4 hr 0 min
4 hr 0 min
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Another beautiful creation by Pierce and I. This time we made an Armenian bread called Matnakash, which is very similar in shape to Ramazan Pidesi (recipe for that will come out closer to Ramadan) and focaccia. It has a great thin crust and soft chewy crumb. We paired it with an amazing beet & labaneh cheese dip spiced with Calabrian chili paste. They go so well together. I encourage you guys to try this bread recipe as it is a very simple, easy-going dough to make and super forgiving in shaping.
Scale
Bowl
Baking tray
Parchment paper
Brush
12 hours before you prepare the main dough, get ready with a preferment. Simply mix all the ingredients together until homogeneous. Place in the fridge.
The following day, in a bowl, add flour, preferment, water, and salt.
Knead manually for 10 minutes until it forms a smooth, elastic dough.
Round into a tight ball and place in an oiled bowl, covered with a towel, until doubled in size.
When the dough has doubled in size, preheat your oven to 450°F or 230°C.
Transfer the dough to a baking tray lined with parchment paper.
Using your hands, flatten this dough into an oval shape, an inch in thickness. Cover with a towel and let it proof for 30 min.
Ready to shape! Brush the dough with the egg wash and, using your hands, score the bread:
Create a furrow around the circumference of the dough, about 3/4 inch in from edge. Press down firmly so that your fingertips pierce the dough and make contact with the parchment beneath it.
Use the same technique to make a series of 4 to 6 parallel furrows running lengthwise along the oval, about 1 inch apart.
Rotate the parchment slightly, about 45°, and make another series of 4 evenly-spaced furrows that are diagonal to the first set. This should create a bias crosshatch pattern.
Bake for 20-25 minutes or until it gets a brown golden color!
Take out from the oven and let the dough sit for 10 minutes before serving.
YASSS!
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