Breads
Matnakash (Armenian Yeast Bread)
Ingredients
- - 500g (4 cups) bread flour, plus extra for dusting
- - 7g (2 1/4 tsp) instant yeast
- - 1 tsp sugar
- - 1 1/2 tsp salt
- - 320ml (1 1/3 cups) warm water
- - 2 tbsp olive oil, plus extra for brushing
- - 1 tbsp sesame seeds (optional)
Method
- Dissolve yeast and sugar in warm water; let stand 10 minutes until foamy.
- Combine flour and salt in a bowl, add the yeast mixture and olive oil, and knead for 10 minutes until smooth and elastic.
- Cover and let rise in a warm place for 1-1.5 hours until doubled.
- Punch down the dough and shape into a round, flattened loaf about 3cm (1.2in) thick on a floured baking tray.
- Cover and let rest for 20-30 minutes.
- Using your fingertips, press a series of parallel ridges across the surface of the loaf, from centre to edge, without tearing the dough.
- Brush the surface with olive oil and sprinkle with sesame seeds if using.
- Bake at 220C (425F) for 20-25 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
- Cool on a wire rack for at least 15 minutes before slicing.
Introduction: Matnakash, meaning ‘finger-pulled’ in Armenian, is a soft, pillowy round bread marked with the characteristic finger-pressed ridges across its surface before baking.
Cultural Background: Matnakash, meaning ‘finger-pulled’ in Armenian, is a soft, pillowy round bread marked with the characteristic finger-pressed ridges across its surface before baking. Unlike thin lavash, matnakash is a leavened, oven-baked loaf with a thick, tender crumb, commonly bought fresh daily from neighbourhood bakeries across Armenia and eaten with nearly every meal.
Tips: The finger-pressed ridges aren’t just decorative — they help the bread bake evenly and give matnakash its recognisable look. Baking at a high temperature helps develop the characteristic golden, slightly chewy crust.
Variations: A small amount of wholemeal flour can be substituted for a heartier version. Some bakeries brush the loaf with a light egg wash instead of oil for a shinier crust.
Storage: Keeps wrapped at room temperature for 2-3 days, or frozen for up to 1 month.
Reheating: Refresh in a 160C (320F) oven for 5-8 minutes; avoid microwaving as it will turn the crust soft and chewy.
Nutrition: Per slice (of 12): approx. 150 kcal, 4g protein, 3g fat, 27g carbohydrates, 1g fibre.
FAQs:
Q: What does ‘matnakash’ mean? A: It translates roughly to ‘finger-pulled,’ referring to the technique of pressing ridges into the dough by hand before baking. Q: Can I make this without a stand mixer? A: Yes, the dough can be kneaded entirely by hand; it will simply take a little longer to become smooth and elastic.
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