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Jingalov Hats - Anna Voloshyna

The document provides a recipe for Jingalov Hats, a type of flatbread filled with herbs and feta. It includes a list of ingredients and detailed instructions for preparing the dough, filling, and cooking the flatbreads. Additionally, it offers a note on keeping the flatbreads warm before serving.

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Veeken Chaglassian
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18 views1 page

Jingalov Hats - Anna Voloshyna

The document provides a recipe for Jingalov Hats, a type of flatbread filled with herbs and feta. It includes a list of ingredients and detailed instructions for preparing the dough, filling, and cooking the flatbreads. Additionally, it offers a note on keeping the flatbreads warm before serving.

Uploaded by

Veeken Chaglassian
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Jingalov Hats - Anna Voloshyna https://annavoloshyna.

com/wprm_print/5933

Jingalov Hats

INGREDIENTS
• 1 1/2 cups all-purpose flour
• 2 teaspoons salt
• 1/2 cups lukewarm water
• 4 cups chopped herbs and greens
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon black ground black pepper
• 1/4 teaspoon cayenne
• 7 oz crumbled feta

INSTRUCTIONS
1. Sift the flour into a bowl, sprinkle with 1 teaspoon salt and gradually add water. Start mixing the dough
until it comes together. Then dust the working surface with more flour and transfer the dough and
knead it with your hands until you get a smooth and elastic dough, about 5 minutes. Shape it into a ball
and transfer back to the bowl. Cover with a plastic wrap and let rest for 20 minutes.
2. Meanwhile, mix the chopped herbs with oil, the remaining 1 teaspoon salt, black pepper, and cayenne;
set aside.
3. If you want larger flatbreads, divide the dough into 3 tennis ball-size pieces. If you want smaller - split
into 4 equal parts. Working one ball of dough at a time, roll it into a very thin disk. It should be lavash
or tortilla-like thin.
4. Evenly spread a generous amount of herbs over the dough, leaving about 1 inch untouched. Top with
feta crumbs. Carefully bring two opposite sides of the disk together and pinch them firmly to seal all
the way and shape a boat-like flatbread. Gently press it with your palms to flatten. Repeat with the
remaining dough.
5. Heat a large frying pan over medium-high. Lower the heat to medium and fry one Jingalov Hats at a
time on a dry skillet, until it gets dark brown blisters, about 2 to 3 minutes per side.
6. Transfer to a platter and repeat with the remaining flatbread.

NOTES
You can keep Jingalov Hats warm in the preheated to 200F oven until ready to serve.

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