Matnakash Recipe (Armenian Fingerprint Flatbread)

This matnakash recipe keeps the bread’s defining features in focus: a soft interior, browned crust, oval shape, and hand-drawn pattern. It also supports our traditional Armenian food guide without competing with the thinner herb-filled Zhingyalov Hats page.

Ingredients

Weighing the flour and water gives the most consistent dough. The surface wash helps your fingers glide while shaping and encourages browning.

• 500 g (4 cups) bread flour or unbleached all-purpose flour
• 350 g (1½ cups minus 1 tablespoon) lukewarm water
• 7 g (2¼ teaspoons) instant yeast
• 10 g (1¾ teaspoons) fine salt
• 10 g (2½ teaspoons) sugar
• 20 g (1½ tablespoons) vegetable oil
• 1 large egg, beaten, for the surface
• 1 tablespoon water or plain yogurt, for the surface

How to make Matnakash

The dough should remain soft rather than stiff. Use lightly oiled hands and handle it gently after the main rise.

1. Combine the flour, yeast, sugar, and salt. Add the lukewarm water and oil; mix until no dry flour remains.
2. Knead for 8–10 minutes until smooth, elastic, and still slightly tacky. Avoid adding excess flour.
3. Cover and let rise in a warm place for about 2 hours, or until roughly doubled.
4. Divide into two pieces, shape loose balls, cover, and rest for 15 minutes.
5. Place each piece on parchment and press gently into a thick oval. Cover and proof for another 30 minutes.
6. Heat the oven to 475°F (245°C) with a baking stone or inverted heavy sheet pan inside if available.
7. Mix the egg with water or yogurt. Brush lightly over each loaf, then use fingertips to draw an oval border and several lengthwise ridges.
8. Bake for 12–15 minutes until deeply golden and hollow-sounding underneath. Cool for at least 5 minutes before tearing or slicing.

How to keep the crumb soft and open

Do not turn the dough into a firm ball by adding unnecessary flour. A soft dough expands more freely. During final shaping, press only enough to form the oval and pattern; aggressive degassing produces a dense loaf. The oven and baking surface should be fully heated before the bread goes in.

Serving and storage

Serve matnakash the day it is baked with cheese, olives, herbs, grilled meat, or stew. Once cool, wrap it tightly and keep it at room temperature for one day, or freeze slices for up to one month. Reheat briefly in a hot oven.

Matnakash recipe card

Use the printable card for the complete quantities, timing, and ordered method.

Matnakash Recipe (Armenian Fingerprint Flatbread)

Recipe by Cooking County

5.0 from 1 vote

Course: BreadCuisine: ArmenianDifficulty: Medium

Servings

2

servings

Prep time

30

minutes

Cooking time

15

minutes

Rising time

150

minutes

Total time

3

hours 

15

minutes

Soft Armenian yeast bread with a chewy open crumb and the characteristic finger-drawn oval border and ridges.

Ingredients

• 500 g (4 cups) bread flour or unbleached all-purpose flour

• 350 g (1½ cups minus 1 tablespoon) lukewarm water

• 7 g (2¼ teaspoons) instant yeast

• 10 g (1¾ teaspoons) fine salt

• 10 g (2½ teaspoons) sugar

• 20 g (1½ tablespoons) vegetable oil

• 1 large egg, beaten, for the surface

• 1 tablespoon water or plain yogurt, for the surface

Directions

• Combine the flour, yeast, sugar, and salt. Add the lukewarm water and oil; mix until no dry flour remains.
• Knead for 8–10 minutes until smooth, elastic, and still slightly tacky. Avoid adding excess flour.
• Cover and let rise in a warm place for about 2 hours, or until roughly doubled.
• Divide into two pieces, shape loose balls, cover, and rest for 15 minutes.
• Place each piece on parchment and press gently into a thick oval. Cover and proof for another 30 minutes.
• Heat the oven to 475°F (245°C) with a baking stone or inverted heavy sheet pan inside if available.
• Mix the egg with water or yogurt. Brush lightly over each loaf, then use fingertips to draw an oval border and several lengthwise ridges.
• Bake for 12–15 minutes until deeply golden and hollow-sounding underneath. Cool for at least 5 minutes before tearing or slicing.

Serve matnakash alongside mezze-style dishes such as Armenian topik, a chilled chickpea-and-potato dumpling.

Compare this soft Armenian loaf with Georgian shotis puri, a pointed bread traditionally baked against the wall of a tone oven.

Sources

Technique and structure were cross-checked with King Arthur Baking’s Matnakash reference and SBS Food’s Armenian flatbread reference.

Frequently asked questions

Why is it called fingerprint flatbread?

The surface is shaped with the fingers to make the oval border and parallel ridges that identify matnakash.

Can I make the dough ahead?

Yes. After mixing, refrigerate the covered dough overnight and allow it to warm and expand before shaping.