Herb-Stuffed Flatbreads With Yogurt Sauce

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’s 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.