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Armenian flatbread

Ingredients Directions The benefits of the dish History of the dish

Nutrition Facts
Calories: 458
Protein: 15
Fats: 10
Carbohydrates: 74

Information
Time: 1 hour
By: Ilili-bbog
Ratings 4
Your ratings:

Zhengalov hats, Armenian flatbread, translated into Russian means bread with grass - "zhengal" - grass, "khats" - bread. At its core, these are flat cakes made from unbaked yeast dough with a variety of herbs, which are baked without oil on special cast-iron sheets called "saj", without adding oil or any other fat. This dish is prepared only in Nagorno-Karabakh, in many regions of Armenia, residents do not even know what zhengalov hats is.

This is due to the fact that Karabakh is a mountainous region, and with the onset of spring, many herbs appear here, such as cilantro, parsley, young shoots of horse sorrel or garden sorrel, nettle, spinach, green onions, dill, wood lice, from which skillful housewives bake delicious zhengalov hats, which is impossible not to fall in love with from the first bite! In our step-by-step recipe for making Armenian tortillas with herbs, we will show you how to make it tasty and beautiful.

History of zhengals hats

Zhengalov hats - a ritual dish. The meaning of the ceremony is to bring the whole family together in a close circle to perform an action that will unite everyone. It is also a holiday that symbolizes the arrival of spring, when everything around is renewed and blooms. First, women collect mountain herbs, wash them in the clear waters of mountain rivers, dry them under the hot sun, filling the herbs with the power of its rays. When everything is ready, the family gathers at the head's house, often the house of the grandparents. Women prepare zhengal hats and other treats, music plays, many people dance. They eat hot cakes right next to the red-hot "saj", washed down with wine.

Ingredients:

Cilantro - 500 grams
Dill - 200 grams
Green onion - 50-100 grams
Onion - 2 pieces
Flour - 500 grams
Water - 500 grams
Dry yeast - 25 grams
Hot red pepper - 20 grams
Salt - 30-40 grams

