Spring is finally here, and all I want to do is cook with the fresh herbs and greens overflowing at the markets—and in my fridge! I may have gone a little overboard this time (I tend to do that when the produce is this gorgeous), so I needed a delicious way to use up my leafy stash before it wilted into mush.
That’s when Jingalov Hats came to the rescue. This rustic Armenian flatbread is traditionally stuffed with foraged herbs and cooked on a dry skillet—no oil, no fuss, just pure flavor. It’s one of those simple, comforting recipes that make the most of what’s in season. In Armenia, they often use wild greens like stinging nettle or saltbush, but I decided to make it work with what I had on hand—and added a little Bulgarian feta for that irresistible salty bite. Cheese + flatbread = always a good idea in my book.
The dough is unfussy: no yeast, just flour, salt, and water. A quick rest helps the gluten relax so it’s easier to roll. Then it’s all about stuffing it generously, sealing it, and letting it blister in a hot skillet. I love serving mine fresh off the pan, alongside a warm bowl of Georgian lobio and a chilled glass of white wine. Cultural mashups never tasted so good.
Jingalov Hats – Armenian Flatbread with Greens
Course: 🍽️ Food u0026amp; Recipes4
servings25
minutes15
minutesper Serving: ~350–380 kcal
kcalIngredients
3 cups all-purpose flour (plus more for dusting)
4 teaspoons salt (divided)
1 cup lukewarm water
8 cups chopped herbs and greens, firmly packed (spinach, cilantro, parsley, kale, basil, mint, dill, etc.)
2 tablespoons vegetable oil (I used sunflower oil)
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
14 oz crumbled feta (reduce salt slightly if using salty feta)
Directions
- Sift flour into a mixing bowl and add 2 teaspoons of salt. Slowly pour in the water, stirring until the dough comes together. Transfer to a floured surface and knead for about 5 minutes until smooth and elastic. Shape into a ball, return to the bowl, cover, and let it rest for 20 minutes.
- While the dough rests, toss the chopped greens with oil, 2 teaspoons salt, pepper, and cayenne. Set aside.
- Divide the rested dough into 6 or 8 balls, depending on the size of flatbread you prefer. Roll each ball into a thin, tortilla-like round.
- Spoon a generous amount of the herb mixture onto one side of each round, leaving a 1-inch border. Add crumbled feta on top.
- Fold the opposite side of the dough over the filling and pinch the edges to seal. Gently press with your hands to flatten slightly.
- Heat a dry skillet over medium-high heat. Lower to medium and cook each flatbread for about 2–3 minutes per side, until you see dark golden blisters.
- Transfer to a plate and repeat with the remaining dough. Keep warm in a 200°F oven until ready to serve.
Notes
- Serve warm, with soup or salad, or enjoy on their own as a satisfying spring meal!
