Armenian Matnakash Bread in the Oven
A fluffy and incredibly delicious flatbread made from yeast dough! Matnakash is a traditional Armenian bread you can easily bake at home. It requires the most basic ingredients and is shaped by hand on a baking tray. Matnakash is especially delightful when served hot and fresh from the oven!
Updated : 09 June, 2025
Easy
More than 1 hour.
Ingredients
250 grams
Wheat flour
170 milliliters
Water
1 teaspoon
Dry yeast
1 teaspoon
Sugar
0.5 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
The amount of flour and water is approximate; you may need more or less depending on your dough. This recipe uses instant yeast, which can be mixed directly with flour. If using active dry yeast, dissolve it in a small amount of warm water beforehand.
Step 2
In a large mixing bowl, sift the flour. This removes any debris and adds air to make the bread fluffier. Add the yeast, sugar, and salt (for active yeast, only sugar and salt at this point). Mix the dry ingredients well.
Step 3
Warm the water so it’s just pleasantly warm to the touch (about 100–110°F / 38–43°C), not hot. Gradually add the water to the flour while stirring with a fork (if using proofed yeast, add it now). Begin kneading the dough first with the fork, then by hand.
Step 4
Adjust the dough as needed: if too sticky, add more flour; if too stiff, add more water. Knead thoroughly until the dough is smooth and barely sticky. Form into a ball and place it back in the bowl.
Step 5
Cover the bowl with a towel and let the dough rise in a warm place for 45 minutes. (An unheated oven works well.) It should double in size. Punch down the dough to release the air.
Step 6
Line a baking tray with parchment paper. Place the dough on the paper and stretch it with your hands into an oval about ½ inch (1 cm) thick. The word matnakash means "pulled with fingers" in Armenian.
Step 7
Use your fingers to make the characteristic pattern: an oval border about 1 inch (2–3 cm) from the edge and several lengthwise grooves in the center. Press down nearly to the tray, but don't tear the dough.
Step 8
Cover the dough with a towel and let rest for 15 minutes. Meanwhile, preheat the oven to 480°F (250°C). Once rested, repeat pressing the grooves with your fingers.
Step 9
Bake the matnakash in the preheated oven for about 10 minutes, until golden brown. The time may vary depending on your oven—I baked mine a bit longer. Remove from the tray, cool slightly, and serve.
Step 10
Enjoy your meal!