Jingalov hats

Thin bread encloses a generous mix of cultivated greens and herbs. This version uses shop-bought produce rather than wild plants.

This recipe has not been kitchen-tested.

Prep: 60 min · Cook: 30 min · Serves: 4

Ingredients

• 350 g — wheat flour
• 210 ml — water
• 30 ml — olive oil
• 5 g — salt
• 500 g — cultivated spinach and chard, washed
• 40 g — parsley, washed
• 40 g — cilantro, washed
• 25 g — dill, washed

Method

1. Weigh all ingredients, wash produce and prepare clean equipment before starting. Keep raw meat and eggs separate from ready-to-eat food.
2. Reserve half the oil and half the salt for the filling. Mix the rest with flour and water, knead 8 minutes, cover and rest 30 minutes.
3. Divide the dough into 8 pieces and roll very thinly on a lightly floured surface.
4. Finely chop and thoroughly dry the washed cultivated greens and herbs. Toss with oil and salt just before filling. Divide among dough rounds, fold and pinch the edges completely closed.
5. Cook the filled flatbreads on a dry medium-hot skillet for 3–4 minutes per side, until dough is cooked and greens wilted. Lower heat if the exterior browns too quickly.
6. Serve promptly. Refrigerate leftovers in shallow covered containers at 4°C or below within 2 hours (1 hour above 32°C); use within 3 days. Reheat cooked leftovers to 74°C.

Allergen notes

• Wheat and gluten
• Check all prepared-product labels and shared-equipment cross-contact; this is not an exhaustive allergen guarantee.

Cook’s notes

• Times are estimates; pan size, oven and ingredient temperature change the result. These editorial drafts have not been kitchen-tested.