Herb-Stuffed Flatbreads (Zhengyalov Hats–style)

A crisp, pan-blistered flatbread stuffed with a punchy mix of herbs and a cool yogurt–feta–zucchini sauce. Built from your notes and rounded into cookbook form.

Yield

4 medium flatbreads (serves 2–3)

Time

Prep 25 min · Cook 20 min

Equipment

Mixing bowl, knife, cutting board, box grater, paper towels/clean towel, rolling pin, 10–12" cast-iron skillet

Ingredients

Dough

• 1½ cups (190 g) all-purpose flour, plus more for rolling

• ¾ cup warm water

• Pinch of salt (optional)

Herb filling

• 2 packed cups finely chopped mixed herbs/greens: dill, parsley, spinach, a little oregano

• 2 garlic cloves, minced

• 1 jalapeño, seeded and minced (to taste)

• 1 tsp ground cumin

• 1 tsp za’atar

• ½ tsp sumac

• ¼ tsp cayenne (or to taste)

• 2 Tbsp fresh lemon juice

• ½–¾ tsp kosher salt and freshly ground black pepper

For cooking

• 2–3 Tbsp extra-virgin olive oil (EVOO)

Cool & crunchy sauce

• ¾ cup plain yogurt

• ½ cup feta, crumbled

• 1 small zucchini, grated and well-strained/squeezed dry

• 2–3 Tbsp chopped olives

• 1 small tomato, seeded and chopped

• 1 small garlic clove, grated

• Salt & pepper, to taste

To finish

• Extra chopped herbs (dill/parsley) and lemon wedges

Note: Quantities are reasonable estimates from your notes—season boldly and adjust to taste.

Directions

1. Make the dough
   In a bowl, stir flour with water (and a pinch of salt if using) until a shaggy dough forms. Knead on a lightly floured surface until smooth, 3–4 minutes. Cover and rest 10–15 minutes while you prep the filling.

2. Mix the herb filling
   Heat the cast-iron skillet over medium with a light film of EVOO while you chop. Finely chop dill, parsley, spinach, and oregano. In a bowl, combine herbs with garlic, jalapeño, cumin, za’atar, sumac, cayenne, lemon juice, salt, and pepper. Taste—this should be bright, herby, and a little spicy.

3. Portion & roll
   Divide dough into 4 equal balls. On a floured surface, roll each to a thin 7–8" round.

4. Stuff & seal
   Place ~⅓–½ cup herb mixture in the center of a round. Fold edges up to encase (like a pouch), pinch to seal, then gently roll back out to a thin, even disk (being careful not to tear). Repeat.

5. Cook
   Film the hot skillet with EVOO. Cook flatbreads 4 minutes per side, until blistered and golden with a few charred spots. Add a touch more oil as needed between breads. Keep warm in a low oven if cooking in batches.

6. Make the sauce
   In a bowl, combine yogurt, feta, well-strained zucchini, olives, tomato, and garlic. Season with salt and pepper to taste.

7. Serve
   Cut flatbreads into wedges. Garnish with more fresh herbs and serve with the yogurt–feta–zucchini sauce and lemon wedges.

Tips & Swaps

• Herbs: Any tender herbs/greens you love work—mint, cilantro, chives, or arugula can join the party. Avoid woody stems.

• Heat level: Keep seeds for more jalapeño heat; add extra cayenne or a pinch of chili flakes if you like it spicier.

• Make-ahead: Dough rests well up to 24 hours in the fridge (lightly oiled and covered). Cooked flatbreads reheat in a dry skillet. Sauce keeps 2–3 days chilled.