How many leafy greens and herbs can you name? At this simple, no-frills Armenian bakery in Glendale, watch seasoned chefs knead, roll out and griddle a specialty flatbread stuffed with more than a dozen chopped varietals. It’s as if they’ve been doing this their entire lives, working with the likes of sorrel, spinach, scallions and beet leaves to make a tight, forest-green lining that is at once sweet, sour, sharp and refreshing. It’s easy enough to eat one for a snack and several for a meal.