A nursing mother can eat Armenian matnakash. Armenian rural bread

Today I decided to treat my household with delicious Armenian lavash, but not with the usual thin, but with a real matnakash. Matnakash is a crispy Armenian bread in the form of a large oval flatbread similar to thick lavash.

To prepare the dough, we take products from the list. Everything is exactly the same as for ordinary yeast bread without muffin.

Crumble the yeast into a bowl. Dilute with water at room temperature.

A little sugar won't hurt. Even in unsweetened yeast baking In any case, sugar is added to the dough.

Add the main amount of sifted flour.

Knead the soft yeast "bun". So that the dough does not stick to the skin and to the bowl, grease your hands with vegetable oil.

Let's cover the dough cling film. Then with a towel. We will remove the bowl in a warm place for 1.5 hours. The dough should rise well.

After that, a punch is done.

The dough should come up one more time. After the second punching, the bun is ready for work. During the kneading process, the dough is dusted with flour. Transfer the tender bun to a towel. Let's rest and rise for 15 minutes.

Cover the baking sheet with baking paper. Lubricate the sheet with vegetable oil. Let's place our tender dough in the middle of the pan. Press with your hands, forming an oval cake. In the central part of the cake, you need to push the ring with your fingers.

Then make parallel grooves. There may be several grooves - as the baker's hand lies. We stretch the cake itself to the sides, making it flatter. step by step photos- to help.

Cover the workpiece with cling film. Let's leave it for a while. I wanted to add another groove.

After that, I smeared the surface of the matnakash with whipped yolk. It is not necessary to use the yolk. In some Armenian bakeries, bread is smeared with freshly brewed tea.

Supplement the greased surface of the bread with sesame seeds.

Let's send matnakash to a well-heated oven for 20 minutes. Heating temperature - not less than 220°C. We bake Armenian bread until golden brown.

Ah, if I could convey this bread aroma! And what a crispy matnakash crust and airy crumb.

Matnakash is baked from wheat flour, the dough is given an oval shape with patterns before baking. A feature of Armenian bread is that the dough is not rolled out with a rolling pin, it needs to be shaped with your fingers. Hence the name, in translation it is a brush or five outstretched fingers. It is considered incorrect to give the name to Armenian bread “thick lavash”, but this is what some people call this pastry.

Matnakash must be ruddy, with a porous crumb, and on top it can be sprinkled with sesame seeds. Sesame will give additional piquancy to Armenian pastries.

Do not believe those who claim that the dough should only be kneaded by hand. In our modern world, when there is not enough time for leisurely cooking, household appliances come to the rescue. So for matnakash, the dough is perfectly cooked in a bread machine, where kneading and proofing take place for an hour and a half.

Matnakash - Armenian bread

Consider two options for kneading dough for matnakash - in a bread machine and manually.

Ingredients:

• Water - 400 ml,
• Sour cream - 2 tbsp. spoons,
• Sugar - 3 tbsp. spoons,
• Salt - 2 teaspoons, vegetable oil - 2 tbsp. spoons,
• Wheat flour - 500 g,
• Dry yeast - 10 g.

Cooking process:

Dough for matnakash in a bread machine

Pour 2 cups of warm water (400 ml) into the bucket of the bread machine, put 2 tablespoons of sour cream, 3 tablespoons of sugar, 2 teaspoons of salt, 2 tablespoons of vegetable oil. Pour 500 g of wheat flour, previously sifted through a sieve, and add 10 g of dry yeast. Set the "Dough" mode. If your bread machine model has a different order for laying products, then follow it.

Matnakash dough by hand

Pour 100 ml from the total amount of water and dissolve dry yeast with a teaspoon of sugar. Wait for the yeast to activate, combine it with the remaining water and other ingredients. Knead the dough with your hands until smooth, roll into a ball, put in a bowl and cover with cling film. After an hour and a half, the dough will rise.

How to bake matnakash

The finished dough must be divided into two equal parts. Form each part with the help of your hands in the form of an oval, put on a baking sheet that can be covered parchment paper so as not to grease the baking sheet with oil.

With the help of fingers, or with a special knife, you can draw a rim over the entire surface of the matnakash, and then three strips along the dough.

Cover the matnakash with a towel and leave to proof.

Then grease with yolk with a silicone brush, sprinkle with sesame seeds. And once again run a knife along the already prepared hollows. Put the baking sheet with matnakash in the oven preheated to 180 degrees and bake for 10 minutes.

You can buy it, or even better, make it at home. How to cook Armenian bread, read below.

Matnakash - Armenian bread at home

Ingredients:

• quick-acting dry yeast - 1 teaspoon;
• vegetable oil odorless - 50 ml;
• drinking warm water - 400 ml;
• wheat flour of the highest grade - 0.5 kg;
• salt - 20 g;
• sugar - 10 g.

Cooking

1. We sift the flour.
2. pouring warm water into a bowl, add all the dry ingredients, oil and start kneading. This is a fairly long process that will take about 20 minutes.
3. We cover the container with the dough with a film and put it in a warm place to rise.
4. The dough will double in size in about an hour, then wet your hands with warm water and knead it. We cover it again and remove the approach.
5. After about half an hour, the dough will rise again. We crush it and divide it in half.
6. We grease the baking sheet with oil, spread it and level it on the surface of the mold. Leave for 20 minutes, grease with warm water on top and put in the oven.
7. We bake Armenian bread at 200 degrees for 20 minutes.

Armenian bread - distributed

Ingredients:

• wheat flour - 500 g;
• sugar - ½ teaspoon;
• warm drinking water- 300 ml;
• high-speed dry yeast - 5 g;
• - 50 ml;
• salt - a pinch.

