Jingalov Hats

Ingredients

• 2 cups all-purpose flour
• 3/4 cup warm water
• 1/2 tsp salt
• 2 cups baby spinach, finely chopped
• 1 cup arugula, finely chopped
• 1 cup fresh dill, finely chopped
• 1 cup fresh cilantro, finely chopped
• 1 cup fresh parsley, finely chopped
• 4 scallions, finely chopped
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 2 tbsp butter, melted, for brushing

Before you cook

• Finely chop all the greens and herbs and combine them in a large bowl.
• Mix the flour and salt, then stir in the warm water to form a soft dough.
• Knead the dough for 5 minutes until smooth, then cover and let it rest for 20 minutes.

Steps

1. Drizzle the greens with olive oil and season with salt and pepper.
2. Toss the greens well so they release a little moisture and bind together.
3. Divide the dough into 4 equal balls.
4. Roll one ball into a thin circle about 9 inches across.
5. Pile a quarter of the greens mixture into the center of the circle.
6. Pull the dough up from two opposite sides and pinch them together over the filling.
7. Pull up the remaining two sides and pinch all the seams together to fully seal the greens inside.
8. Gently flatten the sealed parcel with your palm into a thick disc.
9. Heat a dry, ungreased griddle over medium heat.
10. Place the flatbread seam-side down on the griddle.
11. Cook undisturbed for 3 minutes until blistered and browned in spots.
12. Flip and cook the other side for 3 minutes.
13. Repeat with the remaining dough and filling.
14. Brush each hot flatbread with melted butter before serving.