and refrigerate it for up to 24 hours. Let it come to room temperature before rolling.
What kind of pan is best for cooking Jingyalov Hats?
A cast-iron skillet or a heavy-bottomed non-stick pan works best for achieving an even golden-brown crust.
MORE TO KNOW
The key to perfect Jingyalov Hats is a thin, pliable dough and a generous, fresh herb filling. Don't be afraid to use a variety of herbs; the more diverse, the more complex the flavor. When sealing the dough, ensure it's tightly closed to prevent the filling from escaping during cooking. Rolling the dough thinly after stuffing helps to cook the herbs evenly and creates a delightful texture.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.