{"id":6969,"date":"2024-04-26T11:53:24","date_gmt":"2024-04-26T11:53:24","guid":{"rendered":"https:\/\/homekitchennotes.com\/foodiecrush\/2024\/04\/26\/herb-stuffed-flatbreads-with-yogurt-sauce\/"},"modified":"2024-07-30T08:31:10","modified_gmt":"2024-07-30T08:31:10","slug":"herb-stuffed-flatbreads-with-yogurt-sauce-2","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/herb-stuffed-flatbreads-with-yogurt-sauce-2\/","title":{"rendered":"\u30cf\u30fc\u30d6\u5165\u308a\u30d5\u30e9\u30c3\u30c8\u30d6\u30ec\u30c3\u30c9\u3001\u30e8\u30fc\u30b0\u30eb\u30c8\u30bd\u30fc\u30b9\u6dfb\u3048"},"content":{"rendered":"

There are few things more satisfying than watching flour, water, and salt become dough. These flatbreads are a riff on the Armenian dish jingalov hats, an unleavened bread stuffed with herbs and greens and traditionally cooked on a saj, a domed metal griddle. Some classic recipes contain more than a dozen herbs and greens, but there\u2019s no strict formula for the filling. The key is to balance sweet and tender leaves with bitter, sour, and earthy ones, with a few alliums thrown in for bite. The dish is a great way to use up any wilting greens or herbs you might have languishing in the fridge.<\/p>\n

\n

Ingredients<\/h2>\n

4\u20136 servings<\/p>\n

\n

\u00bd<\/p>\n

cup (60 g) whole wheat flour or spelt flour<\/div>\n

1\u00bd<\/p>\n

cups (188 g) all-purpose flour, plus more for dusting<\/div>\n

2\u00bd<\/p>\n

tsp. Diamond Crystal or 1\u00bc tsp. Morton kosher salt, divided, plus more<\/div>\n

2<\/p>\n

Tbsp. extra-virgin olive oil, divided<\/div>\n

\u00bd<\/p>\n

cup plain whole-milk yogurt<\/div>\n

2<\/p>\n

Tbsp. mayonnaise<\/div>\n

1<\/p>\n

lemon, halved<\/div>\n

3<\/p>\n

scallions, finely chopped<\/div>\n

3<\/p>\n

cups finely chopped mixed tender herbs (such as parsley, cilantro, dill, mint, basil, and\/or chives)<\/div>\n

\u00bd<\/p>\n

tsp. paprika, plus more for serving<\/div>\n
Vegetable oil (for frying; about 4 cups)<\/div>\n

Special Equipment<\/h3>\n
A deep-fry thermometer<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Step 1<\/h4>\n

    Mix \u00bd cup (60 g) whole wheat flour or spelt flour<\/strong>, 1\u00bd cups (188 g) all-purpose flour<\/strong>, 1 tsp. Diamond Crystal or \u00bd tsp. Morton kosher salt<\/strong>, and \u00be 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<\/strong> over and turn dough to coat. Cover bowl with a damp kitchen towel and let dough rest at room temperature 30 minutes.<\/p>\n

    Step 2<\/h4>\n

    Meanwhile stir together \u00bd cup plain whole-milk yogurt<\/strong>, 2 Tbsp. mayonnaise<\/strong>, and \u00bd tsp. Diamond Crystal or \u00bc tsp. Morton kosher salt<\/strong> in a small bowl. Squeeze in juice from 1 lemon half<\/strong>; stir to combine. Chill yogurt sauce until ready to serve.<\/p>\n

    Step 3<\/h4>\n

    Toss together 3 scallions, finely chopped<\/strong>, 3 cups finely chopped mixed tender herbs (such as parsley, cilantro, dill, mint, basil, and\/or chives)<\/strong>, \u00bd tsp. paprika<\/strong>, 1 tsp. Diamond Crystal or \u00bd tsp. Morton kosher salt<\/strong>, and remaining 1 Tbsp. extra-virgin olive oil<\/strong> in a medium bowl. Squeeze in juice from remaining 1 lemon half<\/strong>; toss again.<\/p>\n

    Step 4<\/h4>\n

    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 6×4″. Rotate dough so a short side is closest to you and place \u00bc cup herb filling on top half of oval; spread with your fingers to cover upper half, leaving a \u00bc” border. Fold empty half of oval up and over filling to bring edges together; pinch firmly to seal. (If you don\u2019t 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.<\/p>\n

    Step 5<\/h4>\n

    Fit a large cast-iron skillet with thermometer and pour in vegetable oil<\/strong> to come \u00be” up sides. Heat over medium until thermometer registers 325\u00b0. Working in batches and returning oil to 325\u00b0 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.<\/p>\n

    Step 6<\/h4>\n

    Cut flatbreads into halves or thirds and arrange on a platter. Sprinkle yogurt sauce with paprika<\/strong> and serve alongside.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    There are few things more satisfying than watching flour, water, and salt become dough. These flatbreads are a riff on the Armenian dish jingalov hats, an unleavened bread stuffed with herbs and greens and traditionally cooked on a saj, a domed metal griddle. Some classic recipes contain more than a dozen herbs and greens, but […]<\/p>\n","protected":false},"author":4,"featured_media":6970,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-6969","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-starter-sampler"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/6969","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=6969"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/6969\/revisions"}],"predecessor-version":[{"id":9083,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/6969\/revisions\/9083"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/6970"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=6969"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=6969"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=6969"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}