Recipe: Tasty Matnakash

Matnakash. Matnakash (Armenian մատնաքաշ) is an Armenian national bread made from wheat flour of various varieties in the form of a thick oval or round bun with an elastic large-pored crumb and hard crust. Matnakash : Armenian traditional flat bread that has specific shape, lines pulled with finger, that's where the name comes from, and tastes very-very delicious. Matnakash (Armenian: մատնաքաշ) is a leavened traditional Armenian bread, similar to the naan.

Matnakash was honored in Soviet times. Even the bakers' patterns on the bread were. #ՄԱՏՆԱՔԱՇ։#МАТНАКАШ АРМЯНСКИЙ ТРАДИЦИОННЫЙ ХЛЕБ. Armenian bread Matnakash. хлеб #хлебрецепт #хлебвдомашнихусловиях #matnakash #матнакаш. You can cook Matnakash using 10 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Matnakash

1. Prepare of Starter.
2. You need 1.5 cup of bread flour.
3. You need 1 tsp of active dry yeast.
4. You need 300 ml of warm filtered water.
5. It's of Main dough.
6. You need of All of the starter.
7. You need 225 ml of warm water.
8. You need 3 cups of all-purpose flour.
9. Prepare 1 tsp of kosher salt.
10. You need of ✨ 5 tbsp Oil and 1 egg white for final shaping.

Matnakash instructions

1. Mix starter until homogenous, cover and let stand on the counter in 70-80F room for 6-8hrs..
2. Add water to the starter, mix until incorporated, then move the dough to the stand mixer bowl and add flour. Start mixing on low speed for 3-5 min with paddle attachment. Stop, cover the bowl and let the dough rest for 10-15 min. Add salt and mix with dough hook attachment for about 7-10 min until the dough comes off the sides. Transfer to oiled large container, and cover. The dough should rest 3 -4 hrs until it doubles in size..
3. Transfer to an oiled working bench/counter. Fold using bench scraper into a shape. (Tip: bench scraper and hands should be oiled at this point). Let the dough rest 15-20 min..
4. Transfer to a baking sheet that is either oiled or lined with parchment paper and oiled. Gently press the dough (with oiled hands) into an oval shape about an inch thick. (Tip: Don’t make it too thin- definitely not thinner than half inch. Mine was about 14”x8”. You could shape these into two small rounds about 5-6 in diameter.) Do the ridges by hand and cover with oiled plastic wrap for 60 min for final proofing.
5. The oven should be preheated to max (mine is 500F) for at least half hour. Place a baking stone or a baking sheet in the middle rack to preheat and a cast iron pan on the bottom rack..
6. Mix egg white with 2 tsp of water and 2 tsp of vegetable or olive oil. Dip your hands in that mixture and go over the ridges/ indentations on more time then brush the mixture over the loaf..
7. As soon as you put the pan in the oven, add 2 cups of ice cubes into the bottom cast iron pan to create steam. Close the oven door and bake 18-20 min..