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More than ten wild greens and herbs wrapped in thin dough and griddled — a vegetable flatbread from Artsakh in southern Armenia.
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Zhingyalov hats means 'herb bread,' a traditional dish of Artsakh (Nagorno-Karabakh). Ten to twenty kinds of wild greens and herbs are chopped, seasoned with just oil and salt, wrapped in thin dough, and cooked on a griddle. It's a taste of spring when new greens sprout in the mountains after winter, and is often eaten during Lent.
Knead the bread flour, water, and salt into a smooth dough and rest 30 minutes.
Finely chop the spinach, cilantro, parsley, dill, green onion, and mint.
Mix the herbs with the oil, a little salt, and lemon juice.
Divide the dough into 4 and roll each very thin into an oval.
Pile herbs in the center, bring the dough together from both sides, pinch closed, and flatten.
Cook in a hot frying pan until browned on both sides.