Zhengyalov Hatz
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The Tale of Zhengyalov Hatz
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Zhengyalov hatz, flatbread stuffed with dozens of foraged wild herbs and greens, is closely associated with the Artsakh (Nagorno-Karabakh) region of historic Armenian settlement, where it developed as a way to use the mountains' abundant wild greens. It remains a point of strong regional identity for Armenians with roots there.
Ingredients
Scale:· 4 servings
- 2 cups all-purpose flour
- 3/4 cup water
- 1/2 tsp salt
- 4 cups mixed fresh greens and herbs (spinach, chard, scallion, cilantro, dill, parsley), finely chopped
- 2 tbsp oil
- Salt and pepper, to taste
Instructions
- 1Knead flour, water, and salt into a smooth, firm dough; rest covered for 20 minutes.
- 2Finely chop the mixed greens and herbs, then toss with oil, salt, and pepper.
- 3Divide the dough into balls and roll each into a thin round.
- 4Spread a generous mound of the herb filling over one half of each round, then fold the other half over and press the edges to seal like a large stuffed flatbread.
- 5Cook on a dry, hot griddle or skillet over medium heat, flipping once, until the greens have wilted and the bread is lightly browned in spots, about 6-8 minutes total.
- 6Cut into wedges and serve warm.
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