Armenian herb-filled flatbread (Zhingyalov hats)

1. Mix the flour with the salt and knead with about 170 ml of lukewarm water into a smooth, soft dough; cover and leave to rest for 30 minutes.

2. Wash the spinach, sorrel, spring onions and herbs (coriander, dill, mint, parsley), drain very well and chop finely.

3. Just before filling, mix the greens with the oil and salt – if salted earlier they release their juices.

4. Divide the dough into 4 and roll each piece into a thin oval of about 25 cm; pile a quarter of the filling in the centre, fold up the edges of the dough, pinch them together, then gently press the whole thing flat.

5. Cook in a hot dry frying pan (or on a griddle) over medium heat for 3-4 minutes per side until the dough is browned in patches and the greens have wilted.

6. Serve hot with a glass of tan – a signature dish of Nagorno-Karabakh, traditionally made with 10-20 kinds of wild greens.

Tip: The more kinds of greens, the better: wild garlic, nettles, rocket or chard can go in too. Be generous with the filling – the dough should just be a thin wrapper.