Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, matnakash. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Matnakash (Armenian: մատնաքաշ) is a leavened traditional Armenian bread, similar to the naan. The word matnakash means "finger draw" or "finger pull", referring to the way the bread is prepared. It is made of wheat flour with yeast or sourdough starter.
Matnakash is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Matnakash is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can have matnakash using 10 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Matnakash:
- Make ready Starter
- Make ready 1.5 cup bread flour
- Make ready 1 tsp active dry yeast
- Get 300 ml warm filtered water
- Make ready Main dough
- Take All of the starter
- Prepare 225 ml warm water
- Prepare 3 cups all-purpose flour
- Get 1 tsp kosher salt
- Make ready ✨ 5 tbsp Oil and 1 egg white for final shaping
Originally, it was prepared only with flour and water, and without yeast. Matnakash is made of the simplest following ingredients: water, flour and yeast. In ancient times people didn't have the yeast and the leaven was prepared only based on water and flour. This method, of course, is the original one, but in order to achieve it without the yeast, it will take many days for the dough to mature.
Steps to make Matnakash:
- Mix starter until homogenous, cover and let stand on the counter in 70-80F room for 6-8hrs.
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
Today we will make the Armenian bread Matnakash. I am sure that it will be very tasty for you. Gradually stir in the water until a thick paste forms. Coat them with oil and let them rise. Matnakash Recipe "If people can fly to space, making matnakash is not so difficult." That was the answer we got when we asked Ghegham Grigor yan, a baker in Gyumri, if it was hard to replicate the shape of this Armenian bread.
So that is going to wrap this up with this special food matnakash recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
