Mix the dough: Sift the flour into a bowl, sprinkle with 1 teaspoon salt, add oil and gradually add water. Oil will make the dough more elastic. Start mixing the dough until it comes together. Then lightly dust the working surface with some flour and transfer the dough. Knead it with your hands until you get a smooth and elastic dough, about 5 minutes. Shape it into a ball and transfer it back to the bowl. Cover with plastic wrap and let rest for 30 minutes.

Make the filling: Meanwhile, mix the chopped herbs with oil, and season with salt, black pepper and cayenne. Set aside.

Roll out the dough: Divide the dough into 4 equal parts, and roll each one into a ball. Cover the balls with a kitchen towel and let them rest for 5 to 10 minutes. Working 1 ball of dough at a time, roll it into a very thin oval disk. It should be tortilla-like thin.

Assembly: Evenly spread ¼ of the herb mix over the dough, leaving about 1 inch around the edge. Top with ¼ of the feta crumbs. Carefully bring 2 opposite sides of the dough together and pinch them firmly to seal all the way and shape into a boat-like flatbread. Gently press the hat with your palms to flatten it and release the air inside. Repeat with the remaining dough.

Cook the Jinglav Hats: Heat a large, heavy-bottomed frying pan over medium-high. Lower the heat to medium and fry 1 flatbread at a time on a dry skillet, until it gets dark brown blisters, about 2 to 3 minutes per side. Transfer to a platter and repeat with the remaining flatbread. Serve warm or at room temperature.