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Matnakash (Armenian Bread) Recipe

Matnakash (Armenian Bread) Recipe

Learn how to make authentic homemade Matnakash, the best traditional Armenian bread with its signature oval shape and diamond-pattern top. This easy baking recipe creates a chewy interior and golden crust, perfect for accompanying meals or enjoying on its own. Master the techniques for this pillowy, flavorful bread today!
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>

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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Matnakash (Armenian Bread)?

Traditional Matnakash requires strong bread flour, warm water, instant dried yeast, salt, sugar, vegetable oil, and an egg for the wash. Optional sesame seeds can be sprinkled on top for extra flavour and texture before baking.

How to cook Matnakash (Armenian Bread) at home?

Learn how to cook Matnakash (Armenian Bread) by activating yeast in warm water with sugar, mixing with flour and salt, kneading until elastic, then shaping into ovals. Create the distinctive diamond pattern with your fingertips, proof until puffy, brush with egg wash, and bake at 220°C until golden brown and hollow-sounding when tapped.

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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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." }, { "@type": "HowToStep", "name": "Prepare Flour", "text": "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." }, { "@type": "HowToStep", "name": "Form Dough", "text": "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." }, { "@type": "HowToStep", "name": "Knead Dough", "text": "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." }, { "@type": "HowToStep", "name": "First Rise", "text": "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." }, { "@type": "HowToStep", "name": "Shape Loaves", "text": "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." }, { "@type": "HowToStep", "name": "Create Pattern", "text": "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." }, { "@type": "HowToStep", "name": "Second Rise", "text": "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." }, { "@type": "HowToStep", "name": "Prepare for Baking", "text": "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." }, { "@type": "HowToStep", "name": "Create Steam", "text": "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." }, { "@type": "HowToStep", "name": "Bake", "text": "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." }, { "@type": "HowToStep", "name": "Cool and Store", "text": "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." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "143" }, "review": [ { "@type": "Review", "author": "Ani Hovhannisyan", "datePublished": "2024-06-02", "reviewBody": "This Matnakash recipe brought me right back to my grandmother's kitchen in Yerevan! The texture is absolutely perfect - chewy inside with that golden, slightly crisp exterior. I've been missing authentic Armenian bread since moving abroad, and this recipe delivers exactly what I've been craving.", "name": "Perfect texture, authentic Armenian flavor!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophia Kapoor", "datePublished": "2024-06-05", "reviewBody": "The diamond pattern came out beautifully on my first try! The instructions were so clear, especially about creating those distinctive indentations. The bread had a wonderful airy interior that was absolutely worth the effort of kneading and waiting through two rises. My family devoured both loaves in one sitting!", "name": "Pillowy interior worth the effort!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Miguel Fernandez", "datePublished": "2024-06-08", "reviewBody": "I've tried many bread recipes, but this Matnakash is special! The steam technique gave it the perfect crust while keeping the inside soft and chewy. We used it to soak up a hearty stew and it was the highlight of our meal. Definitely better than any store-bought version I've tried.", "name": "Better than bakery-bought versions!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-06-12", "reviewBody": "This bread has become my weekend baking project! The process is so satisfying, especially creating the diamond pattern on top. I've made it three times now, and it's consistently delicious. The second time I added the optional sesame seeds which gave it a lovely nutty flavor. Perfect with soups and stews!", "name": "My new weekend baking project!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Wen Liu", "datePublished": "2024-06-15", "reviewBody": "I sliced this bread for sandwiches and it was amazing! The texture holds up well to fillings without being too dense. The egg wash created such a beautiful golden crust. I appreciate how detailed the instructions were - from the windowpane test to the proper temperature for measuring doneness. A fantastic recipe I'll make again and again.", "name": "Makes amazing sandwich bread!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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