Jingalov Hats
A Lenten-appropriate (vegan) recipe for homemade lavash bread stuffed with fresh herbs.
Equipment
- 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.
Ingredients
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
Instructions
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.
Notes
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!