Artsakh

Zhingyalov hats

A thin flatbread packed with a whole meadow of herbs. Green on the inside, golden outside.

60 minTime

9 gProtein each

mildSpice

Make it your way

Grandma's wayUp to a dozen wild herbs folded into thin dough.

The original

347kcalsame

9 gproteinsame

4 gfibresame

60minutessame

Per serving, worked out from the ingredient table.

Maida (all-purpose flour, plain flour)3¼ cups

Waterabout 1 cup

Salt2 tsp, divided

Spinach1 bunch

Amaranth leavesa handful

Coriander leaves (cilantro)big bunch

Dill leavesbunch

Flat leaf parsleybunch

Spring onion (green onion, scallion)1 bunch

Mint leavessmall handful

Lemon juice1½ tbsp

Cooking oil (vegetable oil)3½ tbsp, divided

4 steps

1Mix flour, 1 tsp salt, 10 g oil and water into a firm dough. Knead and rest 30 minutes.
2Wash and dry the greens well, then chop finely. Just before filling, toss with oil, lemon juice and salt.
3Roll a dough ball into a thin 20 cm disc, pile a big handful of greens in the middle and bring the edges together, pinching to seal like a seam across the top. Flatten gently.
4Cook on a dry hot tawa until spotted on both sides.

Serve it like this

Serve hot, stacked on a board and cut in half to show the green filling. Lemon wedges and tea alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.