Matnakash is a traditional Armenian flatbread which can be a delicious addition to any meal. It has an interesting history and is enjoyed by many cultures. This recipe from Cooking County will guide you through the steps necessary to make your own matnakash from scratch. With its soft, chewy texture and unique flavor profile, this bread will add a special touch to any dinner table. The ingredients are simple yet authentic, allowing you to enjoy the real taste of Armenia.
Matnakash is a type of flatbread that has a rich and storied history. Originating in the Caucasus region of Eurasia, it is believed to have been around for centuries. Matnakash was often served as part of lavish feasts or traditional ceremonies and has become a beloved staple food throughout the region.
This distinctive bread is made from unleavened dough rolled out into thin circles before being baked in an oven or stone over an open fire. Traditionally, matnakash was made with wheat flour, but today’s recipes can also include other grains such as buckwheat or maize.
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How to Make Matnakash?
For the yeast:
● 2 teaspoons dry yeast
● 1 teaspoon of sugar
● 200 grams of flour
● 1 cup lukewarm water
For the dough:
● 1 kg flour
● 25 grams of salt
● 200 ml vegetable oil
● 2 cups water
For the soaking:
● 1-2 eggs
● 2 tablespoons lukewarm water
● 1 tablespoon vegetable oil
In the first step to make Matnakash, in a small bowl, add 2 tablespoons of dry yeast and 1 tablespoon of sugar, mix well, and add one cup of lukewarm water. Mix well for a few minutes, and then cover the bowl with cellophane.
Make 2 small holes in the cellophane so the carbon dioxide gas can come out. Set the bowl aside, and let it rest for 15 to 20 minutes.
Sift 2 cups of flour in another bowl, and put the prepared yeast. Mix well, add salt and 2 cups of water, and knead the dough well for a few minutes.
Now, add the vegetable oil and the rest of the dough and knead again. You should have a soft, elastic, and tender dough now. Cover the dough with cellophane, and set it aside for 2-3 hours.
After 2-3 hours, remove the cellophane, and knead the dough for the second time. Set it aside again, and wait for the dough to rise.
Now, divide the Matnakash dough into 3 equal big balls. Spread vegetable oil on it, cover it, and set it aside for 15 more minutes.
After 15 minutes, put each dough ball on a baking sheet. Shape the dough into an oval, and brush the egg mixture with 2 tablespoons of lukewarm water and vegetable oil over the dough.
How to Serve Matnakash?
Put the Matnakash in the oven, and bake at 260C or 500F for about 15 minutes. When the Matnakash is ready, take it out of the oven and enjoy it!
Do not forget to make this recipe and share it with us. Please do not hesitate to ask if you also have any related questions about the Matnakash recipe. If you are interested in making flatbreads, do not miss Shelpek Recipe, Zhingyalov Hats Recipe, and Kubdari Recipe as well!