Armenian Flatbread Matnakash Recipe - Մատնաքաշ - Heghineh Cooking Show

Start by making the starter: In a bowl, mix all the ingredients for the starter, cover with plastic, and let it rest for 3-4 hours until it becomes a bubbly mixture.

Pour the starter into a larger bowl and add 1½ cups warm water, 1½ tsp kosher salt, and 3½ cups all-purpose flour.

Mix with a wooden spoon until it thickens, then knead with hands or use an electric mixer with a hook attachment.

Knead until the dough is elastic and smooth, slightly sticky but avoid adding too much flour.

Place the dough into a greased bowl, cover with plastic, and let it rest until it doubles in size.

After it rises, grease your fingers and fold the dough a few times to remove air, cover again for a second rise until it doubles in size.

Preheat the oven to 500°F (260°C).

Line a baking sheet with greased parchment paper or foil.

Divide the dough into 2 portions, shape as desired, and let it rest for another 15-25 minutes.

Egg wash with a mixture of egg white and water.

Lightly spray the breads and oven with water spray before placing in the oven and during baking.

Bake for 7-10 minutes on the lowest oven rack and another 7-10 minutes on the upper rack until golden color is achieved.

Let the breads rest for 15 minutes on a cooling rack before slicing.

Equipment Needed

Dietary

Allergens