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Armenian Jingalov Hats

Servings 4 hats

Ingredients

Dough

  • 1 ½ cups King Arthur unbleached all-purpose flour
  • 1 teaspoon coarse kosher salt
  • ⅔ cup water, lukewarm
  • neutral oil, such a sunflower, safflower, or canola (for oiling dough)

Filling

  • 2 pounds chard or similar green, stems discarded (2 bunches)
  • 4 cups cilantro, dill, chervil, or similar greens, packed
  • 4 cups radish greens, sorrel, dandelion greens, or similar greens, packed
  • 10 scallions, thinly sliced
  • 3 tablespoons neutral oil, such a sunflower, safflower, or canola
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons sweet paprika
  • 2 teaspoons coarse kosher salt

Instructions

Prepare dough

  • In medium bowl, combine flour and salt.
  • Add water to bowl, then gradually add flour mixture, mixing by hand to incorporate. Dough will be stickly.
  • Turn dough out onto dusted counter.
  • Knead until dough becomes smooth and stops sticking to hands and counter, approx. 5 minutes.
  • Roll dough into ball, place in lightly oiled bowl, turn to coat, and cover with kitchen towel.
  • Let dough rest at room temperature between 20 minutes and 1 hour.

Prepare filling

  • Wash greens. Spin dry in salad spinner. Chop finely.
  • Mix in scallions, oil, lemon juice, paprika, and salt.

Roll dough

  • Divide dough into 4 portions. Form each portion into a ball.
  • On lightly floured surface, roll a ball into a very thin circle, about 12-14 inches wide. (See video, below.)

Make hats

  • Place 1/4 of filling (approx. 2 cups), in center of dough. Use hands to pat it down and spread it out, leaving a 1-inch border. (See video, below.)
  • Take opposite sides of dough, pull out slightly, then pull to center and pinch together over filling. Continue pinching from center to one end, and then center to other end. (See video, below.)
  • Firmly pinch and press seam to make sure it is sealed. Turn dough over and flatten out to between ¼ and ½ inch thick. (See video, below.)

Cook hats

  • Heat cast iron griddle or large cast iron frying pan over medium heat.
  • Cook hats, one at a time, by placing seam-side down on griddle. (See video, below.)
  • Cook briefly - 3 minutes or less - until charred. Flip and cook other side. If dough seems raw, repeat. (See video, below.)
  • Serve.

Video

Notes

Adapted from Jingalov Hats by Tejal Rao, The New York Times, in turn adapted from Lavash by John Lee, Ara Zada, and Kate Leahy.