epicurious
Herb-Stuffed Flatbreads With Yogurt Sauce
Crispy on the outside, herby on the inside, these simple flatbreads are inspired by Armenian jingalov hats, which are just as delicious as they are fun to say.
👥 4 Servings⏱️ Prep & Cook: 1h👤 Pierce Abernathy📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●wooden spoon
- ●baking sheet
- ●skillet
📝 Preparation Steps
1
Mix ½ cup (60 g) whole wheat flour or spelt flour, 1½ cups (188 g) all-purpose flour, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¾ cup water in a large bowl with a wooden spoon until a shaggy dough forms. Knead in bowl until dough is mostly smooth and releases easily from sides, about ⏱️ 4 minutes. Drizzle 1 Tbsp. extra-virgin olive oil over and turn dough to coat. Cover bowl with a damp kitchen towel and let dough rest at room temperature ⏱️ 30 minutes.
½ cup (60 g) whole wheat flour or spelt flour½ cups (188 g) all-purpose flour, plus more for dusting1. extra-virgin olive oil, divided2 Tbsp
2
Meanwhile stir together ½ cup plain whole-milk yogurt, 2 Tbsp. mayonnaise, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl. Squeeze in juice from 1 lemon half; stir to combine. Chill yogurt sauce until ready to serve.
. mayonnaise2 Tbsplemon, halved1
3
Toss together 3 scallions, finely chopped, 3 cups finely chopped mixed tender herbs (such as parsley, cilantro, dill, mint, basil, and/or chives), ½ tsp. paprika, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and remaining 1 Tbsp. extra-virgin olive oil in a medium bowl. Squeeze in juice from remaining 1 lemon half; toss again.
finely chopped mixed tender herbs (such as parsley, cilantro, dill, mint, basil, and/or chives)3 cups. extra-virgin olive oil, divided2 Tbsplemon, halved1
4
Divide dough into 8 equal pieces (about 50 g each) and form into balls. Working one at a time and keeping the rest covered, roll out each ball on a lightly floured surface to a thin oval about 6x4". Rotate dough so a short side is closest to you and place ¼ cup herb filling on top half of oval; spread with your fingers to cover upper half, leaving a ¼" border. Fold empty half of oval up and over filling to bring edges together; pinch firmly to seal. (If you don’t seal the dough well, it will burst open and leak filling while frying.) Transfer to a parchment-lined baking sheet and cover with another damp kitchen towel.
5
Fit a large cast-iron skillet with thermometer and pour in vegetable oil to come ¾" up sides. Heat over medium until thermometer registers 325°. Working in batches and returning oil to 325° between batches, carefully lower flatbreads into oil and fry until golden brown and slightly puffed, about ⏱️ 3 minutes per side. Transfer to paper towels to drain; season with salt.
Vegetable oil (for frying; about 4 cups)
6
Cut flatbreads into halves or thirds and arrange on a platter. Sprinkle yogurt sauce with paprika and serve alongside.
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