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
Recipe status
A named independent cook or chef has published a prepared version of this dish, and that verification is credited below. It verifies their version—not Gastromica’s exact quantities, timing or method. Measured search evidence, exact-recipe testing and final JB approval remain separate gates.
How the new system works →Evidence behind this edition
Reviewed August 2, 2026. Research sources inform this edition. Any external cook verification is separately named, linked and limited to the independently prepared version described in that source.
thin unleavened wheat dough; abundant mixed greens/herbs; sealed flatbread; dry griddle
Declared allergens: wheat/gluten grain (verify labels and individual medical needs)
Cool promptly in shallow containers, refrigerate within two hours, keep no longer than the recipe's stated period or USDA's 3–4 day ceiling (whichever is shorter), and reheat leftovers to 165°F/74°C when reheating is appropriate.
Do not treat a quality date as proof of safety. Wild greens and mushrooms must be positively identified and food-grade. Diet labels do not guarantee absence of cross-contact. Dish-specific dairy/egg handling instructions remain applicable.
Anna Voloshyna is credited with preparing and publishing an independent version of this dish in Jingalov Hats Armenian Flatbread for Anna Voloshyna.
What this supports: dish identity, method, texture/doneness, serving result.
Verifies an independently prepared version of the dish, not Gastromica’s exact recipe. Voloshyna explicitly adds Bulgarian feta as a nontraditional personal variation and uses her own available herb mix.
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.
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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.
