Zhingyalov khats

Dissolve the salt in warm water. Gradually add the flour, knead into a soft dough, and work it for about 4 minutes until smooth and elastic. Cover with a towel and let rest for 30 minutes.

Rinse the spinach, beet greens, cilantro, parsley, dill, green onion, and sorrel, dry well, remove the tough stems, and chop very finely. Combine 500 g of the greens together.

Just before shaping, add the oil, lemon juice, black pepper, and part of the salt to the greens; mix by hand without crushing the leaves. Don't salt too far ahead, or the filling will release excess water.

Divide the dough into 4 equal balls. Roll each one out on a clean surface into a very thin round about 20 cm in diameter.

Place about a quarter of the filling in the center of each round. Pull two opposite edges of the dough up over the greens, pinch the seam from the center outward to the ends, seal the edges completely, flip seam-side down, and gently flatten to a thickness of 6–12 mm.

Heat a dry heavy skillet or cast-iron griddle over medium-high heat. Cook each flatbread seam-side down for 2–3 minutes, then flip and cook for another 2–3 minutes, until the surface is covered with golden-brown spots and the dough is cooked through. Flip again if needed.

Remove the finished flatbreads from the skillet, brush with oil if desired, and serve warm or at room temperature.