Cooking process

Ingredients for the dish.
Ingredients for the dish.
First of all, prepare the greens. For zhengals hats, we use greens available in our retail chains - greens of cilantro, dill, green onions. Let's free the bundles of greens from the strings connecting them, remove the roots, damaged leaves.
First of all, prepare the greens. For zhengals hats, we use greens available in our retail chains - greens of cilantro, dill, green onions. Let's free the bundles of greens from the strings connecting them, remove the roots, damaged leaves.
Put the greens in a colander or sieve and rinse well in running water, let the water drain.
Put the greens in a colander or sieve and rinse well in running water, let the water drain.
Lay a napkin on a tray and put greens on it so that water is absorbed into it and the greens dry. Let's put it aside.
Lay a napkin on a tray and put greens on it so that water is absorbed into it and the greens dry. Let's put it aside.
Pour warm water into a bowl for kneading dough, put salt. In another bowl, combine flour and dry yeast.
Pour warm water into a bowl for kneading dough, put salt. In another bowl, combine flour and dry yeast.
Mix the yeast and flour thoroughly so that they are evenly distributed.
Mix the yeast and flour thoroughly so that they are evenly distributed.
Pour part of the flour into the water.
Pour part of the flour into the water.
Stir and prepare the dough.
Stir and prepare the dough.
Cover the dough with a lid and set aside so that it "fits".
Cover the dough with a lid and set aside so that it "fits".
When the dough has risen enough, knead a soft and elastic dough. It is necessary to adhere to the proportion - 500 grams of flour per 500 grams of water, then the dough will not require additional flour and will be tender. Let's leave the dough to rise.
When the dough has risen enough, knead a soft and elastic dough. It is necessary to adhere to the proportion - 500 grams of flour per 500 grams of water, then the dough will not require additional flour and will be tender. Let's leave the dough to rise.
Now let's take a look at the filling for our Armenian flatbreads. Peel and finely chop the onion.
Now let's take a look at the filling for our Armenian flatbreads. Peel and finely chop the onion.
Divide the greens into bunches, cut each one, it is not necessary to grind it much. Greens and onions should be kept in separate bowls, and mixed for the filling in a separate bowl, because if you prepare all the filling at once, the greens will give juice and will not be suitable for baking.
Divide the greens into bunches, cut each one, it is not necessary to grind it much. Greens and onions should be kept in separate bowls, and mixed for the filling in a separate bowl, because if you prepare all the filling at once, the greens will give juice and will not be suitable for baking.
In a separate bowl, mix the prepared mixture of herbs and onions in equal proportions, add salt, add hot pepper. At the end, add sunflower oil, you can mix sunflower and olive oil in equal proportions, and the filling is ready.
In a separate bowl, mix the prepared mixture of herbs and onions in equal proportions, add salt, add hot pepper. At the end, add sunflower oil, you can mix sunflower and olive oil in equal proportions, and the filling is ready.
Check the dough to see if it has risen. If the dough "approached", we proceed to the manufacture of cakes with herbs. Divide part of the dough into pieces, roll them into balls. It is not worth dividing all the dough at once, so that it does not wind up. It is better to take the dough from a common bowl in parts.
Check the dough to see if it has risen. If the dough "approached", we proceed to the manufacture of cakes with herbs. Divide part of the dough into pieces, roll them into balls. It is not worth dividing all the dough at once, so that it does not wind up. It is better to take the dough from a common bowl in parts.
From the ball roll out a cake about 20 cm in diameter.
From the ball roll out a cake about 20 cm in diameter.
In the conditions of a city apartment, we do not have the opportunity to bake zhengals khats on a "saj", we will bake cakes in a pan with a thick bottom, so our cakes will have the shape of a large flat pie. Put the filling in the middle of the rolled cake, distribute it along the middle.
In the conditions of a city apartment, we do not have the opportunity to bake zhengals khats on a "saj", we will bake cakes in a pan with a thick bottom, so our cakes will have the shape of a large flat pie. Put the filling in the middle of the rolled cake, distribute it along the middle.
We begin to sculpt a cake, make a seam from the center to the edges, make sure that the greens do not fall on the dough, otherwise the dough will disperse. Gently knead the seam with your fingers, aligning it. So that the remaining air does not tear the dough during baking, prick the cake with a fork and roll it out with a rolling pin so that it becomes thin. The thinner the cake, the better, the mastery of the hostess is estimated by the subtlety of the cake prepared by her.
Gently knead the seam with your fingers, aligning it. So that the remaining air does not tear the dough during baking, prick the cake with a fork and roll it out with a rolling pin so that it becomes thin. The thinner the cake, the better, the mastery of the hostess is estimated by the subtlety of the cake prepared by her.
We put the finished zhengalov hats in the pan with the seam down. If somewhere the dough breaks through, it's not scary.
We put the finished zhengalov hats in the pan with the seam down. If somewhere the dough breaks through, it's not scary.
When the cake is baked on one side, turn it over to the other side.
When the cake is baked on one side, turn it over to the other side.
Remove the finished cake from the pan and put it on a dish or a large plate. Zhengalov hats is ready. Enjoy your meal!
Remove the finished cake from the pan and put it on a dish or a large plate. Zhengalov hats is ready. Enjoy your meal!
Bon appétit.
Bon appétit

The benefits of Armenian flatbread are undeniable

Baked in a pan, the greens practically do not lose their beneficial properties, with which it is rich. Vitamins of groups A, B, C, E, PP, as well as iron, potassium, calcium, magnesium, copper, manganese, sodium, zinc, phosphorus - the minimum set of useful and necessary components for the body. In addition, greens have the ability to improve digestion, strengthen blood vessels, cleanse the body of toxins and bile. And the red hot pepper added to the composition of greens helps to improve appetite.

Armenian flatbread goes well with no less healthy Armenian feta cheese or matsoni (sour milk) drink, which is fermented according to a special recipe and served on the table along with zhengalov hats. Armenian cakes can be used as an addition to the main dishes, and as a completely independent delicacy. They are very tasty and useful when observing Lent. They are definitely worth a try.