- ⅔ cup lukewarm water
- 2 teaspoons kosher salt, divided use
- 1½ cups high-protein all-purpose flour, such as King Arthur, plus extra for dusting
- 4 packed cups chard leaves and some stems, chopped and sliced thinly
- 2 packed cups cilantro, dill and parsley leaves, plus tender stems, chopped
- 1 cup sorrel or dandelion leaves, chopped
- 1 cup cannabis leaves, stemmed and chopped
- 3 green onions, white and green parts, thinly sliced
- 1½ tablespoons sunflower or other neutral oil
- 1 tablespoon lemon juice
- 2 teaspoons sweet paprika
- ½ teaspoon crushed red pepper flakes
For dough, put water and 1 teaspoon salt in large bowl. Add flour; knead briefly in bowl to form a sticky dough.
Generously coat work surface with flour. Turn out dough and knead until smooth and supple, 4-5 minutes. Place in oiled bowl, cover with towel; let rest for at least 20 minutes or up to 1 hour. Divide into quarters, shaping each into a ball. Cover with towel while preparing filling.
For filling, in large bowl combine chard, herbs, sorrel, cannabis, green onions, oil, lemon juice, remaining 1 teaspoon salt, paprika and red pepper flakes; mix well by hand.
To shape each hat, lightly coat work surface with flour. Use rolling pin to shape dough ball into 8-inch circle. Add 2 cups filling to center. Lift opposite sides of dough; with flour-coated fingers, tightly pinch together at center. Working from center to sides, continue to pinch and seal tightly, shaping as a flattened football. Carefully turn over, tucking tips under. Press lightly with palm of hand to uniform ½-inch thickness with well-dispersed filling. Gently place on floured surface. Once all shaped hats are ready, cook immediately so dough doesn’t get soggy.
Hats will be cooked in batches depending on griddle size. Heat large cast-iron griddle or skillet over medium-high heat. Add hats, seam-side down. Lower heat to medium; cook until nicely browned, 3 minutes. Turn and brown other side. Use spatula to transfer cooked hats to serving platter. Serve warm or at room temperature. They can be cooled, wrapped and frozen for up to 2 months; reheat in 400 F oven until hot, about 8 minutes. Makes 4 jingalov hats.
Recipe by Kate Leahy
Photography by Eva Kolenko
Food styling by Adam Pearson
Prop styling by Stephanie Hanes