Name: Matnakash - How to make an Armenian Flatbread
Prep time: 2 h 20 min
Cook time: 20 min
Total time: 2 h 40 min
Cuisine: Armenian
Ingredients: 6 cups King Arthur Unbleached Bread Flour; 3 tablespoons RapidRise Instant Yeast; 1 1/2 tablespoons Sugar; 1 1/2 teaspoons Salt; 4 tablespoons Olive Oil; 3 cups warm Water; 1 Egg White; 1 teaspoon Olive Oil; 2 teaspoon Water

Jump to Recipe·Print Recipe·★★★★★5 from 3 reviews

This traditional Armenian golden pull-apart fluffy oven-baked bread is chewy, soft and shaped by hand. The name Matnakash translates to finger-pull meaning pulled by fingers to make its long oval shape. It’s so yummy, you have to try!

Yum

Flatbread cut in half on a wooden chopping board with feta cheese in a white plate next to a cup of coffee. Platter of vegetables in the background.

Although, growing up with a Middle-Eastern / Armenian background we only ate pita bread in our home. I never knew what Matnakash was until I met my husband. Surprisingly, I couldn’t believe how I missed out on this amazing-tasting bread! So, let me tell you, this bread left such an impression on me that I wanted to bake it myself!

Matnakash bread is not only delicious but it is one of the most popular breads found on every table alongside lavash bread in almost every Armenian home! Basically, it’s including mine too! 😋 It’s usually served alongside a mezze platter like cheese, olives, pickles, cold cuts, and next to any main dish. It’s so perfect that it can go with anything!

This phenomenal EASY yeast bread recipe is so yummy and simple to make! Who needs to run to the store or bakery for bread when you can make it yourself? 🤗

This post contains referral links to products we have used or similar to the items used in this recipe. Galore Of Flavors earns a small commission on these links at no cost. You can find more products like these on our “Shop My Favorites” on our homepage! ♡

IN THIS POST: EVERYTHING YOU NEED TO KNOW TO MAKE THE PERFECT ARMENIAN MATNAKASH BREAD

WHY USE KING ARTHUR BREAD FLOUR AND NOT ALL-PURPOSE FLOUR?
🍴INGREDIENTS LIST
STEPS TO MAKE THIS ARMENIAN MATNAKASH BREAD
PREFER TO WATCH STEP-BY-STEP RECIPE VIDEO INSTEAD OF READING?
JUMP TO RECIPE CARD

Why use King Arthur Bread Flour and not All-Purpose Flour?

King Arthur bread has a higher protein content which helps your bread rise stronger and allows the bread texture to be fluffy and perfect. It’s perfect for creating a yeast starter. It is also known to make French baguette, Italian ciabatta, pita and sourdough bread

King Arthur Bread Flour is also known to be unbleached flour, with no bromate and no artificial preservatives.

Silver metal bowl filled with king arthur flour with a glass bowl of oil on a wooden chopping board and white floral.

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🍴INGREDIENTS LIST:

💡Here are a few things to know before you start creating this recipe:

Keep the dough in a warm place during the fermentation process.
Push down completely when forming fingerprints.
Brush coating of egg wash mixture evenly over the top of your bread.
Don’t be afraid of oiling your bread while spreading and coat the baking pan as well.
No need for a mixer if you don’t have one. You can knead with your hands.
Use Fast-Active Dry Yeast for a faster fermentation process.

Here is a preview of the ingredients you’ll need to make this recipe! You can find these at your local grocery store or you can shop online. (Detailed Ingredients in Recipe Card down below)

King Arthur Bread Unbleached Flour
RapidRise Instant Yeast
Sugar
Salt
Olive Oil
Water
Egg White

STEPS TO MAKE THIS ARMENIAN MATNAKASH BREAD

Step 1: YEAST FERMENTATION

Place yeast and sugar into hot water (120°-125°) and mix. Cover and set aside for 10 minutes.

Wooden bowl filled with water and pouring yeast with a glass bowl of oil on a wooden chopping board and white floral.

Wooden bowl filled with risen yeast with a glass bowl of oil on a wooden chopping board and white floral.

Step 2: PREPARING FLOUR MIXTURE

Combine flour and salt and mix together.

Silver metal bowl filled with yeast and flour mixture pouring oil with a glass bowl of oil on a wooden chopping board and white floral.

Step 3: PREPPING DOUGH

Add fermented yeast and oil into a large bowl gradually add flour one cup at a time, and mix until it’s formed into a sticky dough. But more importantly, make sure not to over-flour dough. Knead dough for 10 minutes by hand or in a mixer on medium speed until it forms into a slightly sticky dough. Form into a ball, spread some oil all around the dough ball, and place into a bowl. Cover with plastic wrap, place a towel over your bowl, and allow this to double in size for 1 1/2 hours in a warm setting.

Silver metal bowl filled with yeast mixture pouring oil with a glass bowl of oil on a wooden chopping board and white floral.

Oiling dough ball on a wooden chopping board with a silver decorative bown in the background on a white countertop

Step 4: FORM AND FINGERPRINT MATNAKASH BREAD

Once the dough has doubled in size, remove the dough from the bowl and release the air. Form it back into a ball. Lightly spread oil over the dough and cover it with wax paper or a towel and place it in a warm setting for another 20 minutes. Split the dough into two portions and set one portion aside. Place dough on an oiled baking pan. Lightly spread oil over the palms of your hands and softly start to spread dough and form an oval shape about 14″ x 8″. Once you achieve the shape, firmly press down until you touch the bottom of the baking sheet with your fingertips. Form a round oval shape with your fingertips or the side of your hands by leaving 1 1/4″ from the outer edge and two lines down the center of the dough.

Splitting dough in half with a dough scraper on a silver tin baking sheet with white and green floral accenting picture with a wooden chopping board in the back ground

Forming matnakash dough with hands spreading and pushing down in an oval shape on a silver tin baking sheet

Forming matnakash dough with fingertips in an oval shape with two hands on a silver tin baking sheet

Step 5: BAKE

Lastly, combine egg white, oil, and water and lightly brush over the dough. Allow this to rest for another 30 minutes. Reform fingerprints push down and place into oven for 20 minutes at 500°. Once baked, place on a cooling rack for a few minutes before cutting it with a bread knife and enjoy!

Note: Repeat all steps for the second ball of dough.

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PREFER TO WATCH STEP-BY-STEP RECIPE VIDEO INSTEAD OF READING?

Have you tried making our recipe yet? If so, we would LOVE to hear how it turned out! You can rate and comment down below and on Instagram! 👇 Thank you in advance!

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RECIPE CARD

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