Zhingyalov Hats (Ժենգյալով հաց) — Artsakh Herb-Stuffed Flatbread

• 360 gall-purpose flour
• 6 gfine sea salt
• 220 mlwarm water (about 38 C)
• 15 mlsunflower oil
• 150 gspinach leaves
• 120 gSwiss chard leaves (stems removed)
• 80 gbeet greens (tender leaves only)
• 70 gsorrel (or other tart field greens)
• 70 gwatercress (thick stems removed)
• 1 bunchflat-leaf parsley (about 60 g leaves and tender stems after trimming)
• 1 bunchcilantro (about 50 g leaves and tender stems after trimming)
• 25 gdill fronds
• 15 gfresh mint leaves
• 10 gtarragon leaves
• 6scallions (thinly sliced)
• 2 gground black pepper
• 3 gsweet paprika
• 15 mllemon juice

Instructions

1. 1

   Combine the flour and 6 g salt in a wide bowl, then add the warm water and 15 ml sunflower oil. Mix until a shaggy dough forms, knead for 8 minutes until smooth and elastic, cover with a damp towel, and rest for 30 minutes.

2. 2

   Wash all greens thoroughly, then dry them very well in a salad spinner or between clean towels. Chop the greens finely but not into a paste, because zhingyalov hats should have a distinct leafy texture inside its thin bread shell.

3. 3

   Place the chopped greens, scallions, 6 g salt, black pepper, paprika, 30 ml sunflower oil, and lemon juice in a large bowl. Mix only when you are ready to fill the breads, because salted greens release liquid quickly and can tear the lavash-thin dough.

4. 4

   Divide the rested dough into 6 equal balls of about 100 g each and keep them covered. On a lightly floured surface, roll one ball into a very thin oval about 28 cm long and 18 cm wide, aiming for the supple thinness associated with Armenian lavash.

5. 5

   Spread one-sixth of the herb filling, about 110 g, over one half of the oval while leaving a 2 cm border. Fold the dough over the filling, press out trapped air, and seal the edges firmly with your fingertips so the flatbread stays closed on the hot saj or griddle.

6. 6

   Heat a dry saj, convex griddle, or 30 cm cast-iron skillet over medium-high heat for 5 minutes until very hot. Cook one filled flatbread for 2 minutes on the first side and 90 seconds on the second side, pressing gently with a spatula until brown spots appear and the herbs steam inside.

7. 7

   Transfer the cooked zhingyalov hats to a clean towel and cover loosely while you cook the remaining breads. Serve them warm, cut in halves or quarters, noting that this bread is griddle-cooked rather than baked in a tonir like classic lavash.