Zhingalov Khats or Zhingyalov hats are Armenian Flatbreads that are stuffed with finely diced herbs and green vegetables. It is a traditional dish of Armenians from Artsakh.
They make Zhingalov Khats with unleavened dough. They roll it out until it becomes paper-thin, then stuffing done with different greens, almost numbering to 7 different herbs. The important part that of the stuffing is making the bland-tasting greens or leaf vegetables into palatable stuffing along with fried onions etc. So along with Spinach, I added spring onions as well.
Once the flatbread is rolled out thin, the stuffing is placed on one bread and the stuffing is spread on top. Then another thin layer of the disc is placed on it and sealed. These flatbreads are called Khats or hats because it is cooked on a special griddle called the “Saj” or “Sajin”. The griddle looks like our inverted Kadai. While I was reading this recipe, Ulte Tawa ka paratha came to mind. I wanted to make this for U but thought I may not be able to get the Kadai heat well.
However, when I found this recipe for Z, I couldn’t skip it. The dough is identical to the Lavash dough. This flatbread differs from Lavash by having a stuffing. They cook the flatbread for a longer time on the inverted griddle. So I got the small Kadai I have and inverted it to cook this. The flatbread was having an inverted shape for a while. Maybe in the actual griddle, the flatbread retains the shape for a longer time.
You should read the original recipe I adapted, it has some interesting conversation about how this flatbread is traditionally made. While I am all for traditional recipes and traditional methods, I try my best to follow them in my everyday cooking in whatever way I could.
Finally, my Z was this interesting inverted flatbread for my A to Z International Flatbreads. If you are interested to know what's Z for Street Food, Check my other space.
In A to Z International Flatbreads
A for Afghan Flatbread
B for Bale Hannina Chapathi
C Cascioni Romganoli
D for Dhal Puri
E for Emirati Khameer Bread
F for Focaccia di Recco
G for Gur aur Til ki Roti
H for Harcha
I for Injera
J for Janta Roti
K for Khobz al Tawa
L for Laffa Bread
M for Mitho Lolo
N for Nicaraguan Quesillo
O for Obi Non
P for Podpłomyki
Q for Qutab
R for Roat
S for Sheermal
T for Torta Al Testo
U for Ukkarisida Akki Rotti
V for Vastad Rotti
W for Warqi Paratha
X for Xaxaba Diphaphata
Y for Yufka
Step By Step Pictures for making Zhingalov Khats
Ingredients used to make Zhingalov Khats ~ Armenian Flatbread
For the Stuffing
Heat a pan with butter, saute the stuffing till done, season with salt and red chilies.
Making the Zhingalov Khats
Divide the dough into 4 equal pieces, and roll into discs of 6 inch diameter.
Spread the stuffing over one flatbread. Now place another one over it and seal it on all sides.
Turn your kadai or wok upside down on the gas burner and heat.
When the kadai is hot, brush with oil and carefully place the sealed flatbread.
Cook on both sides and remove once when you find spots over the cooked flatbread.
Serve right away.
Recipe
Zhingalov Khats ~ Armenian Flatbread
Ingredients
For the Lavash dough
- 1.2 cups All purpose flour
- 1 tsp Honey
- 1/4 tsp Instant Dry Yeast
- 1/2 tsp Salt
- Water warm as required
For the Stuffing
- 1 /2 cup Onions finely chopped
- 1 /2 cup Spring Onions / scallions, finely chopped
- 1 /2 cup Spinach finely chopped
- Red Chilies Flakes
- Salt to taste
- Butter as required
Instructions
For the Lavash dough
- In a bowl, take the flour, honey, yeast, salt. Slow add water and knead to a soft dough.
- You can use your food processor as well. Knead for 10 mins and keep it covered in an oiled bowl until it doubles.
For the Stuffing
- Heat a pan with butter, saute the stuffing till done, season with salt and red chillies.
