Flatbreads filled with greens (Jingalov hats) from Lavash: The Bread That Launched 1,000 Meals, Plus Salads, Stews, and Other Recipes from Armenia (page 60) by Kate Leahy and John Lee and Ara Zada

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Notes about this recipe

  • Eat Your Books

    Start recipe a day ahead. Can substitute neutral oil of your choice for sunflower oil.

  • eliza on June 09, 2022

    These breads are quite easy and fairly quick to make. The note above is incorrect; they don’t need to be started a day ahead, just make sure your herb mixture is not too wet. The dough is mixed first so it has time to rest while the greens are chopped. I found the dough way too wet and had to add extra flour to make a workable dough. I ended up having enough greens to make 2 of the hats and included chard, basil, dill, kale, green onion, and spearmint in my herb mixture. Mine took a bit longer to cook, but I think that would improve when I make my next batch. The extra dough will probably be used to make some seeded flatbread. Very tasty and a great way to use lots of greens from the garden.

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