Armenian · Main
Thin griddled breads packed with a garden of fresh herbs.
Photo by GeoO · CC BY-SA 4.0 · Resized and converted to WebP for web display.
Jingalov hats from Artsakh are thin unleavened breads filled with an extraordinary mixture of herbs and greens. The balance should be fragrant, slightly tangy and never wet.
Technique notes
Armenian kitchen
Jingalov hats are Armenian griddled flatbreads filled generously with mixed herbs and leafy greens.
Mix flour, ½ teaspoon salt, 1 cup water and oil. Knead 8 minutes, adding water as needed; cover 30 minutes.
Wash and dry greens thoroughly, chop finely and mix with scallions, lemon, oil, pepper and remaining salt.
Divide dough into eight. Roll thin 10-inch rounds, heap filling on one half, fold over and seal firmly.
Cook on a dry medium-hot griddle 2–3 minutes per side until blistered and greens wilt.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
You are the test kitchen
Cook, taste and record what happened. These private notes stay in this browser; Gastromica does not receive or publish them.
Research EditionGood to know
Jingalov hats from Artsakh are thin unleavened breads filled with an extraordinary mixture of herbs and greens. The balance should be fragrant, slightly tangy and never wet.
Refrigerate cooked flatbreads for 3 days and reheat in a dry skillet.
Serve hot or room temperature with yogurt, lemon or pickled vegetables.
