Jingalov Hats - Stuffed Flatbread Loaded with Greens
This simple and rustic stuffed flatbread is jammed with seasonal greens and herbs.
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Ingredients
Dough
- ⅔ cup 150 ml lukewarm water
- 1 tsp kosher salt
- 1½ cups all-purpose flour 200 g plus more for dusting
Filling
- 8 heaping cups 500g of finely sliced greens and herbs see bottom of the recipe for suggestions
- 2 teaspoon sweet paprika
- 1 teaspoon kosher salt
- ½ teaspoon red pepper flakes optional
- 1 tablespoon grape seed oil
- 1 tablespoon lemon juice
- Mixed greens * see note
Instructions
Making the dough
- In a large bowl sift 1 ½ cups of flour. Dissolve the salt in a ¾ cup of the lukewarm water and add to the flour.
- Stir until combined. Transfer the dough onto a floured counter and continue kneading by hand until it becomes smooth and elastic. Form into a ball and place back into the bowl.
- Cover and let it rest for 30 minutes to an hour.
- When ready to make the bread, divide the dough into 6 equal parts and form into a ball.
- Roll each ball as thin as possible into 6-7 inch diameter circles.
- Roll each ball as thin as possible into 8-inch diameter circles.
Make the filling
- Chiffonade all the greens into thin ribbons and mix them all together.
Assembling
- Once ready to make the bread, season with salt pepper, paprika, oil and lemon juice.
- Place 1½-2 cups of the greens into each round.
- Bring the two sides of the wide ends of the dough and pinch in the middle.
- Continue pinching all the way to one tip and then the other, press to squeeze out the air.
- Turn it seam side down and flatten it with your hand first and then gently roll with the rolling pin. You will have four rugby-shaped jingalov hats ready to go.
- Pre-heat the griddle until fairly hot, place the hats seam side down and cook undisturbed for 2-3 minutes until the flatbread is blistered.
- Turn to the other side and cook for another 2-3 minutes until the dough is cooked evenly. Turn the bread 1-2 times until its nicely browned on both sides.
- Brush softened butter on hot bread and let it melt into it.
Notes
Beet greens, Aveluk, Spinach, Turnip greens , Chard, Collards, Purslane, Chickweed Chervil, Cilantro, Dill, Flat-leaf parsley , Tarragon , Dandelion greens, Radish tops, Arugula, Sorrel, Watercress, Cress
