This recipe/variation is based on Zhengyalov Hats, a specialty of Karabakh region in Armenia. My friend wrote about this flat bread in Russian: “It is not another meal or another traditional flatbread recipe with leafy vegetables. Zhengyalov Hats is a symbol.” She quoted: “The main purpose of its preparation is to unite once again to make a family meal together, to talk about all pressing matters, to exchange news.” Teaching this cooking class is my way to pay respect to the symbolic meaning of Zhengyalov Hats.


To make Zhengyalov Hats, unleavened dough is rolled as thin as paper, stuffed with a mixture of 10-20 different varieties of wild and garden chopped greens, and cooked on hot saj. A mix of greens and herbs is crucial to creating well-balanced flavor. Most of the greens should be easy on taste buds, mild — lettuce, spinach, beet leaves, chard, and similar. There should be a moderate amount of greens with pronounced flavor, like pungent green onions and garlic or sour sorrel. It also requires quite a bit of bitter greens, such as dandelion or ​arugula. Cheese and fried onions are sometimes added.

The dough for the traditional recipe is “poor” — wheat flour, water, and salt. Some cooks like it enriched with fermented dairy products. I like it with whole milk and egg yolk. Either variation is good.

Mix-and-match your favorite herbs. There are no set rules. Use what’s available in your area and what herbs you prefer to your taste.​

Enjoy this bread with beer, soured milk, or wine.

Flat Bread Stuffed with Greens and Feta

Prep Time45 mins
Cook Time10 mins
Total Time1 hr 25 mins
Course: Appetizer
Cuisine: Armenian
Keyword: bread, breakfast, cheese, greens, lycooking, lyukum cooking lab, pie, recipe, stuffed, vegetables
Servings: 6 breads
Calories: 215kcal


for dough

  • 200 g wheat flour all-purpose
  • 120 ml milk
  • 1 egg yolk large
  • 1 pinch kosher salt
  • 1 tbsp avocado oil or any vegetable oil

for stuffing

  • 1 bunch parsley
  • 1 bunch cilantro
  • 1 bunch basil
  • 1 bunch sorrel
  • 8 sprigs tarragon
  • 8 sprigs mint
  • 8 sprigs thyme
  • 8 scallions
  • 1 handful arugula
  • 1 handful sweet peas shoots

for brushing cooked breads

  • 3 tbsp melted butter optional
  • 0.5 lb sheep feta


for dough

  • Mix all the ingredients and knead a soft and smooth dough. Cover with plastic wrap and let it rest at room temperature for 45 minutes or refrigerated for up to 3 days.

for stuffing

  • Wash, dry, and chop finely all leafy vegetables and herbs. Crumble feta and mix it with greens. Portion the stuffing by making 2" diameter balls.
    Chopped Greens and Feta Stuffing

for shaping and cooking

  • Dust your working surface with some flour. Shape the dough into a cylinder ~2" diameter.
    Making Flat Bread Stuffed with Greens and Feta
  • Divide it into 6 equal portions.
    Making Flat Bread Stuffed with Greens and Feta
  • Flatten each portion.
    Making Flat Bread Stuffed with Greens and Feta
  • Using a rolling pin, make each portion twice larger in diameter.
    Making Flat Bread Stuffed with Greens and Feta
  • Using a rolling pin, make each portion 1/5" (3-4mm) thin, place stuffing in the center, and pinch the edges together to secure it. Make sure there are no air pockets between the dough and the stuffing. Flatten the flatbread with your fingers and roll it thinner. You will see the stuffing through a thin layer of the dough. Watch instructional video How To Shape and Cook Stuffed Flatbread.
    Making Flat Bread Stuffed with Greens and Feta
  • Preheat dry frying pan, seasoned cast iron or heavy-bottomed non-stick preferred. Have a stick of butter handy. Cook for about 1-2 minutes on each side. Lightly brush the top of cooked flatbread with butter right after cooking.
    Making Flat Bread Stuffed with Greens and Feta
  • Pile cooked flatbread on a serving plate to keep them warm. Enjoy!
    Flat Bread Stuffed with Greens and Feta


Calories: 215kcal | Carbohydrates: 30g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 55mg | Sodium: 36mg | Potassium: 297mg | Fiber: 3g | Sugar: 2g

Flat Bread Stuffed with Greens and Feta