Herb Powerhouse Flat Bread
- Four-In
- Oct 24, 2020
- 2 min read
Jingyalov Hac
Ingredients
Dough
3 cups flour
1 cup water
1 tbsp olive oil pinch of salt
Herb Filling
7 or more of the fresh Herbs/Greens chopped to yield 3-4 cups (or more):
Mint | Parsley | Cilantro | Thyme Oregano | Sorrel | Savory | Spinach
Green Onions | Stinging Nettle | Basil
Tarragon | Chives | Dill
salt to taste
Directions
1. Mix together all ingredients to form a dough either by hand, or with an electric mixer using a dough hook. Knead until smooth, if the dough seems a bit dry add 1 tsp water at a time to adjust (not more then 2 tsp of water). Roll the dough into a ball, wrap in a plastic film, and let it rest.
2. Wash and dry all herbs you plan to use; spin or towel dry the herbs, then chop and combine in a large mixing bowl. Add salt, mix well and taste the herbs.
3. Divide the dough into 6 equal balls and on a well floured surface roll each into a very thin circle or a long rectangle (see step 5).
4. Visually divide (or weight and divide) the chopped herbs into 6 parts as well.
5. Place enough of the herbs on the rolled dough:
If using a circle shape: place the herbs to cover the middle of the dough, then fold the sides of the dough by bringing each side on top to gently pinch together to close. Ensure there are no open spots, gently re-roll the closed dough then follow step 6.
If using a rectangle shape: place the herbs to cover the half of the rectangle, bring the other side of the dough on top, gently pinch together all sides to close. Ensure there are no open spots, gently re-roll the closed rectangle then follow step 6.
6. Place a large non-stick frying flat bottom pan on a high heat, then lower to medium high heat. Add one rolled flat bread at time to lightly cook on each side for 2-3 minutes, by flipping only once or twice. Once brown spots appear on the bottom side, you can flip to cook the other side.
Tips
If the dough is rolled too thick the inner part will be doughy and under cooked. Likewise, if the dough is rolled too thin, it will rip and create a mess in the pan. If that happens, do not panic, add few beaten eggs to make a herb scramble.
If the dough is rolled on a well floured surface and your pan is well heated, then it should cook easily without sticking or adding any oil to the pan. Oil also burns rather fast on high heat, so I prefer to stay away from it.
Roll and fill one dough ball at a time (steps 5-6), and while one flat bread is cooking prepare/roll the second one.
Add salt at the end to minimize liquid production, and if the herbs are too wet squeeze gently with hand to remove all liquids.
Basil tends to overpower the flavor, so I use less basil to balance the flavors.
If the shape turns rustic, do not worry, it will still taste delicious.
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