In a large bowl, mix the flour, salt and water into a rough dough. Tip it out and knead for 1–2 minutes until it begins to feel elastic. It doesn’t need to be smooth at this point. Divide the dough into eight pieces (around 75g each) and shape each piece into a ball. Cover them with a reusable plastic bag or a damp kitchen towel and leave to rest for at least 10 minutes, or until needed.

Trim the spring onions, cut them in half lengthwise and thinly slice them. Transfer to a large mixing bowl. Make sure all of the greens and herbs are well washed and dried, then use a food processor (or your knife skills) to finely chop or slice them and transfer to the bowl. When you’re ready to cook the Zhingyalov Hats, add the salt, paprika, chilli flakes, pepper, lemon juice and olive oil to the greens and mix well.

Preheat a large, heavy-based pan over medium heat. As it heats, dust the work surface with flour and roll a dough ball into a thin circle (26–28cm wide, or smaller so that it still fits your pan). It helps to stretch the dough out gently with your hands towards the end.

Place ⅛th or 1 ½ cups of the filling in the middle of the dough, leaving only 1-2cm free around the edges. Use your finger or a brush to moisten the edges with water, then fold the left and right side of the dough towards each other to create a seam from top to bottom, pinching it closed along the edges and making sure to press out any excess air. You should be left with an oval shape. Press it with your hands or the rolling pin to flatten the seam.

When the pan is hot, cook the flatbread for around 1 minute until the bottom has golden spots all over. Flip it, cook for 1 minute more, then brush with ½ teaspoon of oil, flip it again and repeat, cooking it for 30-60 seconds more on each side until the spots are dark golden. Meanwhile, you can start preparing the next flatbread.

Transfer the cooked flatbread to a plate and cover with a clean towel to soften and keep warm. Wipe the pan with kitchen paper and repeat with the rest of the hats. Serve whole or cut it into pieces.