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+ servings

Jingalov Hats

A Lenten-appropriate (vegan) recipe for homemade lavash bread stuffed with fresh herbs.
Prep Time 45 mins
Cook Time 20 mins
Course Appetizer, Side Dish, Snack
Servings 4 loaves


  • Technically, it's best to cook this on a tonir, but since we don’t own one, and never will, I used a 12-inch non-stick skillet coated with vegetable spray, and prepared it on the stove top. One source recommended cooking this on a preheated, inverted wok over a gas stove. So, if you have a wok – and - a gas stove, that could be an option.


Herb Filling

  • 3 cups assorted fresh herbs like mint, parsley, cilantro, sage, thyme, rosemary, oregano, savory, dill, etc.
  • Kosher salt (to taste)
  • 1 drizzle olive oil

Dough Ingredients

  • 3 cups flour
  • ¼ tsp salt
  • 1 Tbsp olive oil
  • 1 cup water


Herb Instructions

  • Wash and spin-dry or towel-dry the herbs.
  • Coarsely chop the herb assortment, and sprinkle with salt to taste, but don’t over-do it. Add a drizzle of olive oil. Mix together.
  • Set aside until ready to use.

Dough Instructions

  • Mix together flour, salt, oil and water to form a dough. If the dough seems too dry, add a bit more water. If the dough is too sticky, add a little more flour at a time.
  • Knead until dough is smooth.
  • Divide dough into 4 equal-sized balls.
  • On a very well-floured work surface, roll each ball into a very thin circle or rectangle – as though you were making lavash. The shape tends to be more rustic than uniform.

Assembling and Cooking Instructions

  • Place enough of the herb filling to almost cover one of the circles. Do not spread it all the way to the edge of the dough.
  • Fold the dough over the herb mixture, pinching the dough closed. Gently re-roll the dough to secure the herbs into the dough.
  • Coat a large non-stick skillet with vegetable spray, and bring to a medium to medium-high heat.
  • Place filled dough in skillet and cook on until brown spots appear on the dough’s surface. Carefully flip and cook on the second side.   


Please Note: If the dough is rolled too thick or if it isn't cooked long enough, the inner part will be doughy. This is a tricky balance that requires practice.
To Serve: As an appetizer, cut into portions, and eat with your hands – OR - eat the entire piece yourself. Don’t forget the red wine!
Tried this recipe?Let us know how it was!