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Armenian Matnakash

cook:

4 h

0.0

(9)

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 very simple easy going dough to make and super forgiving in shaping.

1 matnakashes

US

original

metric

Picture for Armenian Matnakash

1 matnakashes

US

original

metric

Ingredients

For the preferment

AP flour

150 gr AP flour

water

150 gr water

sugar

10 gr sugar

yeast

10 gr yeast

For the Matnakash

Preferment dough

Preferment dough

bread flour

425 gr bread flour

lukewarm water

280 gr lukewarm water

salt

10 gr salt

For brushing

pasture raised egg

1 pasture raised egg

sip of water

1 sip of water

Directions

Step 1

12 hours before you prepare the main dough, get ready with a preferment. Simply mix all the ingredients together until homogenous. Place in the fridge.

AP flour

150 gr AP flour

water

150 gr water

sugar

10 gr sugar

yeast

10 gr yeast

Step 2

The following day- in a bowl, add flour, preferment, water and salt.

bread flour

425 gr bread flour

lukewarm water

280 gr lukewarm water

salt

10 gr salt

Step 3

Knead manually for 10 min until it forms a smooth elastic dough.

Step 4

Round into a tight ball and place in an oiled bowl, covered with a towel, until doubled in size.

Step 5

When the dough has doubled in size, preheat your oven to 450F or 230C.

Step 6

Transfer the dough to a baking tray lined with a parchment paper.

Step 7

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.

Step 8

Ready to shape! brush the dough with the egg wash and using your hands score the bread:

pasture raised egg

1 pasture raised egg

sip of water

1 sip of water

Step 9

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.

Step 10

Use the same technique to make a series of 4 to 6 parallel furrows running lengthwise along the oval, about 1 inch apart.

Step 11

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.

Step 12

Bake for 20-25 min or until it gets a brown golden color!

Step 13

Take out from the oven and let the dough sit for 10 minutes before serving.

Step 14

YASSS!

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