Unlike the usual thin lavash , the recipe of the Armenian matnakasha contains yeast, and therefore it turns out at times more magnificent than its breadbasket, has a completely different texture and is served with other dishes.
Armenian bread matnakash at home
If you have worked with yeast before, cooking lush cakes should not be a hassle. Thanks to this recipe you will be able to get bread with the maximum air crumb and dense crust.
Ingredients:
- flour - 530 g;
- by the pinch of salt and sugar;
- dry yeast - 10 g;
- vegetable oil - 55 ml;
- water 380 ml.
Preparation
- The main pledge of delicious bread is the correct flour, which must be passed through a sieve before mixing, and then mixed with a good pinch of salt.
- Preheat the water to a temperature of not more than 40 degrees. Slightly sweeten the liquid and pour in the yeast.
- Immediately after the yeast, you can add flour and half of the vegetable oil.
- Start kneading the dough by hand and continue it for at least 10 minutes, and it is better to work out the dough all 20. Such a long kneading is critically needed for lavash to turn out to be maximally airy.
- Dough well rounded and leave for proofing in warmth. After doubling in size, the dough can be divided in half and stretched into flat cakes.
- The flattened Armenian matnakasha is left for another 20 minutes, then the longitudinal and transverse grooves are made on the surface, the surface is sprinkled with water and left in a 220-degree oven heated for 20 minutes.
The recipe for matnakasha at home
Ingredients:
- flour - 540 g;
- sugar - 15 g;
- pinch of salt;
- yeast - 10 g;
- sour cream - 35 g;
- water 370 ml;
- vegetable oil - 45 ml.
Preparation
- Before preparing an Armenian matnakash, you should make a leaven. For her, we cultivate sour cream in warm water and pour dry yeast onto the surface of the solution. Leave the solution for 15 minutes or until active foaming.
- Separately it is necessary to sift the flour, combine it with salt and make a groove in the center of the flour slide.
- In the groove, pour in the vegetable oil and yeast solution. Picking the flour from the edges, knead the ingredients together and work the dough with your hands for another 15 minutes.
- The kneaded dough is sent to heat for proofing and doubling in volume, after which it is divided in half, grooves are made over the entire surface and left for an additional 20-minute proofing.
- Bread matnakash bake at the highest possible temperature of about 10 minutes.