Armenian
Jingalov Hats
These thin Armenian flatbreads from Artsakh are stuffed with a generous mix of finely chopped greens and herbs, then cooked on a dry hot surface until blistered. The filling should taste fresh, grassy, and lightly sour, with the salt added only just before shaping.
Watch it madeHeghineh Cooking Show in Armenian · 19:20
Ingredients
- All-purpose flour1 1/2 cups
- Fine salt, for dough1/2 tsp
- Lukewarm water1/2 cup, plus 1 tbsp if needed
- Spinach, finely chopped1 cup packed
- Swiss chard or beet greens, finely chopped1 cup packed
- Sorrel or young dandelion greens, finely chopped3/4 cup packed
- Flat-leaf parsley, finely chopped1/2 cup packed
- Cilantro, finely chopped1/2 cup packed
- Dill, finely chopped1/3 cup packed
- Green onions, thinly sliced3
- Fresh mint or tarragon, finely chopped2 tbsp
- Sunflower oil1 tbsp
- Fine salt, for filling1/2 tsp, or to taste
- Black pepper1/4 tsp
- Flour, for rollingas needed
Method
- Mix the flour and 1/2 tsp salt in a bowl, then add the lukewarm water and knead until a smooth, firm dough forms.
- Cover the dough and let it rest at room temperature for 25 minutes.
- Wash and dry all the greens very well, then chop them finely so the filling will lie flat inside the bread.
- Combine the chopped greens, herbs, and green onions in a large bowl, but do not salt them yet.
- Divide the rested dough into 4 equal balls and keep them covered.
- Heat a saj, convex griddle, cast-iron pan, or heavy dry skillet over medium-high heat until hot.
- Just before shaping, toss the greens with sunflower oil, 1/2 tsp salt, and black pepper.
- Roll one dough ball into a very thin oval, about 8 inches long, dusting lightly with flour as needed.
- Place a generous handful of the greens down the center of the oval, leaving a narrow border around the edges.
- Bring the long edges together over the filling and pinch firmly from end to end to seal, forming a long stuffed boat shape.
- Turn the bread seam-side down and gently press it flatter with your palm so the greens spread evenly inside.
- Cook the jingalov hat on the dry hot surface for 3 to 4 minutes per side, until the dough has brown blisters and the greens inside have softened.
- Repeat with the remaining dough and filling, adjusting the heat so the breads blister without burning.
- Serve warm, stacked in a cloth-lined basket or cut in half to show the green filling.
Common questions
What can I substitute if I can’t find sorrel or young dandelion greens for Jingalov Hats?
Use more spinach, Swiss chard, or beet greens, plus a little lemon juice or extra dill for brightness. Arugula can mimic the tang of sorrel. Avoid watery greens that wilt too much or make the filling soggy.
How long does it take to make Jingalov Hats from start to finish?
Plan on about 1 to 1.5 hours total. The dough rests 25 minutes, but most time goes into washing, drying, and finely chopping the greens, plus shaping and cooking each flatbread one by one.
What are the most common mistakes when making Jingalov Hats?
The biggest mistakes are not drying the greens well, over-salting the filling too early, rolling the dough too thick, and overfilling the breads. Any of these can cause tearing, soggy centers, or uneven cooking.
How should I store leftover Jingalov Hats?
Cool completely, then wrap tightly and refrigerate for up to 2 days. Reheat in a dry skillet over medium heat to restore the crisp exterior. Freezing is possible, but the greens lose some texture after thawing.
What is the best way to serve Jingalov Hats?
Serve them hot off the skillet, brushed lightly with oil if you like. They’re best on their own or with plain yogurt, matzoon, or a simple salad. Cut into wedges or fold and eat immediately.