Steps to Make Ultimate Matnakash

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Steps to Make Award-winning Matnakash. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Matnakash, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Matnakash delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Matnakash is 4-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Matnakash estimated approx 13-14hrs.

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

Armenian traditional bread.

Ingredients and spices that need to be Prepare to make Matnakash:

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

Instructions to make 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.

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