Armenian Finger-Pulled Bread (Matnakash)
Մատնաքաշ MatnakashSay it: maht-nah-KAHSH
Matnakash is named for the way the dough is pulled and pressed by hand. Armenian bakers form it into a broad oval and run their fingertips in long parallel lines across the top. The bread is soft and tender inside, with a glossy, golden crust outside. Eat it warm with cheese, herbs, and vegetables, or set it out at everyday meals and celebration tables. The dough is simple to handle, and the pressed pattern gives the loaf its unmistakable look.
Armenian Finger-Pulled Bread (Matnakash)
Մատնաքաշ, Matnakash
Pronounced maht-nah-KAHSH
- Serves
- 6
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the dough
For the glaze
Method
Whisk the flour, salt, sugar, and yeast in a large bowl. Make a hollow in the centre, add the warm water and oil, and mix with a wooden spoon until a rough dough comes together.
Scrape the dough onto a surface dusted with flour. Knead for 8–10 minutes, until the dough is smooth, springy, and elastic, then form it into a ball.
Set the ball in a lightly oiled bowl, cover with a damp towel or plastic film, and leave in a warm place for 1–1 1/2 hours, or until it has doubled in size.
Line a baking sheet with parchment. Put the risen dough on a floured surface, press it down gently, and form an oval about 12 inches (30 cm) long. With your fingertips, make deep furrows running lengthwise down the centre, about 1 inch (2.5 cm) apart, and leave a 1-inch border around the edge. Move the loaf to the lined sheet, cover it, and let it rise for 30–40 minutes, until it looks soft and puffy. While it rises, heat the oven to 450°F (230°C) and make the glaze: in a small pan, whisk 1 tablespoon flour, 1/2 cup (120 ml) water, and 1/2 teaspoon sugar until smooth. Bring the mixture to a simmer over medium heat, whisking without stopping, for about 1–2 minutes, until it turns translucent and thickens a little. Take it off the heat and let it cool slightly.
If the furrows have closed during the rise, press them down again with wet fingertips. Brush the whole surface of the loaf generously with the warm glaze.
Bake for 20–25 minutes, until the crust has taken on a deep golden colour and a tap on the underside gives a hollow sound. If the top darkens too fast, lower the oven to 400°F (200°C) after 15 minutes. Let the loaf rest on a wire rack for at least 15 minutes before cutting.
Regional variant: Matnakash with matsoni (մածնով մատնաքաշ)
Use 1/2 cup (120 ml) matsoni or plain full-fat yogurt in place of 1/2 cup (120 ml) of the water. Stir 1/4 teaspoon baking soda into the yogurt before adding it, and cut the yeast to 1 1/2 teaspoons. Allow a little more rising time; the bread comes out with a softer, tangier crumb.
Cook's notes
- If you only have active dry yeast, stir it into the warm water with the sugar and wait 10 minutes for a foam layer before mixing it with the flour.
- A small oven-safe pan of hot water set on the lower rack for the first 10 minutes of baking gives the crust extra crispness.
- The second rise can soften the finger marks; press them again just before you brush on the glaze so the finished loaf keeps its ridged top.
Serve with
Offer it warm with Armenian string cheese, fresh herbs, cucumber, tomato, and a glass of tan (yogurt drink).
Make ahead and storage
Keep the loaf in a cloth bag at room temperature for up to 2 days; warm it in a 350°F (175°C) oven for 5 minutes. It freezes for up to 1 month.
