Armenian matnakash

Sift the flour into a bowl.

Combine the dry ingredients: salt, sugar, and yeast, and stir into the flour.

Pour warm water into the flour mixture and knead the dough first with a spoon.

Lubricate your hands with vegetable oil and knead the dough further until it can form a ball.

Place the dough ball in a deep bowl, cover with cling film, and leave in a warm place for 1 hour.

After the first rise, slightly punch down the risen dough and set it to rise again for 30 minutes.

Grease a baking sheet with oil.

After the second rise, place the dough on the baking sheet and form it into a flat cake, evenly distributing it over the shape.

Cover the baking sheet with a towel and leave to proof for 20-30 minutes.

After proofing, moisten your hands with water and make furrows along and across the flattened dough with the edge of your palm.

Bake in a preheated oven at 220°C (428°F) for 15-20 minutes until a golden crust appears.

Remove from the oven and serve warm or cooled.

Equipment Needed

Dietary

Allergens