I love trying different cuisines and so am landing on to Armenian cuisine today. I tried this deliciously stuffed flatbread which is very popular bread in Armenia and mainly from the Republic of Artsakh which is a province of Armenia. Armenians are spread all over the world there are Lebanese Armenians, Persian Armenians and many more .. The cuisine has some Russian and European influence in it and that’s why it is simple to make and has subtle flavors I guess. The ingredients used are fresh and they don’t believe in adding up excessive flavors or spices to the dish. Sometimes keeping it simple makes sense. I just followed the traditional way of making this stuffed bread with the herbs available in my kitchen. These breads can be loaded with lot more herbs like fresh oregano, sage, basil, lettuce or chard any number of greens will work wonders making the dish more healthy and flavorful. You can even choose and add up to 20 different types of herbs for the filling. I didn’t want to go crazy so chose only 3 herbs which we use in daily basis. The name is so catchy when I served this hubby started asking me what is the name again n again 😀
I chose to do stuffed bread theme for this week so that I get a chance to read and research more about bread all over the world, I came across so many new and different breads, some were very similar to our Indian bread and some had very interesting stuffing in them. Like everyone, I came across the Turkish golzeme and had a plan to make them for my first day but after seeing so many yummy versions of golzeme from blogging marathon, I thought it might be boring if do same … I have already made Afghani bolani for the mega marathon so didn’t want to repeat it again. Finally, after all that possible research about stuffed bread, I chose this amazing Armenian bread which is nothing but lavash bread filled with herbs. This one was easy to make though shaping the bread seemed complicated, it is supposed to look rustic. The nice leaf shaped bread stuffed with herbs had such amazing flavors in it , which I had some more herbs to add in. I used cilantro, mint, and spinach which is normally found in any Indian kitchen, but traditionally you can add fresh oregano, dill, parsley, chard or sage.Any greens would make delicious Jingalov hats. Do check the video for sealing the bread here. Lets move to the recipe.
This bread is very much similar to lavash bread with stuffing. The dough is rolled as thin as possble. Make a pliable dough.
I tried my best to roll them thin as possible, if you can roll them thin the bread will taste the best and you can see the green stuffing through the bread.
This is the best part of making this bread the stuffing comes in and you need to seal the bread. I think sealing this thin sheet of bread is a task. Do check the video I mentioned earlier to see how to seal the bread.
I made it super long 😛 it is not perfectly shaped but I tried my best.
- All-purpose flour - 2½ cup
- salt to taste
- Olive oil - 1 tbsp
- Water as needed
- Herbs ( equal measure of spinach, mint, coriander)- 3 cups
- Olive oil - To Drizzle
- Salt as needed
- Pepper pd - ¼
tsp
- Wash and chop the
spinach , mintand cilatro in a bowl. Drizzle some olive oil. - Add salt and pepper, mix and set aside.
- In a bowl mix flour
,salt ,olive oil, water and form apilable dough. - Divide the dough
to equal balls, take a ball and roll it in floured surface into a thin rectangle or oval shape. - It is ok if the shape is not perfect.
- Place the herbs filling in the middle of the rolled dough and start sealing the corners from left to right starting from the middle. Do chk the video for how to roll and seal the bread.
- Heat a skillet and place the stuffed bread on it to cook. Brush some olive oil while cooking.
- Cook on one side till you see brown spots and then flip and cook on the other sides.
- Enjoy them warm. Break the bread into half put a piece of butter into the filling part. Let it melt and relish.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#78
That’s a lovely leaf shape for a flatbread ! It looks so flavourful and reminds me of the spinach Paratha my mom in law used to make . Super choice for a flatbread .
This looks so fantastic Manjula
The name is catch and like the bread even more for it’s name 🙂 The bread looks flavorful with the greens and fresh herbs that went in. Actually, I really enjoyed this theme when I did it last week. So many variations to each bread across the countries though the basic flatbread making concept is the same.
Wow! That is such a beautifully shaped bread. I love how you included the proverbs in the pictures.
Beautifully shaped bread and love how you used Indian herbs and greens for the filling. Those proverbs in the step pictures are super amazing. Loved the black and white shot. 🙂
Such simple flavours make for an exotic flatbread. Those shots are drool-worthy
Lovely shape you have made it awesome.. Yummy and healthy flatbread..
This Armenian flatbread looks fabulous especially am in love with the stuffing you went in it. Feel like having some slices rite now. And i love the shape of this flatbread.
Love the beautiful photos and the proverbs ones are the best. Shuc tasty and inviting looking flatbread hats.
Love the shape and the name of the flavorful breads.
Your captions are so good. Loved them. The bread looks very good – reminds me of Indian flatbreads.
Love that name manju! and the lovely tags in every picture, you are an true artist dear!!! While making gozleme, i too was surprised how thin we can roll it!!! I bet these hats with that herb filling must taste incredible!!!
this is such an eye catching post – love your new style of photos and design and styling. When I saw this on FB it immediately intrigued me and now I definitely want to try it even more so
Thats an aweosme Flatbread and love the way you have wriiten Captions for the pics. Beautiful and lively pics manjula.
hi
lovely flatbreads and the clicks are great
This was way easier than I anticipated and we really enjoyed it. Even my kids liked this. Definitely one for my receipe box!
Thank for the feedback valerie 🙂
The shape you made it is actually the authentic way to do it. I am just now learning how to perfect this bread of my ancestors, I’m so in awe of your work and the recipe article. Thank you for sharing!!
Like your recipe, anything with herbs and spices are welcome in my kitchen.
Thank you Lorie 🙂
I just realized you missed/skipped the lemon in this recipe! It gives it a nice zesty taste. Add it to the veggies before filling the dough. You won’t be disappointed!!
Plus, Armenians add a lot more herbs – dill, plant portion of beet root, dandelion, green onions, cilantro, spinach, mint, parsley, and a couple of other ones I only found in Armenia.
Thank you so much anush. I have missed adding a few and made it with available herbs .
I did add lemon just missed it in the post thank you for letting me know. I will make the correction.