So we have reached the final letter of the A-Z International flatbread series and I am concluding my first ever Blogging Marathon with this yummy Zhingyalov hats. Zhingyalov hats also known as Zhengyalav / Zhangyalov hats is an Armenian flatbread stuffed with finely diced herbs and green vegetables. It is a traditional dish of Armenians from Artsakh and Syunik.
Dough is rolled out as thin as possible and is then filled with a stuffing that consist of 10 to 20 types of diced Vegetables and oiled herbs. One of the most important steps in preparing good Zhingyalov hats is the green composition. Leafy vegetables like lettuce, spinach, beet greens and herbs with less taste make up the base of the stuffing . Herbs with peculiar taste , sour or spicy ones are needed in small quantities and then the bitter-tasting greens . After the stuffing, the Zhingyalov hats are fried for around 10 minutes on a special griddle called ‘saj’ / ‘sajin’ or in a tandoor for a couple of minutes. The ready dish is consumed with beer or wine and is especially popular during the Great Lent.
The recipe I referred, added some olive oil, salt and black pepper to the green stuffing and was cooked on a pan. The dish though looks similar to Indian “thepla’s” but is way different. First the greens are stuffed without cooking and hence they do have a bit of raw taste to it. So to be honest, not everyone might like this dish specially people who do not enjoy vegetables :-).
For my preparation I added a mix of 5 vegetables ( Spring onions, Spinach, Kale, Methi (Fenugreek leaves) ,mint) . I simply washed and chopped them finely, added some herbs followed by oil, black pepper and salt onto it.
The dough for this dish is similar to lavash dough and I added a mix of whole wheat flour and all purpose flour (maida) instead of just using all purpose flour. To make nice and soft Zhingyalov hats let the dough rest for atleast 1 to 1.5 hours. Please do ignore my not so good pics as was really taken in a lot of hurry. So here goes the recipe.
Zhingyalov Hats (Armenian Flatbread)
- 1/2 Cup All purpose Flour/Maida/Plain Flour
- 1/2 Cup Whole wheat flour
- 1/2 tsp sugar
- 1/2 tsp Active dry yeast
- Salt to taste
- 1/2-1 Cup Lukewarm water as required for the dough
- 2-3 Cup Chopped herbs & vegetables of your choice (I used spring onions, Fenugreek (methi), mint, Kale, Spinach(Palak)
- 1 tsp Olive oil
- Black pepper crushed to taste
- salt to taste
- Oil or Butter for shallow frying
- Extra flour for dusting and rolling
- In a large bowl add in the flour, sugar, dry yeast and salt. Mix everything.
- Add in the water slowly and make a smooth dough. Let the dough rest for 1 to 1.5 hours.
- In the meantime wash and chop all the vegetables finely.
- Add in 1 tsp olive oil and black pepper to taste. Mix everything.
- Just before making the flatbreads add salt to the greens, or else it will release water.
- After 1 hour or so, knead the dough again for 2-3 minutes.
- Divide the dough into equal size balls.
- Roll each into cylindrical disc of 6-7 inches as thin as possible. Use dry flour if required.
- Add in the herbs mixture on one half of the rolled flatbread. Spread it evenly leaving 1 cm edges from the sides.
- Carefully put the other end on top of this and seal the edges.
- Give a nice pat to the flatbread so that everything gets distributed evenly.
- Heat a non stick or a cast iron griddle to medium or slow and cook the flatbread on both the sides until golden specs appear on both the side.
- Repeat the above steps for remaining dough balls.
- Serve it as is or with a sauce of your choice.
Recipes in this series of A-Z International FlatBreads
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Day 26 – International Flat Breads – Letter Z
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