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Jingalov Hats
Recipe from Kate Leahy, John Lee and Ara Zada
Adapted by Tejal Rao

YIELD 4 (8-inch) hats

TIME 1 hour

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Sarah Anne Ward for The New York Times. Food stylist: Maggie Ruggiero. Prop
stylist: Amy Elise Wilson.

This recipe for jingalov hats, the simple

flatbread stuffed with a mix of greens, comes
from “Lavash,” an Armenian cookbook by John
Lee, Ara Zada and Kate Leahy. The authors got
the recipe in Artsakh from Lilia Harutyunyan, a
More +

Cooked 480 ratings

INGREDIENTS

FOR THE DOUGH:

1 ½ cups all-purpose flour, plus more for

dusting

1 teaspoon kosher salt

⅔ cup lukewarm water

Sunflower oil or other neutral oil, for

greasing

FOR THE FILLING:

2 pounds chard, tough stems discarded

4 packed cups fresh cilantro, chervil and

dill leaves and tender stems

4 packed cups radish greens and sorrel

6 spring onions (or 10 scallions), thinly

sliced

3 tablespoons sunflower oil or other

neutral oil

2 tablespoons fresh lemon juice

2 teaspoons sweet paprika

2 teaspoons kosher salt

2 handfuls pomegranate seeds (optional)

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PREPARATION

Step 1
Prepare the dough: In a medium bowl,
combine 1 1/2 cups flour and the salt. Pour
the lukewarm water into a large bowl, then
gradually add the flour mixture, using your
hands to incorporate. The dough will be
sticky.

Step 2
Dust the counter with flour, turn dough onto
it and knead gently until the surface becomes
smooth and the dough stops sticking to your
hands and counter, about 5 minutes. Roll the
dough into a ball, place it in a lightly oiled
bowl, turn it to coat, then cover it with a
kitchen towel. Let it rest at room temperature
for 20 minutes to 1 hour.

Step 3
Prepare the filling: Wash the greens, and use
a salad spinner to dry them well. Chop the
greens finely. Mix with spring onions, oil,
lemon juice, paprika, salt and pomegranate
seeds (if using), and set aside. Divide the
rested dough into 4 portions, about 3 ounces
each, and form each into a ball.

Step 4
On a lightly floured work surface, roll a ball
into a very thin circle, about 8 inches wide,
adding more flour as needed to prevent the
dough from sticking. Place about 2 cups of
filling in the center, then use your hands to
pat it down into a round, leaving about a 1-
inch border of dough. Pick up two opposite
sides of the dough, and pinch them together
over the center of the filling, from top to
bottom, so the middle is wide and the ends
form points.

Step 5
Firmly pinch the seam to make sure it’s
sealed, then turn the dough over, and gently
flatten it out with the palm of your hand so it
resembles a deflated football, sealing any
holes in the dough. It should be about 1/4-
to-1/2-inch thick. If it’s thicker, use a rolling
pin to smooth it out a little. Pinch shut any
holes in the dough, then place on parchment
or a lightly floured surface. Repeat with the
remaining balls of dough.

Step 6
Heat a large cast-iron pan over medium-high.
Working with one dough portion at a time,
place the dough seam-side down in the
center of the pan. Lower the heat to medium,
and cook for about 3 minutes, until cooked
and lightly browned in places. Flip, and cook
the other side for 2 minutes. If the dough
seems raw in places, flip and cook evenly.
Repeat for the rest of the jingalov hats, and
serve warm or at room temperature.

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COOKING NOTES

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All 120 Most Helpful 24 Private 0

BH 2 years ago
Excited to try this! Trying to expand my
knowledge in the kitchen.

When you say "4 packed cups fresh

cilantro, chervil and dill leaves and
tender stems" &
"4 packed cups radish greens and
sorrel", do you mean to just have an even
amount of each to make up the 4 cups? I
figure that is the intention, but wanted to
ask.

Thanks!
81 This is helpful

Debbie 2 years ago

This recipe brings back the time my
mother and were traveling Morocco's
High Atlas mountains. We stopped at a
hillside cafe and were treated to theses
fatbreads fresh from the oven. They were
served with a house made olive oil that
was the fruitiest I've ever tasted. We had
to climb 81 carved steps to eat these flat
breads and I wouldn't hesitate to do it
again! BTY this recipe scores a hit with
the mix of greens and spices. Very simple
to get it right.
41 This is helpful

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Pinteres
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Adapted from “Lavash” by Kate Leahy, John

Lee and Ara Zada (Chronicle Books, 2019)

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