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