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The Hirshon Armenian ‘Jingalov Hats’ Herb-Stuffed Flatbread - Ժենգյալով հաց

The Hirshon Armenian ‘Zhingyalov Hats’ Herb-Stuffed Flatbread – Ժենգյալով հաց

  • Total Time: 0 hours


Units Scale
  • For the dough:
  • 1/2 cup whole milk kefir at room temperature
  • 1/2 Tbsp. rye sourdough starter
  • 1/2 cup spelt flour (you can use regular flour if you so prefer)
  • 1/2 cup A/P flour
  • 1/4 tsp. sea salt
  • ***
  • For the stuffing:
  • 1 bunch parsley
  • 1 bunch spinach
  • 1/2 bunch rainbow chard, tough stems and leaf ribs removed
  • 1 bunch basil
  • 1 bunch sorrel
  • 1/2 bunch cilantro
  • 6 sprigs tarragon
  • 8 sprigs mint
  • 8 scallions
  • 1 handful arugula
  • 1 handful sweet pea shoots
  • 1/2 handful radish leaves
  • 1 handful chervil
  • 1 large handful dill
  • 2 small handfuls or to taste pomegranate seeds
  • 1/2 lb. sheep’s milk feta combined with 1-2 cloves minced garlic (TFD change, original recipe did not call for garlic)
  • 3 Tbsp. sunflower oil or other neutral oil
  • 2 Tbsp. fresh lemon juice
  • 2 tsp. sweet paprika
  • 2 tsp. kosher salt
  • ***
  • For brushing cooked breads:
  • 3 Tbsp. melted butter


  1. For the lavash bread:
  2. Whisk together kefir and sourdough starter.
  3. Add sifted spelt and regular flours and salt.
  4. Next, knead by hand (or in stand mixer fitted with a dough hook attachment) until the dough becomes nice and pliable and absorbs all the dry bits.
  5. Cover, then leave in the warmest part of your home for 3 to 4 hours. The goal is not to sour or raise the dough, but to condition, soften, and strengthen it.
  6. Sprinkle the dough with flour and give it a couple of hand kneads.
  7. Then transfer to a well-floured work surface.
  8. For the stuffing:
  9. Wash, dry, and chop finely all leafy vegetables and herbs. Crumble feta and mix it with greens, oil and spices. Portion the stuffing by making 4″ diameter balls or big enough so you have 6 balls of equal size.
  10. Preheat a large cast iron skillet.
  11. Divide the dough into 6 pieces. Cover the pieces you are not using, to prevent drying.
  12. Roll each piece out to ⅛” thick circles.
  13. Dust your working surface with some flour. Shape the dough into a cylinder ~2″ diameter.
  14. Divide it into 6 equal portions and flatten each portion.
  15. Using a rolling pin, make each portion twice as large in diameter and that each portion is 1/5″ (3-4mm) thin. Place stuffing in the center, and pinch the edges together to secure it (follow the video instructions in the text above). Make sure there are no air pockets between the dough and the stuffing. Flatten the flatbread with your fingers and roll it thinner. You will see the stuffing through a thin layer of the dough.
  16. Preheat a dry cast-iron frying pan or a heavy-bottomed non-stick. Have a stick of butter handy. Cook for about 1-2 minutes on each side.
  17. Adjust heat as needed. It will take some practice to find out the best setting for you. You want the breads to have dark spots. If the spots don’t appear, the skillet is not hot enough. That would make breads too brittle.
  18. Lightly brush the top of cooked flatbread with butter right after cooking. Cool the hats between 2 towels to prevent moisture from escaping.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes