Jingalov Hats: Artsakh's Herb-Filled Flatbread
The traditional dish of Artsakh (Nagorno-Karabakh), which has historically been and is home to a majority Armenian population, frequently victims of bombardments by Azerbaijan and Turkey.
The people of Artsakh are fighting for survival and most of them have been forced to flee to Yerevan, yet even while living in darkness (without electricity and in bunkers), their hospitality does not waver and they welcome journalists with food." – Nanor
Recipe Adapted by Nanor Abkarian from Lavash: The bread that launched 1,000 meals, plus salads, stews, and other recipes from Armenia
Recommended Reading: Read Saveur's article on Jingoalov Hats for more history and images.
(Makes 4)
The filling for Jingalov hats is made with a combination of neutral, herbal, & sour herbs and greens. It's a balance of flavors that allows for family or individual preference with a touch of "use what you have in your garden" – adapting to what's available in your kitchen. Let your culinary intuition kick in!
For the Dough
â…” cup lukewarm water
1 ½ cup ap flour
1 tsp salt
For the Filling
2 cup spinach or kale, chopped
1 cup parsley, chopped
1 cup cilantro, chopped
1 cup dandelion greens (optional)
1 cup watercress (optional)
½ cup radish tops
2 tsp thyme
3-4 green onions
2 tsp fresh lemon juice
2 tbsp olive oil
2 tsp paprika
1 tsp Aleppo pepper
2 tbsp pomegranate seed
Make the Dough
In a large bowl, combine â…” cup lukewarm water and salt. Using your hands, gradually incorporate the flour, then knead it briefly in the bowl just until a shaggy dough forms. Lightly flour your work surface then turn the dough out onto it and knead until it begins to become smooth and elastic, about 4 minutes.
Lightly oil the inside of a large bowl, roll the dough into a ball, and transfer it to the bowl. Cover with a kitchen towel, and set the dough aside at room temperature for at least 20 minutes or up to an hour while you chop the herbs and greens. (It will soften and become smoother as it rests.)
Return the dough to your work surface and separate it into four pieces, about 3 ounces each. To shape the dough, cup the palm of your hand over one portion at a time and move your hand in a circle. If there is too much flour on the surface and the dough is sliding around, give the counter a spritz of water and try again. Cover the pieces with a dry kitchen towel while you finish preparing the filling.
Make the Filling
To a large bowl, add all of the the greens and herbs, scallions, paprika, salt, red pepper flakes, oil, and lemon juice, and mix well.
Shape the jingalov hats: Lightly dust your work surface and a rolling pin with the additional flour. Pat one of the balls of dough into a flat round. Roll the dough out into a thin circle about 8 inches in diameter, and place about 2 cups of the filling in the center of the circle. Sprinkle with pomegranate seeds (if using).
Pick up two sides of the circle and pinch them together over the center of the filling. Continue pinching the edges together from top to bottom so that the middle is wide and the ends form points. When you get to the end, tuck in the tip so it’s sealed but ensure that there is filling all the way to the tip. Firmly press the seam to ensure the dough is sealed. Turn seam-side down and flatten the dough with the palm of your hand so that it resembles a deflated football. It should be ¼–½ inch thick. (If thicker, roll with a rolling pin to flatten.)
For the Filling:
To a large bowl, add all of the the greens and herbs, scallions, paprika, salt, red pepper flakes, oil, and lemon juice, and mix well.
Shape the jingalov hats: Lightly dust your work surface and a rolling pin with the additional flour. Pat one of the balls of dough into a flat round. Roll the dough out into a thin circle about 8 inches in diameter, and place about 2 cups of the filling in the center of the circle. Sprinkle with pomegranate seeds (if using).
Pick up two sides of the circle and pinch them together over the center of the filling. Continue pinching the edges together from top to bottom so that the middle is wide and the ends form points. When you get to the end, tuck in the tip so it’s sealed but ensure that there is filling all the way to the tip. Firmly press the seam to ensure the dough is sealed. Turn seam-side down and flatten the dough with the palm of your hand so that it resembles a deflated football. It should be ¼–½ inch thick. (If thicker, roll with a rolling pin to flatten.)
Cook the Jingalov Hats
Heat a 20-inch (50 cm) cast-iron griddle or pan over medium-high heat. Place one of the hats, seam-side down, in the center. Lower the heat to medium and cook until it is evenly browned, 2½–3 minutes. Flip and continue cooking on the opposite side, 2 minutes more. If the dough still seems a little pale or raw, adjust the heat to medium-high and continue cooking the flatbread, flipping it over now and again so it cooks evenly.
While the first flatbread cooks, start rolling out and filling the dough for the second jingalov hat. Using a spatula, transfer the cooked flatbread to a large platter, cover with a dry towel and keep warm while you repeat the process with the remaining dough and filling. Serve warm or at room temperature.
Saving Your Jingalov Hats For Later
Cool completely then freeze for up to 2 months. Reheat by putting them in a preheated 400° oven for about 10 minutes, until hot and crispy on the edges. Otherwise, extra Jingalov Hats keep for a day at room temperature or in the fridge for up to 3 days.
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