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Matnakash: photo of the dish
Illustrative photo: Narek75 — CC BY-SA 4.0, Wikimedia Commons
Sauces & basics

Matnakash

An Armenian flatbread shaped like a boat, with a soft crumb and golden crust, traditionally baked in a clay oven. It accompanies meals and is torn by hand to wrap meats and cheeses.

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Ingredients

Ingredients

Finition

Spices & seasoning

Nutrition facts

525 kcal per serving

Protein
18.3 g
Carbohydrates
86.3 g
of which sugars
3.2 g
Fat
10.1 g
Fiber
4.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Dissolve the yeast and sugar in the lukewarm water and leave to rest for 5 minutes.
  2. In a bowl, mix the flour and salt, then add the yeasted water and oil. Knead for 10 minutes until you have a soft, smooth dough.
  3. Cover and leave to rise for 1 hour at room temperature, until doubled in size.
  4. Divide the dough in two. Stretch each half into an elongated oval about 30 cm long, then pinch the edges to form a boat shape and roll them lightly.
  5. Place the breads on a tray, cover and leave to rise for 30 minutes.
  6. Mix the yolk and milk, brush the breads, then sprinkle with nigella and sesame. Bake at 230 °C for 15 to 20 minutes, until well browned. Let cool slightly before serving.

Variations and tips

Herb version. Add a teaspoon of dried thyme to the dough for a more aromatic flavour.

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Original Ecomely recipe.