Cooking

1. Pour salt, sugar and yeast into warm water. Pour in the oil, add the flour in portions and knead the elastic dough.
2. Put the dough in a greased container, cover it and leave it for an hour.
3. We divide the risen dough into parts, put it in molds and bake at 220 degrees for about 17 minutes.

Armenian bread - recipe

Ingredients:

• greens;
• Wheat flour- 250 g;
• water - 100 ml;
• salt.

Cooking

1. To prepare Armenian bread with herbs, you can use nettle, dill, parsley, green onion, cilantro, spinach, sorrel.
2. Wash all greens well. Dry and chop finely.
3. Knead the dough from salt, flour and water. Roll it out very thinly. Spread on top of the greens, which can be lightly sprinkled olive oil and lightly salt.
4. We fasten the edges of the cake.
5. Ideally, bread with herbs is baked on a cast-iron sheet. Well, at home, you can use a pan with a non-stick coating.
6. We bake Armenian bread with herbs until golden brown on one side, then turn over and bake on the other side.

Armenian bread - lavash

What makes a person cook bread at home, which can be bought at any bakery? Weird question. Considering that the aroma in the kitchen and the mood that spills in the soul, you can’t buy it anywhere ...
Matkanash is Armenian bread, a flatbread that is very similar to thick lavash. Traditionally, this bread is prepared on the basis of the most simple ingredients: flour, water, salt and yeast. Matnakash has a fairly dense crumb, which makes it an ideal companion for all kinds of sauces, gravies and first courses.

I suggest cooking unusual option cakes - matkanash on kefir. It turns out more tender, even more plump, because the bacteria contained in kefir enhance the action of yeast. This bread stays fresh for a long time. And even if the cake of kefir matkanash is a little stale, you can “revive” it in just a couple of minutes by sprinkling it with water and sending it to the microwave.

The dough for matkanash can be kneaded by hand, but a food processor or a bread machine is best suited for this, because the dough itself is quite liquid and sticky, with a high percentage of moisture.

Cooking time: 3 hours

Ingredients

to prepare 1 Armenian bread matnakash the size of a standard baking sheet:

• 2.5 cups wheat flour
• 1 glass of kefir
• 0.5 cup warm water
• 2-3 tbsp. tablespoons of vegetable oil
• 1 teaspoon salt
• ¾ teaspoon dry yeast

Cooking

Step 1: prepare the flour.

Matnakash is the real Armenian bread, which is always prepared at home. It turns out very tasty, with a gentle airy crumb. That is why before kneading the dough, it is necessary to process the flour. To do this, pour it into a sieve and sift directly into a free deep bowl. Thanks to this process, the flour is saturated with oxygen from the air, and the dough becomes softer and more airy.

Step 2: prepare the dough.

Pour warm purified water into a free deep bowl. Then add all dry ingredients to the same container. And now, with clean, dry hands, we begin to knead the dough. This process is quite painstaking and takes approximately 20 minutes. It is thanks to this laborious work that Armenian bread turns out tasty and airy. Then we wrap the bowl with cling film and set aside in a warm place to infuse about 1 hour. During this period of time, the test mixture will increase 2 times. After that, remove the film from the container, and lower the dough with the help of hands moistened with water.

Then knead the dough mixture a little again, wrap the bowl with cling film and put it back in a warm place to rise a second time for 30 minutes.

Step 3: Prepare Matnakash.

When the dough rises again, divide it with your hands into two equal parts. We will have two Matnakash. Now pour vegetable oil onto a baking sheet and spread it over the entire surface with dry hands, not forgetting about the walls of the baking sheet. Place each part of the dough on a baking sheet and give them a rounded shape. After that, we set one bun aside to approach the cutting board, and flatten the second with our hands into a cake and leave it on a baking sheet on 15-20 minutes.

After the allotted time, we grease the surface of the dough cake with water, using a confectionery brush, and then with our fingers we make grooves along in several rows and in a circle. Meanwhile, preheat the oven to the temperature 220°C. Place the tray in the oven and bake for 20 minutes until a golden crust forms on the surface of Matnakash. Due to the fact that we smeared the surface of the cake with water, the bread will be covered with a crust, and inside it will be soft and airy. As soon as this happens, using kitchen gloves, we take the baking sheet out of the oven, and put the Matnakash aside on a serving dish to cool to a warm state.

Immediately after that, put the second bun on a baking sheet and repeat the procedure from beginning to end. Attention: vegetable oil can be added if necessary.

Step 4: Serve Matnakash.

Ready, still quite warm, Matnakash is transferred to a cutting board and served. You can immediately cut it into portioned pieces with a knife, or you can invite guests to break off as much bread as they see fit.

In fact, Armenians are very fond of bread and prepare this dish with special love and care. When they invite everyone to the table, they often say "let's eat bread." And in order to quickly grab something for lunch, Armenians can break off a piece of bread and enjoy it along with cheese and fresh herbs. I usually bake Matnakash and serve it to the dinner table along with soup.

Enjoy your meal!

To facilitate the process of kneading the dough, you can use a mixer. In this case, the process of making Matnakash will be easier and more enjoyable. We must use the appliance at low speed, but we do not change the mixing time.

In order to speed up the process of baking the second bread, you can give it the appropriate shape of a cake on the kitchen table, lightly crushed with flour, even when the first Matnakash is baked.

You can make blanks of Matnakash, for this we form a cake, and then put it in a plastic bag and put it in the freezer for a long shelf life. But before baking bread, you need to get it out of the freezer, cover with a cloth towel and set aside to defrost to room temperature.