Herb-Filled Armenian Flatbread

Delicious, original, made from ordinary products! Armenian Zhingyalov Khats translated means “bread with herbs”. It is prepared from unleavened dough, and a lot of different greens are used as filling, sometimes the amount reaches 20 types. Making this bread is not at all difficult, try it!
cook time: 1h 40 min
Liam Carson
Herb-Filled Armenian Flatbread

Nutrition Facts (per serving)

270
Calories
18g
Fat
22g
Carbs
4g
Protein

Ingredients (12 portions)

For dough:

Wheat flour 450 g
Water 270 ml
Vegetable oil 2 tbsp
Salt 0.75 tsp

For filling:

Lettuce leaves 90 g
Beet tops 80 g
Green onions 70 g
Nettle g
Spinach 60 g
Sorrel 45 g
Dill 45 g
Parsley 25 g
Green cilantro 25 g
Vegetable oil 12 tbsp
Salt to taste

Recipe instructions

Step 1

Step 1
How to make Armenian Zhingyalov Khats? Prepare your food. First for the test. Take refined, odorless oil for it. Water — good, from a filter or bottle.

Step 2

Step 2
How to make the dough? Take a deep bowl, sift flour and salt into it. Sifting will not only remove possible debris, but will also saturate the flour with oxygen, which will make products made from it better.

Step 3

Step 3
Pour water and vegetable oil into flour. The latter will make the dough more elastic.

Step 4

Step 4
Start kneading. Mix first with a spoon, then with your hands. For convenience, you can place it on a table sprinkled with flour.

Step 5

Step 5
Knead the dough until smooth and homogeneous. It should remain soft. Wrap it in film and leave it on the table for 30 minutes.

Step 6

Step 6
How to make the filling? Take a lot of greens: green onions, lettuce, sorrel, dill, spinach, nettle, parsley, cilantro, and beet tops are suitable. The bigger, the better.

Step 7

Step 7
Sort the greens, remove too coarse petioles, wash, then dry well with a towel. Finely chop each type of greenery.

Step 8

Step 8
Most of the greens and herbs included in the filling should be neutral in taste. And there are fewer herbs with a pronounced aroma and taste. And cilantro must be present. Of course, the proportions of the filling components can be varied and selected according to your preference. You can experiment and choose the best options.

Step 9

Step 9
Pour the chopped greens into a large container and mix well.

Step 10

Step 10
Divide the rested dough into pieces of approximately 60 grams, roll them into balls. Be sure to cover the workpieces with a towel to prevent them from becoming windy. I got 12 pieces.

Step 11

Step 11
On a well-floured surface, roll out each bun into a very thin round cake.

Step 12

Step 12
Place 2 portions of the filling in a separate cup, add 2 tablespoons of vegetable oil, salt, and stir. There is no need to salt the entire filling at once so that the greens do not release juice.

Step 13

Step 13
Place a portion of the filling on the rolled out dough, leaving 3-4 cm from the edges. There should be a lot of filling; when frying, it will greatly decrease in volume.

Step 14

Step 14
Raise the edges of the flatbread towards the middle and pinch.

Step 15

Step 15
Without reaching the end, press the “pie” a little with your hands so that the air comes out, and pinch until the end.

Step 16

Step 16
Fry Zhingyalov Khats on both sides in a dry frying pan over medium heat until golden brown.

Step 17

Step 17
The bread cooks very quickly, so be sure to keep an eye on the process while rolling out other tortillas and stuffing them with herbs.

Step 18

Step 18
Fold the finished Zhingyalov Khats into a pile. Serve hot. Bon appetit!

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