There are few things more satisfying than watching flour, water, and salt become dough. These flatbreads are a riff on the Armenian dish jingalov hats, an unleavened bread stuffed with herbs and greens and traditionally cooked on a saj, a domed metal griddle. Some classic recipes contain more than a dozen herbs and greens, but there’s no strict formula for the filling. The key is to balance sweet and tender leaves with bitter, sour, and earthy ones, with a few alliums thrown in for bite. The dish is a great way to use up any wilting greens or herbs you might have languishing in the fridge.
4–6 servings
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Mix ½ cup (60 g) whole wheat flour or spelt flour, 1½ cups (188 g) all-purpose flour, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¾ cup water in a large bowl with a wooden spoon until a shaggy dough forms. Knead in bowl until dough is mostly smooth and releases easily from sides, about 4 minutes. Drizzle 1 Tbsp. extra-virgin olive oil over and turn dough to coat. Cover bowl with a damp kitchen towel and let dough rest at room temperature 30 minutes.
Meanwhile stir together ½ cup plain whole-milk yogurt, 2 Tbsp. mayonnaise, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl. Squeeze in juice from 1 lemon half; stir to combine. Chill yogurt sauce until ready to serve.
Toss together 3 scallions, finely chopped, 3 cups finely chopped mixed tender herbs (such as parsley, cilantro, dill, mint, basil, and/or chives), ½ tsp. paprika, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and remaining 1 Tbsp. extra-virgin olive oil in a medium bowl. Squeeze in juice from remaining 1 lemon half; toss again.
Divide dough into 8 equal pieces (about 50 g each) and form into balls. Working one at a time and keeping the rest covered, roll out each ball on a lightly floured surface to a thin oval about 6×4″. Rotate dough so a short side is closest to you and place ¼ cup herb filling on top half of oval; spread with your fingers to cover upper half, leaving a ¼” border. Fold empty half of oval up and over filling to bring edges together; pinch firmly to seal. (If you don’t seal the dough well, it will burst open and leak filling while frying.) Transfer to a parchment-lined baking sheet and cover with another damp kitchen towel.
Fit a large cast-iron skillet with thermometer and pour in vegetable oil to come ¾” up sides. Heat over medium until thermometer registers 325°. Working in batches and returning oil to 325° between batches, carefully lower flatbreads into oil and fry until golden brown and slightly puffed, about 3 minutes per side. Transfer to paper towels to drain; season with salt.
Cut flatbreads into halves or thirds and arrange on a platter. Sprinkle yogurt sauce with paprika and serve alongside.
