Zhingyalov Hats

Ingredients

• 400 g plain flour
• 250 ml warm water
• 1 tsp salt for the dough
• 700 g mixed greens and herbs such as spinach, chard, beet tops, spring onion, coriander, dill, parsley, sorrel, mint and lettuce
• 3 tbsp sunflower oil
• 1 tsp salt for the filling
• 1/2 tsp black pepper
• 1 tbsp red wine vinegar
• natural yogurt or tan, to serve

Before you cook

• Wash all the greens and dry them completely, because wet greens will tear the dough.
• Strip out any thick stalks.
• Chop the greens and herbs very finely and pile them in a large bowl.
• Slice the spring onions thinly into the same bowl.

Steps

1. Mix the flour and salt in a bowl and pour in the warm water.
2. Knead for 8 minutes to a firm smooth dough that is not sticky.
3. Cover the dough and let it rest for 40 minutes.
4. Add the oil, salt, pepper and vinegar to the chopped greens.
5. Rub the greens between your hands for a minute, until they wilt, darken and reduce in volume.
6. Divide the dough into six pieces and roll each into a ball.
7. Roll one ball out as thin as you can, until it is about 30 cm across and you can almost see the worktop through it.
8. Heap a generous handful of greens down the middle, leaving a clear border all round.
9. Bring the two long sides up over the filling and pinch them together in a tight seam along the top.
10. Pinch the two ends closed and press the parcel gently flat into a long oval.
11. Heat a dry heavy frying pan or flat griddle over medium-high heat.
12. Cook the bread for 4 minutes, until dark blisters appear on the underside.
13. Turn it and cook the second side for 3 minutes.
14. Shape and cook the remaining five, stacking them under a cloth as they come off the pan.
15. Tear them by hand and serve warm with yogurt.