Matnakash (soft, ridged Armenian bread)

Matnakash ("finger-pressed") is Armenia's everyday soft, yeasted bread: oval, with a glossy crust, its distinctive pattern pressed in with fingers.

Open in Receptnaptár — serving calculator, cook mode, save

Method

Tap a step once you've finished it.

1. Dissolve the sugar and yeast in the lukewarm water, then knead with the flour, salt and oil for 10 minutes into a soft, slightly sticky dough. ⏱ Timer: 10 min
2. Cover and let rise in a warm place for 1.5 hours, until doubled. ⏱ Timer: 1.5 h
3. For the glaze, bring the sugar and flour with the water to a boil in a small pot, stirring, until slightly thickened, then let cool.
4. Divide the dough in two, flatten each into an oval, 2 cm thick loaf, and place on a baking-paper-lined tray. Rest for 20 minutes. ⏱ Timer: 20 min
5. Brush the loaves with the glaze, then press deep lengthwise and crosswise ridges in with your fingers, right down to the tray, to create a grid pattern.
6. Let rise for another 15 minutes, then bake in a preheated 220°C oven for 20-25 minutes, until golden brown. Cover with a tea towel while cooling, to keep it soft. ⏱ Timer: 15 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The sugar-flour glaze gives the glossy, golden-brown crust — don't skip it.
• A pan of water at the bottom of the oven during baking gives a softer crust.

More middle east & caucasus ideas

• Menemen (Turkish tomato and pepper scrambled eggs)
• Peynirli börek (cheese and parsley filo pastry)
• Çılbır (poached eggs on garlicky yoghurt with paprika butter)
• Sigara böreği (cheese rolls from yufka pastry)
• Kaşarlı yumurtalı pide (cheese and egg boat-shaped pide)
• Ispanaklı gözleme (thin pan-fried spinach and cheese flatbread)
• Patatesli gözleme (pan-fried potato flatbread)
• Su böreği (boiled-sheet cheese börek)

How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings

Language: Magyar · Español · Deutsch