Matnakash
A soft Armenian oval bread with a glossy surface and deep finger grooves, made here with a rye or whole-wheat flour scald and an overnight cold fermentation.
Traditional method
Zhingyalov hats (greens-filled flatbread)
Ժենգյալով հաց · Jingalov hats · Jengyalov hats
An unleavened Armenian flatbread filled with mixed greens and herbs, sealed into an oval and cooked on a griddle.
History
Saveur locates the recipe in Artsakh and reports a regional cook's account of balancing sour, fragrant and neutral greens. The Armenian Institute documents jingalov hats in contemporary Armenian cultural practice. The inspected sources do not establish a dated first attestation.
Ingredients
Yield 4 flatbreads · Scaling: source batch only
All-purpose flour
355 mL1½ cup as recorded
210 g, plus extra for dustingKosher salt
4.9 mL1 tsp as recorded
for doughLukewarm water
158 mL0.67 cup as recorded
140 mlNeutral oil
for lightly oiling bowl
Neutral greenswash, dry thoroughly, finely slice; use at least two kinds such as beet greens, spinach or collards
946 mL4 cup as recorded
about 220 gAromatic herbswash, dry thoroughly, finely slice; use at least three kinds such as dill, cilantro, tarragon, parsley or chervil
473 mL2 cup as recorded
about 110 gSour greens or herbswash, dry thoroughly, finely slice; use at least two kinds such as sorrel, dandelion greens, watercress or radish greens
473 mL2 cup as recorded
about 110 gScallionsthinly sliced
3 medium
about ½ cupSweet paprika
9.9 mL2 tsp as recorded
Kosher salt
4.9 mL1 tsp as recorded
for fillingRed pepper flakes (optional)
2.5 mL½ tsp as recorded
for fillingNeutral oil
22 mL1½ tbsp as recorded
for fillingLemon juice
15 mL1 tbsp as recorded
Pomegranate seeds (optional)
a handful, optional
Method
Risks and precautions · Standard risk
Fresh greens and herbs
Produce may carry contamination from soil, water, handling or storage; rinsing reduces but does not eliminate it.
Hazard sourceUnidentified foraged plants
An unidentified plant may be toxic or unsuitable for food.
Hazard sourceRinse produce thoroughly under running water and dry with a clean towel; do not use soap or produce wash.
Control sourceUse only edible greens and herbs positively identified from a reliable food source; omit uncertain wild plants.
Control sourceRefrigerate leftovers within 2 hours, or within 1 hour above 90°F (32°C), and keep the refrigerator at or below 40°F (4°C).
Control sourceDo not use unidentified foraged plants. Wash greens under running water; rinsing reduces contamination but does not eliminate it. Refrigerate leftovers promptly.
- Rinse all greens and herbs under running water, dry them thoroughly with a clean towel, then slice finely. Use only greens positively identified as edible and sold or gathered from a reliable source; do not use unidentified foraged plants.
- Mix flour, dough salt and lukewarm water. Knead briefly in the bowl, then on a lightly floured counter for about 4 minutes until the dough begins to smooth. Shape into a ball, set in a lightly oiled bowl, cover and rest for at least 20 minutes and up to 1 hour at room temperature.
- Mix the greens and herbs with scallions, paprika, filling salt, red pepper flakes if using, oil and lemon juice until evenly seasoned.
- Divide the dough into four equal pieces, about 85 g each, and shape into balls. Cover them. Roll each into an 8-inch (20 cm) thin circle. Put about 2 cups of filling in the center; scatter pomegranate seeds over it if using.
- Bring two sides of the dough up over the filling and pinch the seam closed from end to end. Tuck and seal the tips with filling distributed to the ends. Turn seam-side down and flatten gently with your palm to 6–12 mm thick; use a rolling pin if needed.
- Heat a large cast-iron griddle or pan over medium-high heat. Add a filled bread seam-side down, then lower heat to medium. Cook until evenly browned, about 2½–3 minutes; flip and cook the other side about 2 minutes. If the dough still looks pale or raw, continue cooking and flip occasionally until cooked through.
- Transfer with a spatula to a platter and cover with a clean, dry towel while cooking the remaining breads. Serve warm. Refrigerate leftovers promptly and reheat until hot before serving.
Conditions
Yield4 flatbreads
Fermentation0.33–1 h
Places
Artsakh
Traditional preparation · Region evidenceSaveur reports an Artsakh association; precise birthplace is not established.
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Sources
SaveurInspiration · Method · History
Jingalov Hats (Armenian flatbreads filled with greens)Measured four-bread dough and filling formula, including greens divided into neutral, fragrant and sour categories.
Describes Artsakh association, reported by Lilia Harutyunyanl, and cooking on a saj or large griddle.
Armenian InstituteMethod · History
FoodDocuments the four-piece mixed-greens recipe and recommends washing and drying the greens ahead of time.
Describes Jingalov Hats as part of contemporary Armenian and Karabakh food culture.
U.S. Food and Drug AdministrationSafety
Selecting and Serving Produce SafelyRinse produce under running water, dry it, do not use soap, and note that washing reduces but does not eliminate bacteria.
USDA Food Safety and Inspection ServiceSafety
How do I handle leftovers safely?Refrigerate perishable leftovers within two hours, or one hour above 90°F; keep refrigerated foods at or below 40°F.