Matnakash - Made in Armenia
Armenian bread Matnakash is being prepared on a daily basis in Armenia. It is very delicious and easy to bake in home conditions. Matnakash is made of the simplest following ingredients: water, flour and yeast.
In ancient times people didn't have the yeast and the leaven was prepared only based on water and flour. This method, of course, is the original one, but in order to achieve it without the yeast, it will take many days for the dough to mature.
In ancient times housewives used to prepare the dough not only for matnakash but also for traditional flat type bread called lavash and other sweet bakings.
|Prep time||Cook time||Ready in||Yields|
3 hours 30 min
Ingredients for MATNAKASH
- Flour 500g
- 1 teaspoon of yest
- 1.5 teaspoon of salt
- 0.5 teaspoon of sugar
- 350ml water
- 2-3 tablespoons of oil, (olive oil is the best) but you can use any you like
Instruction for Matnakash
- Place 250 ml of warm water in a bowl and add the yeast. Let the yeast activate and mature within the water for 5-10 min. Stir it well and make sure yeast is dissolved completely.
- Add about 200-230g of flour and keep stirring. Once you're done the leaven must have the same consistency as the porridge and must not run off the spoon. Let the leaven "breathe" for about 10 minutes. Cover it and put in a dark, warm place for 2-3 hours to double in size.
- The left ingredients; flour, salt and sugar must be placed in another bigger bowl and add leaven once it is ready. Mash the dough gently with your hands (no spoon). Time to time add warm water and keep mashing for about 20-25 min. You will need around 100 ml of water. The dough at the end must not stick to the hands or have too much flour. It must be soft and elastic. Once you're done, cover the dough again and let it double in size one more time.
- In the meantime, you need to prepare a "flour cream". Take 30gr of flour and 150ml of cold water, stir these 2 ingredients together and place on low heat to boil slowly and keep stirring. Once the "flour cream" has thick form, remove it from the heat and let it cool down.
- Cut the dough into 2 equal pieces. if necessary you can use olive oil, so the dough won't stink to your hands. As it is shown in the picture, shape your dough the final form with your fingers and apply the flour-cream on the surface. Allow 20 more minutes for the dough to breathe.
- In the meantime, place on the first scale of your oven the oven-tray. Heat the oven for 20 min at 250C. Add one glass of water in hot oven-tray creating some steam. Place the tray with dough on the second scale. Make sure you have a lot of steam in the oven, otherwise the bread will dry out.
- Bake it for seven minutes and change the position of dough-tray from the second to the 3rd(the middle one). Bake it for few more minutes until matnakash has a brown colour.
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This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2013 SAM ELDER
SAM ELDER (author) from Home on December 27, 2013:
Ty for stepping by :) Check out the step number 5.
SAM ELDER (author) from Home on April 27, 2013:
You are welcome. I'm sure you will like Armenian bread and will bake it often :)
LongTimeMother from Australia on April 27, 2013:
You've won me. This looks delicious! I bake a lot of bread, but have never tried Armenian style. It is now officially on my list of things to do as soon as possible. Thank you.
Voted up and awesome. Your photos will be very helpful. :)