Originating from the Artsakh region, zhingyalov hats is a whole wheat flatbread stuffed with a generous mix of spinach, spring onion, dill, parsley and mint, then cooked on a griddle. It's a traditional way to use up whatever greens are left in the fridge.
Knead the whole wheat flour with the salt, olive oil and warm water, then let it rest for 10 minutes.
Finely chop the spinach, spring onion, dill, parsley and mint, then mix with olive oil.
Roll the dough into thin rounds, spread the herb filling over them, and fold the edges to seal.
Cook on a hot griddle or pan for 10 minutes, turning once, until both sides are lightly coloured.
If the dough isn't rolled thin enough, the herb filling won't fit and the dough may tear when you seal it. Allergens: contains gluten (whole wheat flour).
Hamuru 10 dakika dinlendirmek yeterli gelmedi, bende açarken hâlâ gerilip yırtılıyordu; 20 dakikaya çıkarınca sorun kalmadı. Yeşillik harcını da biraz daha ince kıyınca kapatmak kolaylaştı.
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