Matnakash (Armenian bread)

To prepare this tasty and fragrant homemade bread, we will need the following ingredients: premium wheat flour, water, sugar, salt and high -speed yeast.

In a suitable dish (I have a deja from a planetary mixer that will help to knead the dough) sift 250 grams of wheat flour. Add one teaspoon of sugar and high -speed yeast, as well as half a teaspoon of salt. How to work with pressed and dry yeast I wrote above.

Mix very thoroughly so that all dry ingredients are evenly distributed along the mixture. We make a hole in the center and pour 170 milliliters of slightly warm water into it.

We knead the dough with our hands (it is most convenient to do this on the working surface, and not in a bowl) for 10 minutes or with the help of a test (nozzle — hook) for about 6-7 minutes. The dough should turn out to be soft enough, sticky, while keeping the shape good.

We round the dough into the ball (I did not clean the nozzle, so then it will help to besiege the dough) and send the dough to the heat for 40 minutes. Where is it better to wander the test and what does a warm place mean? There are several options. First of all, in the oven with a light bulb turned on (it turns out about 28-30 degrees — the temperature ideal for fermentation of yeast dough). Then we tighten the bowl with the dough with cling film or cover with a towel made of natural fabric (flax is best suited) so that the surface does not be swollen and not covered with a crust. You can also let the dough wander in a microwave, in which we pre -boil a glass of water. The dough will rise with a door closed, and the glass will stand there. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and there will be no more bread.

For about 40 minutes, the yeast dough for matnakash is well suitable, noticeably rounded and will increase in the amount of times about two times.

We make a light grinder to release excess air, re -round the dough and again in heat for another 40 minutes.

At this time, we will make a brew, with which we will form a cake. To do this, you just need to connect 3 tablespoons of cold water with 1 teaspoon of wheat flour. Mix everything thoroughly so that there are no lumps left.

In any convenient way we warm the mixture to get a jelly -like brew. I do this in the microwave — it is enough to let the tea leaves boil and ready. You can brew flour in water on the stove. We give flour brewing to cool to a warm state.

After about 40 minutes, the yeast dough will rise again (three times), will become even more tender and fluffy. Now you can work with it. Do not forget to turn on in advance to bask the oven at 250 degrees.

Gently round the dough and transfer it to a baking sheet covered with baking paper. I like to use a Teflon rug.

Lubricate the hands with warm flour chumps and stretch the dough, the shape of the future Armenian bread matnakash. First, we knead it in the form of an oval (the thickness of the cake should be about 1 centimeter), after which we pass through the entire circle by the edge of the palm, going inside 2-3 centimeters. Thus, an oval and another oval inside are obtained. Not forgetting to moisten your hands in brewing, we make two parallel strips. The depth of such recesses is literally a couple of millimeters to a baking sheet.

We bake Armenian Martnakash bread at 250 degrees about 15 minutes at the average level of the oven (I have gas, lower heating, without convection). For brown crust, I additionally turn on the upper heating (grill) for 3 minutes.

Serve a cake with the heat of the heat — for four one is just enough. Irochka, thank you very much for this delicious and fragrant order. Prepare for health and pleasant to you appetite, friends!