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Ingredients for cooking matnakasha
- Wheat flour 500 grams
- Dry yeast 1 teaspoon with a hill
- Sugar 1/2 teaspoon
- Salt 1 dessert spoon
- Warm purified water 350-400 milliliters
- Vegetable oil 2-3 tablespoons
- Main Ingredients Yeast Dough
- Serving 10 Servings
- World Cuisine
Deep bowl - 2 pieces, Food wrap, Baking tray, Oven, Kitchen gloves, Cutting board, Sieve, Teaspoon, Dessert spoon, Tablespoon, Pastry brush, Flat serving dish
Step 1: prepare the flour.
Matnakash is the real Armenian bread, which must be cooked at home. It turns out very tasty, with a delicate 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 it 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. After we add all the 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. Thanks to this time-consuming work, Armenian bread is tasty and airy. Then we wrap the bowl with cling film and set aside in a warm place about 1 hour. During this period, 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 in water.
Then again, we knead the test mixture a little, 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 the Matnakash.
When the dough comes up again, we divide it into two equal parts with our hands. We will get two Matnakasha. Now pour the vegetable oil on the baking sheet and spread it over the entire surface with dry hands, not forgetting the baking sheet walls. We put each part of the dough on a baking sheet and give them a rounded shape. After that, put one bun in the side on a chopping board to approach, and the second flatten with your hands in a flat cake and leave it on a baking sheet on 15-20 minutes.
After the allotted time, we lubricate the surface of the test cake with water, using a pastry brush, and then with our fingers we make grooves along in several rows and in a circle. Meanwhile, preheat the oven to a temperature 220 ° C. Put the baking 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 some water, the bread is covered with a crust, and inside it will be soft and airy. As soon as this happens, using the kitchen tack, we take out the baking sheet from the oven, and put Matnakash on the side for serving to cool to a warm state.
Immediately after that, put the second bun on the baking sheet and repeat the procedure from beginning to end. Attention: vegetable oil can be added as needed.
Step 4: serve Matnakash.
Ready, still quite warm, put the Matnakash on a cutting board and serve. You can immediately cut it into portioned slices with a knife, or you can offer guests to break off as much bread as they see fit.
In fact, the 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 intercept something for lunch, the 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 dining table with soup.
- To facilitate the process of kneading the dough, you can use a mixer. In this case, the cooking process of Matnakasha will be easier and more enjoyable. We always use the appliance at low speed, but we do not change the kneading time.
- In order to speed up the process of baking the second bread, you can give it the corresponding form of tortillas on the kitchen table, slightly crushed with flour, even when the first Matnakash is baked.
- You can make Matnakash blanks, 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.