Jingalov Hats is a traditional flatbread from Artsakh (Nagorno-Karabakh) filled with a mixture of wild herbs and greens. Authentic versions use dozens of different herbs, creating a uniquely aromatic and healthy bread that celebrates the region's biodiversity.
Ingredients
- 3 cups all-purpose flour
- 1 cup warm water
- 1 tsp salt
- 2 lbs mixed greens and herbs (see notes)
- 1 bunch spinach
- 1 bunch cilantro
- 1 bunch dill
- 1 bunch parsley
- 1 bunch green onions
- 0.5 cup sorrel or chard
- 2 tbsp vegetable oil
- butter (for brushing)
Instructions
-
1
Make dough: Mix flour, salt, and warm water. Knead until smooth and elastic. Cover and rest 30 minutes.
-
2
Wash and finely chop all herbs and greens. The more varieties, the more authentic.
-
3
Mix the chopped greens with salt and a little oil. Traditionally no onion is added to the greens.
-
4
Divide dough into 8 balls. Roll each very thin, about 10 inches diameter.
-
5
Place generous amount of herb mixture on half the circle. Fold over and seal edges.
-
6
Cook on a dry griddle or sajj over medium heat, about 2-3 minutes per side until spotted brown.
-
7
Brush with butter while hot. Stack and keep covered to stay soft.
Tips & Variations
Traditional jingalov hats uses up to 50 different wild herbs! Use whatever combination of greens you can find - the variety is key. Common additions include nettle, purslane, mallow, and beet greens.
Cultural Background
Jingalov Hats is the signature dish of Artsakh (Nagorno-Karabakh) and has become a symbol of Armenian heritage from that region. The tradition of gathering dozens of wild herbs reflects the close connection between Armenian cuisine and the land. There is even an annual Jingalov Hats Festival.
Region: Artsakh (Nagorno-Karabakh)