Jingyalov Hats Skillet (Artsakh Griddle Flatbread Packed with 7 Finely Chopped Greens) – Authentic Armenia Recipe
Famous Armenian mountain flatbread bursting with an emerald mountain of sumac-brightened herbs and greens.
- Country of Origin
- 🇦🇲 Armenia (Caucasus, Asia)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Paper-thin griddled flatbread dough, 6 cups finely chopped spinach, Sorrel, Tangy sumac berry powder, Cracked black pepper
Ingredients for Jingyalov Hats Skillet (Artsakh Griddle Flatbread Packed with 7 Finely Chopped Greens) (4 Servings)
- 1.25 lbs (or 2.5 cups) paper-thin griddled flatbread dough, prepped into bite-sized pieces
- 1.5 cups 6 cups finely chopped spinach, washed and trimmed
- 1 cup sorrel
- 1 medium onion and 3 cloves garlic, finely minced with tangy sumac berry powder
- 1.5 tbsp traditional Armenia seasoning (cracked black pepper, cold-pressed oil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and tangy sumac berry powder for 2–3 minutes until softened and fragrant.
- Add paper-thin griddled flatbread dough and 6 cups finely chopped spinach along with cracked black pepper, cold-pressed oil, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with sorrel and serve straight from the skillet.