Zhingyalov Hats (Armenian Stuffed Flatbreads)
When I first came across this dish, it instantly reminded me of Turkish Gözleme (a recipe will be in my book Naturally Vegan) and Algerian Mhajeb, both stuffed flatbreads that are charred until beautifully golden. But this Armenian version shakes things up a bit. Because when I say it’s packed with herbs, I mean it. It’s the perfect recipe for using whatever herbs and greens you can get your hands on wherever you are or even to use up leftovers from the fridge.
Usually all the herbs and greens are chopped with a knife, something I’ve followed tediously the first time I’ve made Zhingyalov Hats. It’s a very time-intensive task, so I’d recommend just using a food processor to do the job in no time. Making the dough is easy, since it hardly involves any kneading. Another bonus is that the cooked flatbreads also freeze really well, making them a great surprise for an easy lunch or an afternoon snack, depending on your appetite.
And finally, what I enjoy about cooking a recipe like this is that you add a new tool to your culinary toolbox. Because once you know how to make and stuff these flatbreads, you can get creative with the filling and follow the concept rather than the recipe. Now, without further ado, let’s explore this Armenian staple.
Table of Contents
1. What is Zhingyalov Hats?
2. History of Zhingyalov Hats
3. Ingredients You’ll Need
4. Method (Step-by-Step)
5. Frequently Asked Questions
5. Why You’ll Love This Recipe
6. Other Stuffed Dishes You Might Like
7. How to Store
8. Recipe card
What is Zhingyalov Hats?
Zhingyalov Hats, also known as Jingalov Hats, are traditional Armenian flatbreads (“hats” means “bread” in Armenian) that are stuffed with a vibrant mix of fresh greens and herbs. The recipe can change depending on what’s in season or what’s available, but it’s not unusual for Zhingyalov Hats to pack in up to 20 different greens—each one bringing its own distinct flavor. You’ll typically find parsley, cilantro, spinach and dill among the mix, but the greens can vary from region to region. Some are mild and herbal, while others are bitter, sour or tangy, creating a filling that’s deliciously complex and full of surprises in every bite.
History of Zhingyalov Hats
This dish has its roots in the fertile lands of Artsakh, a region known for its abundance of fresh herbs. But Zhingyalov Hats also carries a deeper meaning—often described as “struggle food,” it was born in times of hardship, like famine, war, or scarcity. It was a way for families to stretch their resources, making something nutritious and filling out of whatever they had. That’s why the flatbreads were often stuffed with foraged greens, giving them a wonderfully wild flavor.
Ingredients you’ll need to make Zhingyalov Hats + Substitutions
- Plain Flour: Forms the base of the dough. Whole wheat flour can be used for a heartier version, but it changes the texture.
- Olive Oil: Helps bind the filling and adds richness. Also used for brushing the flatbread for a golden finish. You can also use any neutral-tasting oil here.
- Spring Onions: Add a mild, sweet onion flavor. Can be swapped with regular onions for a stronger taste.
- Mixed Greens and Herbs: A mix of greens like spinach (mild), rocket (peppery), dill (menthol), coriander (fresh), parsley (bright), tarragon (aniseed), mint (refreshing) and carrot tops (earthy). Use any available greens and herbs that you think will fit – for instance Swiss chard, beet greens, chives, chervil, sorrel, etc.
- Paprika: Adds a warm flavor. You could also use smoked paprika depending on preference.
- Chili Flakes: Provides a bit of heat. Omit if you prefer no spice.
- Black Pepper: Balances the filling with a slight bite.
- Lemon Juice: Adds brightness and acidity to balance the richness.
How to Make Zhingyalov Hats (Step-by-Step)
Make the dough. In a large bowl, mix the flour, salt and warm water into a rough dough.
Tip it out and knead for 1–2 minutes until it begins to feel elastic. It doesn’t need to be smooth at this point.
Divide the dough into eight pieces and shape each piece into a ball. Cover them with a reusable plastic bag or a damp kitchen towel and leave to rest for at least 10 minutes, or until needed.
Prep the greens. Trim the spring onions, cut them in half lengthwise and thinly slice them. Transfer to a large mixing bowl. Make sure all of the greens and herbs are well washed and dried, then use a food processor (or your knife skills) to finely chop or slice them and transfer to the bowl.
When you’re ready to cook the Zhingyalov Hats, add the salt, paprika, chilli flakes, pepper, lemon juice and olive oil to the greens and mix well.
Stuff the flatbreads. Preheat a large, heavy-based pan over medium heat. As it heats, dust the work surface with flour and roll a dough ball into a thin circle (26–28cm wide, or smaller so that it still fits your pan). It helps to stretch the dough out gently with your hands towards the end.
Place 1/8th or around 1 1/2 cups of the filling in the middle of the dough, leaving only 1-2cm free around the edges.
Use your finger or a brush to moisten the edges with water, then fold the left and right side of the dough towards each other to create a seam from top to bottom, pinching it closed along the edges and making sure to press out any excess air.
You should be left with an oval shape. Press it with your hands or the rolling pin to flatten the seam.
