Jingalov Hats

Method

1. Put 100 g of plain flour and 0.25 tsp of salt in a bowl, make a well and pour in 60 ml of lukewarm water. Bring together with your fingers, then knead on an unfloured board for 5 minutes until you have a soft, smooth dough that is slightly tacky but not sticky. Cover with a cloth and rest at room temperature for 30 minutes so the gluten relaxes enough to roll paper-thin.
2. While the dough rests, wash 200 g of mixed leafy greens, 15 g of coriander, 10 g of dill and 10 g of parsley in plenty of cold water and dry them thoroughly in a cloth or salad spinner — wet greens will steam through the dough. Trim 2 of spring onions.
3. Gather the greens and herbs into tight bundles and slice them across as finely as you can, then run the knife through the pile a few times; the filling should be shreds no wider than a few millimetres. Slice the spring onions thinly, greens included, and mix everything in a wide bowl.