Making the Zhingalov Khats
- Divide the dough into 4 equal pieces, and roll into discs of 6 inch diameter.
- Spread the stuffing over one flatbread. Now place another one over it and seal it on all sides.
- Turn your kadai or wok upside down on the gas burner and heat.
- When the kadai is hot, brush with oil and carefully place the sealed flatbread.
- Cook on both sides and remove once when you find spots over the cooked flatbread.
- Serve right away.
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vaishalisabnani says
A bread with greens looks fantastic , making it on inverted kadai is a task by itself as one we are not used to and two we do not have the right kind of kadai .. also since the equipment is not what it should be the heat from gas is not sufficient . All said and done the bread does have a slight curvature .
It has been an absolute treat to see these wonderful breads all April , I was wondering how many packs of Apf you must have used ! Lol
Priya Suresh says
This bread sounds like our rumali rotis na, this bread with greens sounds too good. Dunno whether i can make this flatbread this way as i dont have gas stove tip. Well done Srivalli. You did a tremendous job by running 26 days of flatbreads from around the world. Keep rocking gal.
Sandhiya says
Zhingalov khats sounds so healthy and delicious with all those greens. Again a brilliant find, Valli. Love the process of making this bread, sounds unique and it's like the combination of stuffed paratha and rumali roti. Kudos to you for posting such a wonderful 26 flat breads on this month. Now i knew where to search for unique flatbread when i will need.
Harini says
Adding greens to the bread sounds good. the method of cooking these is very unique. A fantastic find, Valli. You unearthed some fine flatbreads for this series. Kudos. Will definitely bookmark the roundup
Pavani says
That is such a delicious looking stuffed flatbread. Cooking them on the kadai sounds very interesting. Good one Valli.
srividhya says
Sweet touch of honey and yeast with spinach sounds so yum. I need to learn how to research for the A to Z recipes. Amazing find.
simplytadka2 says
Bread looks so delicious.. and tasty.
Sharmila - The Happie Friends Potpourri Corner says
Spring onions and spinach adds a lovely zinc to the flat bread and this looks so thin and yummy !!
cookingwithsapana says
Zhingalov stuffed with spring onion and spinach sounds like a nice and interesting bread from Armenia. I always want to cook flatbread on open flame but here it is not possible. Loved all of your flatbreads in this marathon. Hats off to you Valli for doing this on two blogs.
gayathriraani says
You managed to get the recipe name in Z. That is great Valli. The bread looks so good, and love that traditional way of cooking in inverted pan. Loved all your bread recipes this month.
mayurisjikoni says
while searching for Z came across this Armenian flatbread. Its looks so good with the stuffing. Have enjoyed all the flatbreads you've introduced to us.
Sandhya Ramakrishnan says
This is so similar to our rumali roti preparation. I have been so looking forward to try this method of making roti but never got to it. After bookmarking your A to Z flatbread, I have my list ready for the Sept BM. Loved each and every one of the recipes Valli!
Suma Gandlur says
Another simple and lovely flat bread. Now going through your lovely series of flat breads, I got an inspiration for my Sep BM. It's time for me now to get buried under all that apf: :)))))
Kudos to find all that interesting variations of flat breads across the globe.
Srivalli says
Thank you everybody, reading all your wonderful comments, surely made this journey a great one!
manjulabharathkumar2016 says
Zhigalov hats has come out so delicious and I am loving your stuffings with spring onions and spinach 🙂 I made them few months back and they are just delicious isn't it !! I loved all your flat-breads throughout the marathon, You did an incredible job with research and development for this marathon on both blogs valli.. Excellent job !! I don't have enough words to appreciate your efforts..
Padmajha PJ says
I was thinks about Rumali Roti when I was reading your post. This dish with the greens /herbs is a great find for this alphabet. You have made so many flatbreads that I haven't even heard about! Kudos to your efforts Srivalli for efficiently managing to cook and post for 2 blogs!