Jingalov Hats

ByChad
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Jingalov hats filled with greens. AI illustration from MFD’s Instagram campaign.

Jingalov Hats

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Prep Time 35 minutes
Cook Time 24 minutes
30 minutes
Total Time 1 hour 29 minutes
Servings: 6 breads
Ingredients Method

Ingredients
  

  • 300 g all-purpose flour plus more for rolling
  • 180 ml water
  • 1 teaspoon fine salt divided
  • 250 g spinach or chard leaves tough stems removed
  • 60 g flat-leaf parsley
  • 40 g cilantro
  • 30 g dill
  • 50 g scallions
  • 2 tablespoons sunflower oil
  • 1/4 teaspoon ground black pepper

Method
 

  1. Mix flour, water and half the salt. Knead 5 minutes until smooth, divide into six balls, cover and rest 30 minutes.
  2. Wash and thoroughly dry the leaves and herbs. Chop them and the scallions finely. Toss together. Keep the salt separate until each bread is ready to fill.
  3. Roll one ball to a thin 9-inch round. Toss one-sixth of the greens with 1 teaspoon oil and a pinch of the remaining salt and pepper. Pile along the middle, leaving a border.
  4. Lift the two long sides over the greens. Pinch together along the center, squeeze out trapped air, seal the tips and pat gently into a thin oval. Repeat, seasoning each portion just before filling.
  5. Heat a dry heavy skillet over medium-high. Cook seam-side down for 2–3 minutes, flip and cook another 1–2 minutes until both sides have brown spots and the dough along the seam is cooked. Stack under a towel and serve warm.

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This greens-filled bread belongs to the Armenian cooking of Artsakh, also known as Nagorno-Karabakh. This version uses cultivated herbs and leafy greens. Dry them well before chopping, and salt each handful only when the dough is ready to seal.

Food illustration from MFD’s Flatbreads of the Caucasus Reel, created with AI.

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