Jingalov Hats Armenian Flatbread
Jingalov Hats is an Armenian flatbread that encapsulates the rustic charm of Armenia’s culinary culture. Traditionally stuffed with a medley of herbs, this dish is especially popular in spring and summer, when fresh greens are plentiful. Locals often enhance their flatbreads with foraged wild greens like stinging nettle and saltbush, adding unique and vibrant flavors. While the use of wild herbs is traditional, I've opted to use readily available herbs from my fridge this time, and I've incorporated a non-traditional twist—Bulgarian Feta. For me, the combination of cheese and flatbread is simply divine.
INGREDIENTS
1 1/2 cups all-purpose flour, plus more for dusting
2 teaspoons salt, divided
1/2 cup lukewarm water
4 cups firmly packed chopped herbs and greens (such as spinach, cilantro, parsley, kale, basil, mint, dill)
1 tablespoon vegetable oil (sunflower oil recommended)
1 teaspoon salt (reduce to 1/2 teaspoon if using salty feta cheese)
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
7 oz crumbled feta cheese
INSTRUCTIONS
Sift the flour into a large mixing bowl and sprinkle with 1 teaspoon of salt. Gradually add the water, mixing until the dough begins to come together. Dust a work surface with flour, transfer the dough, and knead it by hand until smooth and elastic, about 5 minutes. Shape it into a ball, place it back in the bowl, cover with plastic wrap, and let it rest for 20 minutes.
In the meantime, combine the chopped herbs with the vegetable oil, remaining 1 teaspoon of salt, black pepper, and cayenne pepper in a separate bowl; set aside.
After the dough has rested, divide it into 3 pieces for larger flatbreads or 4 for smaller ones. Work with one piece at a time, rolling it out on a floured surface into a very thin disk similar in thickness to lavash or a tortilla.
Evenly spread a generous layer of the herb mixture over each dough disk, leaving about 1 inch around the edges untouched. Sprinkle feta cheese on top. Bring two opposite edges of the disk together and pinch to seal completely, forming a boat-like shape. Gently press to flatten slightly. Repeat with the remaining dough.
Heat a large frying pan over medium-high heat. Once hot, reduce the heat to medium and place one Jingalov Hats in the pan. Cook on a dry skillet until dark brown blisters form, about 2 to 3 minutes per side.
Transfer the cooked Jingalov Hats to a platter and repeat with the remaining flatbreads. You can keep them warm until serving in a 170 F oven.
