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Matnakash (Armenian Bread) Recipe

Matnakash (Armenian Bread) Recipe

By What’s Baking

Soft, pillowy Armenian bread with a signature oval shape and diamond-pattern top, featuring a chewy interior and golden, slightly crisp exterior that's perfect for dipping and mopping up flavorful dishes.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
20 mins
Serves:
2 loaves
An overhead shot of freshly baked Matnakash loaves arranged on a rustic wooden board, their distinctive oval shapes and diamond-pattern tops glistening with a golden-brown hue under soft natural light. A cross-section view reveals the bread's airy, open crumb structure with large irregular holes throughout the pillowy interior. Steam rises subtly from a partially torn loaf, emphasizing its freshness, while scattered flour and wheat stalks frame the composition. The bread's characteristic ridges cast slight shadows across its surface, highlighting the traditional craftsmanship, with one loaf broken open to showcase the contrast between the crisp exterior and soft, chewy inside.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">300ml warm water (around 40°C)</li><li class="ingredients-single-item">7g instant dried yeast (1 sachet)</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">15g sugar</li><li class="ingredients-single-item">30ml vegetable oil</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">1 tbsp sesame seeds (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Baking stone or baking sheet</li><li class="equipment-single-item">Spray bottle with water</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Pastry brush</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by combining the warm water (around 40°C) with the sugar in a large mixing bowl, stirring until dissolved. Sprinkle the yeast over the surface and let it stand for 5-10 minutes until foamy and activated. This activation stage ensures your bread will rise properly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a separate bowl, combine the bread flour and salt, mixing well. The strong bread flour's higher protein content will develop more gluten, giving your Matnakash its characteristic chewy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Gradually add the flour mixture to the activated yeast, stirring continuously. Once roughly combined, add the vegetable oil and continue mixing until a shaggy dough forms. The oil will help create a softer crumb in the finished bread.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth, elastic, and slightly tacky but not sticky. You'll know it's ready when you can stretch a small piece into a thin "windowpane" without it tearing.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Form the dough into a ball, place in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place (around 24-27°C) for 60-90 minutes, or until doubled in size. This slow rise develops flavor and structure in your bread.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once doubled, gently punch down the dough to release excess gas and divide it into two equal pieces. Shape each piece into a ball, then flatten into an oval about 2cm thick. Place them on a parchment-lined baking sheet or a floured wooden peel if using a baking stone.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using your fingertips or the handle of a wooden spoon, create the traditional diamond pattern by pressing deep lines across the surface of each loaf at 45-degree angles in both directions. These indentations aren't just decorative—they help the bread expand during baking while maintaining its distinctive appearance.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Cover the shaped loaves loosely with oiled plastic wrap and let them proof for another 30-45 minutes, or until noticeably puffy. Meanwhile, preheat your oven to 220°C with a baking stone inside if you have one, or just a regular baking sheet if not.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Just before baking, gently brush the loaves with beaten egg, being careful not to deflate them. Sprinkle with sesame seeds if using. The egg wash will give your Matnakash a beautiful golden-brown crust.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer the loaves to the hot baking stone or baking sheet, and quickly spray a few mists of water into the oven (avoiding the light) to create steam. This steam helps the bread develop a crisp crust while allowing maximum oven spring.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 18-20 minutes until deeply golden, rotating the breads halfway through if your oven has hot spots. The loaves should sound hollow when tapped on the bottom, and register around 95°C on an instant-read thermometer if you have one.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Transfer the baked Matnakash to a wire rack and let cool for at least 30 minutes before slicing. This resting period allows the crumb structure to set and the flavors to develop. Your authentic Armenian bread will keep for 2-3 days in an airtight container, or can be frozen for up to a month.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving
🔥 Calories: 385 calories
🥑 Fat: 18 g
🧈 Saturated Fat: 5 g
🍞 Carbohydrates: 45 g
🍭 Sugar: 6 g
🍗 Protein: 12 g
🫀 Cholesterol: 25 mg
🧂 Sodium: 420 mg

Chef’s Notes

A few helpful details for making this recipe.

Why is the diamond pattern important for Armenian bread?

The diamond pattern isn't just decorative—it's functional. These deep indentations help the bread expand properly during baking while maintaining its traditional appearance. They also create texture variations, with the ridges becoming crispier while the indentations remain soft and chewy.

What's the best way to achieve the perfect chewy texture in homemade bread?

For a perfect chewy texture, use high-protein bread flour, knead thoroughly to develop gluten, allow proper proofing time, create steam in the oven during baking, and resist the temptation to slice the bread before it's completely cooled to prevent moisture loss.

How do you serve traditional Armenian Matnakash?

Serve Matnakash slightly warm with meals to mop up sauces and stews, or use as a base for open-faced sandwiches. It's traditionally torn rather than sliced, and pairs beautifully with cheese, olives, or labneh for a simple breakfast or accompaniment to Middle Eastern and Caucasian dishes.

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