Armenian flatbread Zhengyalov hats
10 servings
45 minutes
Zhengyalov-hats - translated from Armenian means "bread with greens". The most delicious and correct is prepared in Nagorno-Karabakh. And although it is similar to kutab, but unlike it, this large thin flatbread is prepared exclusively with greens. It is important to observe the proportions of greens: most of all should be bland, and then add those with a pronounced taste. The latter always includes cilantro, as well as parsley, but in the end there can be as many herbs as you like. It is better to eat hot, so the tastes of the greens are revealed , and, of course, do not forget to dip it in matsoni.
1
Prepare the necessary ingredients.
2
Knead the dough until it is firm but elastic. Then cover the dough with a towel and let it rest for about 30 minutes.
3
Chop the green onion finely.
- Spring onion: 1 bunch
4
Also chop the remaining greens finely.
- Fresh cilantro (coriander): 1 bunch
- Parsley: 1 bunch
- Beet greens: 1 bunch
- Sorrel: 1 bunch
- Green salad leaves: 1 bunch
- Spinach: 1 bunch
5
Then add vegetable oil to the greens. Salt and pepper to taste. It's important to create the right bouquet - there should be more greens with a neutral taste and less with a strong taste.
- Fresh cilantro (coriander): 1 bunch
- Parsley: 1 bunch
- Beet greens: 1 bunch
- Spring onion: 1 bunch
- Sorrel: 1 bunch
- Green salad leaves: 1 bunch
- Spinach: 1 bunch
6
Divide the dough into portioned balls and roll each ball very thin.
7
Place the filling in the middle of the dough and pinch the edges.
8
Press the jengyalov with your hand to release the air and pinch it until the end.
9
Bake on a dry skillet on both sides.
10
To submit.
