Matnakash. Matnakash (Armenian: մատնաքաշ) is a leavened traditional Armenian bread, similar to the naan. The word matnakash means "finger draw" or "finger pull", referring to the way the bread is prepared. It is made of wheat flour with yeast or sourdough starter.

In ancient times people didn't have the yeast and the leaven was prepared only based on water and flour. Matnakash was honored in Soviet times. Even the bakers' patterns on the bread were. #ՄԱՏՆԱՔԱՇ։#МАТНАКАШ АРМЯНСКИЙ ТРАДИЦИОННЫЙ ХЛЕБ.

Believe it or not this is a simple recipe just in the manner of the other ones. I think the hardest part is to find the best ingredients hence you can enjoy the appetizing Matnakash for your lunch with your connections or family. You can have Matnakash using 10 ingredients and 7 steps. Here is how you cook that.

Ingredients of Matnakash

It's of Starter.
Prepare 1.5 cup of bread flour.
It's 1 tsp of active dry yeast.
You need 300 ml of warm filtered water.
It's of Main dough.
It's of All of the starter.
You need 225 ml of warm water.
It's 3 cups of all-purpose flour.
Prepare 1 tsp of kosher salt.
You need of ✨ 5 tbsp Oil and 1 egg white for final shaping.

Armenian bread Matnakash. хлеб #хлебрецепт #хлебвдомашнихусловиях #matnakash #матнакаш. Matnakash (Armenian: մատնաքաշ matnakʿaš) is a traditional soft Armenian bread. The word matnakash literally means finger draw or finger pull, referring to the way the bread is prepared. Matnakash is made of wheat flour with yeast or sourdough starter. Кадры из видео Մատնաքաշ/Армянский Хлеб Матнакаш/Armenian Bread Matnakash recipe.

Matnakash instructions

Mix starter until homogenous, cover and let stand on the counter in 70-80F room for 6-8hrs..
Add water to the starter, mix until incorporated, then move the dough to the stand mixer bowl and add flour. Start mixing on low speed for 3-5 min with paddle attachment. Stop, cover the bowl and let the dough rest for 10-15 min. Add salt and mix with dough hook attachment for about 7-10 min until the dough comes off the sides. Transfer to oiled large container, and cover. The dough should rest 3 -4 hrs until it doubles in size..
Transfer to an oiled working bench/counter. Fold using bench scraper into a shape. (Tip: bench scraper and hands should be oiled at this point). Let the dough rest 15-20 min..
Transfer to a baking sheet that is either oiled or lined with parchment paper and oiled. Gently press the dough (with oiled hands) into an oval shape about an inch thick. (Tip: Don’t make it too thin- definitely not thinner than half inch. Mine was about 14”x8”. You could shape these into two small rounds about 5-6 in diameter.) Do the ridges by hand and cover with oiled plastic wrap for 60 min for final proofing.
The oven should be preheated to max (mine is 500F) for at least half hour. Place a baking stone or a baking sheet in the middle rack to preheat and a cast iron pan on the bottom rack..
Mix egg white with 2 tsp of water and 2 tsp of vegetable or olive oil. Dip your hands in that mixture and go over the ridges/ indentations on more time then brush the mixture over the loaf..
As soon as you put the pan in the oven, add 2 cups of ice cubes into the bottom cast iron pan to create steam. Close the oven door and bake 18-20 min..

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