Armenian Flatbread Matnakash Recipe – Մատնաքաշ

Armenian Flatbread Matnakash

Matnakash : Armenian traditional flat bread that has specific shape, lines pulled with finger, that’s where the name comes from, and tastes very-very delicious.

I’ve been trying to get a recipe for this flatbread for a while and eventually made one up ,since I wasn’t able to find an original recipe.

Even called to Armenia and asked my mom and mother in law to try getting the recipe from bakeries, but no bakery would give out their secret recipes:)




The taste of my Matnakash, flatbread turned out really close to the one we used to eat in Armenia

I’d assume the flour and water quality makes a big difference in bread’s taste and that could be the reason I was unable to reach to the original Matnakash taste.

I love how the bread turned out and I’m so happy to finalize my “Matnakash flatbread journey” and share the recipe.

Happy baking!

Ingredients

For the starter

1 cup flour,1 cup warm water

1 tsp sugar,1 tsp instant dry yeast

For the main dough

1½ cups warm water

1½ tsp kosher salt

3½ and a little more all purpose flour

Oil for greasing the baking pans and fingers

1 egg white +1tbs water for egg wash

Directions

Start by making the starter

In a bowl mix all the ingredients for starter, cover with plastic and let it rest for 3-4 hours

It should become bubbly mixture

Pour the starter into a larger bowl and add water,salt and flour

I mix with a wooden spoon until it thickens, then I switch to kneading with hands

You can also use your electric mixer with a hook attachment

The dough may be quite sticky but avoid adding too much flour

Knead until the dough is elastic and smooth , may be still slightly sticky but don’t add flour

Add only enough to help you knead the dough

Place the dough into a large greased bowl, cover with plastic and let it rest and double in size

After it rises, remove the plastic, grease your fingers and fold the dough a few times to remove the air out and cover again for the second rise,another hour or until it doubles in size

Preheat the oven to 500°F/ 260°C

Line a baking sheet with greased parchment paper or foil

Divide the dough into 2 portions

Grease your hands and shape the dough as you see on the photos or watch YouTube video for demo




Let the shaped dough rest another 15-25 minutes, reshape before baking to make the lines visible ,that’s what specifies traditional Matnakash shape

Egg wash with egg white water mix

Lightly spray the breads and oven with water spray right before placing in the oven

Then spray 2-3 times during the baking

Bake 7-10 minutes on lowest oven rack and another 7-10 minutes on upper rack of your oven

Total bake time should be approx. 15-20 minutes,or until the breads turn golden color

Remember to switch the baking pans halfway through the baking to make sure the breads bake evenly

Let the breads to rest 15 minutes on cooling rack before slicing

Enjoy!

Բաղադրատոմսը 

Բաժակի չափը 250մլ

Խմորիչով թթխմորը 

1 բ գոլ ջուր

1 ճ գ շաքարավազ

1.5 թ գ խմորիչ

1 բ ալյուր

Այս ամենը խառնել, ծածկել, թողնել տաք տեղում 3 ժամ հասունանա

Խմորը 

2.5 բ գոլ ջուր

Հասունացած թթխմորը ( նախապես պատրաստած խմորիչով զանգվածը)

2 թ գ աղ

2 ճ գ բուսական յուղ

4-5 բ ալյուր, հնարավոր է ավել պետք լինի

Հացի վրան քսելու զանգվածը 

1 ձվի սպիտակուց

1 ճ գ բուսական յուղ

2 ճ գ ջուր

Թխել 220°С  նախապես տաքացված ջեռոցում

15-18 րոպե, կամ մինչև ոսկեգույն

Рецепт Опара (закваска)

1 ст (250мл) тёплой воды 1 ст муки (я беру пол ст цельнозерновой, пол обычной) 1 ст л сахару 1.5 ч л сухих дрожжей Оставить подойти на 3-6 часа

Тесто

(Заранее приготовленную опару смешать с остальными ингредиентами) 2 ст теплой воды 2 ч л соли 1 ст л растительное масло 3.5-4 муки (может побольше) , должно получиться мягкое слегка липкое тесто Печь при температуре 225°С 15-18 минут ( с паром)