Steps to Make Any-night-of-the-week Matnakash

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, matnakash. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Matnakash is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Matnakash is something that I have loved my whole life. They’re nice and they look fantastic.

Армянский хлеб МАТНАКАШ (отличный рецепт)/Armenian bread MATNAKASH (great recipe). Рецепт матнакаш с фото, автор ярослава. Как приготовить матнакаш, пошагово. Матнакаш, с ингредиентами: пшеничная мука, вода, дрожжи свежие, соль. Matnakash : Armenian traditional flat bread that has specific shape, lines pulled with finger, that's where the name comes from, and tastes very-very delicious. Matnakash (Armenian: մատնաքաշ) is a leavened traditional Armenian bread. The word matnakash means "finger draw" or "finger pull", referring to the way the bread is prepared.

To get started with this recipe, we must first prepare a few components. You can have matnakash using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Matnakash:

1. Get Starter
2. Prepare 1.5 cup bread flour
3. Prepare 1 tsp active dry yeast
4. Get 300 ml warm filtered water
5. Make ready Main dough
6. Prepare All of the starter
7. Make ready 225 ml warm water
8. Prepare 3 cups all-purpose flour
9. Make ready 1 tsp kosher salt
10. Take ✨ 5 tbsp Oil and 1 egg white for final shaping

Armenian bread Matnakash. Матнакаш (армянский хлеб) Մատնաքաշ - Armenian Flatbread Matnakash Recipe - Heghineh Cooking Show in Armenian Юлия Высоцкая — Домашний хлеб УНИВЕРСАЛЬНОЕ СЕКРЕТНОЕ ТЕСТО.

Instructions to make Matnakash:

1. Mix starter until homogenous, cover and let stand on the counter in 70-80F room for 6-8hrs.
2. Add water to the starter, mix until incorporated, then move the dough to the stand mixer bowl and add flour. Start mixing on low speed for 3-5 min with paddle attachment. Stop, cover the bowl and let the dough rest for 10-15 min. Add salt and mix with dough hook attachment for about 7-10 min until the dough comes off the sides. Transfer to oiled large container, and cover. The dough should rest 3 -4 hrs until it doubles in size.
3. Transfer to an oiled working bench/counter. Fold using bench scraper into a shape. (Tip: bench scraper and hands should be oiled at this point). Let the dough rest 15-20 min.
4. Transfer to a baking sheet that is either oiled or lined with parchment paper and oiled. Gently press the dough (with oiled hands) into an oval shape about an inch thick. (Tip: Don’t make it too thin- definitely not thinner than half inch. Mine was about 14”x8”. You could shape these into two small rounds about 5-6 in diameter.) Do the ridges by hand and cover with oiled plastic wrap for 60 min for final proofing
5. The oven should be preheated to max (mine is 500F) for at least half hour. Place a baking stone or a baking sheet in the middle rack to preheat and a cast iron pan on the bottom rack.
6. Mix egg white with 2 tsp of water and 2 tsp of vegetable or olive oil. Dip your hands in that mixture and go over the ridges/ indentations on more time then brush the mixture over the loaf.
7. As soon as you put the pan in the oven, add 2 cups of ice cubes into the bottom cast iron pan to create steam. Close the oven door and bake 18-20 min.

So that’s going to wrap this up with this special food matnakash recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!