Armenian Jingalov Hats Herb Flatbreads

Ingredients

• 4 small flour tortillas
• 4 cups mixed herbs and greens, chopped
• 1 tomato, diced
• 1 tbsp extra-virgin olive oil
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground sumac
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Wash the mixed herbs and greens and dry them thoroughly in a salad spinner or towel. Any water clinging to the leaves will steam inside the bread and tear it.
2. Chop the greens finely and put them in a large bowl with the onion, garlic, tomato, and sumac. Traditional jingalov hats uses a dozen or more greens, so the more varied the mix, the better.
3. Add the olive oil and 1/2 teaspoon salt and massage the mixture with your hands for a minute, until the leaves wilt slightly and glisten. Squeeze out and discard any liquid the tomato releases.
4. Lay a tortilla flat and pile a quarter of the filling over one half, keeping it away from a 1/2-inch border. Pack it down; the filling collapses to almost nothing as it cooks.
5. Fold the tortilla over the filling and press the edge firmly to seal, or fold two opposite sides in and roll it closed for a flatter parcel.
6. Heat a dry heavy skillet or griddle over medium heat with no oil. Cook each parcel for 2 to 3 minutes per side, pressing gently with a spatula, until charred in spots and the greens inside have wilted.
7. Brush the hot breads with a little olive oil, cut them in half, and serve with lemon wedges and the fresh herbs.

Allergen note: Contains gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.