Jengyalov Hats: Armenian Greens-Stuffed Flatbread Recipe
Jengyalov Hats
Crisp Armenian flatbread filled with an herbaceous greens mix—rustic and shareable.
Nutrition (per serving)
Jengyalov hats is a beloved Armenian flatbread that's all about the greens — a joyful mix of herbs and scallions tucked into a thin, crisp dough. It's fresh, herbal, and slightly nutty when you add walnuts; one bite tastes like a sunny village market.
This version keeps things approachable for a home cook: a simple hand-stretched dough, a generous chopped-greens filling tossed with olive oil and lemon, then cooked on a skillet until the crust is golden. Serve warm, tear-and-share style.
Ingredients
- All-purpose flour:3 cups
- Warm water:1 cup
- Olive oil (for dough):2 tbsp
- Salt (for dough):1 tsp
- Extra olive oil (for cooking):2 tbsp
- Baby spinach, chopped:2 cups
- Fresh parsley, chopped:1 cup
- Fresh cilantro, chopped:1 cup
- Fresh dill, chopped:1 cup
- Scallions (green onions), thinly sliced:5 pieces
- Sorrel or arugula, chopped:1 cup
- Fresh chives, chopped:1/2 cup
- Garlic, minced:3 pieces
- Lemon juice:2 tbsp
- Walnuts, chopped (optional):1/2 cup
- Salt (for filling):1 tsp
- Black pepper:1/2 tsp
- Red pepper flakes (optional):1/4 tsp
Instructions
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Make the dough: In a large bowl combine flour and 1 tsp salt. Stir in warm water and 2 tbsp olive oil until a shaggy dough forms. Knead on a lightly floured surface for 5–7 minutes until smooth. Cover and let rest 20 minutes.
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Prep the greens: While the dough rests, finely chop all the greens, scallions, and chives. Combine in a bowl with minced garlic, lemon juice, 1 tsp salt, 1/2 tsp black pepper, 2 tbsp olive oil, red pepper flakes (if using), and chopped walnuts. Taste and adjust seasoning.
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Divide and roll: Divide dough into 6 equal pieces. On a lightly floured surface, roll each piece into a thin circle about 7–8 inches across. Keep the rolled discs covered with a towel while you work so they don't dry out.
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Fill and seal: Pile about 3/4 cup of the greens mixture onto one half of each dough circle, leaving a small border. Fold the other half over and press the edges to seal, then gently roll or pat to create an even, thin round—handle gently so greens stay inside.
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Cook the flatbreads: Heat a large heavy skillet or cast-iron pan over medium-high heat and brush lightly with oil. Cook each flatbread 2–3 minutes per side until golden brown and crisp in spots, pressing lightly with a spatula. Reduce heat slightly if they brown too fast.
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Finish and serve: Transfer cooked jengyalov hats to a rack or plate lined with a towel to keep warm. Serve warm or at room temperature with lemon wedges, yogurt, or a sharp cheese for spreading.
Tips & Notes
- Chop the greens very finely so the filling sticks together and spreads easily inside the dough.
- Work in batches and keep rolled dough covered to prevent drying; dough that rests becomes easier to roll thin.
- If you prefer oven-cooked flatbreads, bake at 500°F on a preheated pizza stone for 4–6 minutes until blistered.