Cook the flatbreads. When the pan is hot, cook the flatbread for around 1 minute until the bottom has golden spots all over. Flip it, cook for 1 minute more, then brush with ½ teaspoon of oil, flip it again and repeat, cooking it for 30-60 seconds more on each side until the spots are dark golden. Meanwhile, you can start preparing the next flatbread.
Transfer the cooked flatbread to a plate and cover with a clean towel to soften and keep warm. Wipe the pan with kitchen paper and repeat with the rest of the hats. Serve whole or cut it into pieces.
Zhingyalov Hats FAQs
- Can I make the dough ahead of time? Yes! Once covered, the dough can be kept at room temperature for several hours or in the fridge overnight. Just let it come to room temperature before shaping.
- Can I use frozen spinach instead of fresh? Yes, frozen spinach works as a great substitute. Just make sure to squeeze out any excess water before using it in the filling.
- Can I bake Zhingyalov Hats instead of cooking them in the pan? Yes, you can bake them in the oven at 190°C for 15-20 minutes until they’re golden and crispy.
Why You’ll Love This Recipe
- Traditionally vegan
- Bursting with fresh, vibrant herb flavors
- Soft, golden dough with a slight char
- Healthy and nutrient-packed
- Light yet satisfying—perfect for any meal
Other Stuffed Dishes You Might Like
- Mhajeb: Algerian flatbreads with a harissa onion stuffing
- Pasuts Tolma: Amernia’s stuffed pickled cabbage leaves
- İmam Bayıldı: South Indian rice & lentil pancakes
How to Store Zhingyalov Hats
If you have leftovers, Zhingyalov Hats can be stored in an airtight container at room temperature for a day. For longer storage, you can freeze them in a freezer bag or a container. To thaw, heat them for 15 minutes in a 200°C (180°C fan) oven.
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Zhingyalov Hats (Armenian Stuffed Flatbreads)
Equipment
- 1 Food Processor, (I use Ninja 3-1 Food Processor & Blender), optional
Ingredients
Dough
- 400 g plain flour (plus extra to dust)
- 8 g 1¼ tsp salt
- 210 ml warm water
Filling
- 100 g spring onions (4-5)
- 900 g mix of greens & herbs of your choice (see below for suggestions)
- 1 1/2 tsp salt (11g)
- 1 tbsp paprika
- 1 tsp chilli flakes
- 1 tsp black pepper
- 2 tbsp lemon juice
- 2 tbsp olive oil (plus extra for brushing)
Greens (suggestion to use as the mix)
- 450 g spinach
- 50 g carrot tops
- 100 g rocket
- 100 g dill
- 50 g coriander
- 50 g parsley
- 50 g tarragon
- 50 g mint leaves
Instructions
- In a large bowl, mix the flour, salt and water into a rough dough. Tip it out and knead for 1–2 minutes until it begins to feel elastic. It doesn’t need to be smooth at this point. Divide the dough into eight pieces (around 75g each) and shape each piece into a ball. Cover them with a reusable plastic bag or a damp kitchen towel and leave to rest for at least 10 minutes, or until needed.
- Trim the spring onions, cut them in half lengthwise and thinly slice them. Transfer to a large mixing bowl. Make sure all of the greens and herbs are well washed and dried, then use a food processor (or your knife skills) to finely chop or slice them and transfer to the bowl. When you’re ready to cook the Zhingyalov Hats, add the salt, paprika, chilli flakes, pepper, lemon juice and olive oil to the greens and mix well.
- Preheat a large, heavy-based pan over medium heat. As it heats, dust the work surface with flour and roll a dough ball into a thin circle (26–28cm wide, or smaller so that it still fits your pan). It helps to stretch the dough out gently with your hands towards the end.
- Place 1/8th or 1 1/2 cups of the filling in the middle of the dough, leaving only 1-2cm free around the edges. Use your finger or a brush to moisten the edges with water, then fold the left and right side of the dough towards each other to create a seam from top to bottom, pinching it closed along the edges and making sure to press out any excess air. You should be left with an oval shape. Press it with your hands or the rolling pin to flatten the seam.
- When the pan is hot, cook the flatbread for around 1 minute until the bottom has golden spots all over. Flip it, cook for 1 minute more, then brush with ½ teaspoon of oil, flip it again and repeat, cooking it for 30-60 seconds more on each side until the spots are dark golden. Meanwhile, you can start preparing the next flatbread.
- Transfer the cooked flatbread to a plate and cover with a clean towel to soften and keep warm. Wipe the pan with kitchen paper and repeat with the rest of the hats. Serve whole or cut it into pieces.
Notes
- For the greens, tender stalks like parsley and coriander can be chopped and added. For woodier stalks like mint, measure the weight of the leaves.
- Storage: Keep in an airtight container at room temperature for a day. Or freeze them in a freezer bag or container. To thaw, heat them for 15 minutes in a 200°C (180°C fan) oven
Hi. I think I am going to try this tonight. Do you put any sauce or topping on this? Thanks
I love eating them just like that. Loads of flavours going on! They are traditionally eaten with a yoghurt drink, so I’m sure it’ll be great with a (plant-based) yoghurt dip alongside.