Armenian and homemade lavash, Armenian homemade bread "Matnakash"

just then the butter is poured onto a baking sheet and on it the ready-made dough into a bun and the cake is formed

Tanya, that's exactly what I'm doing.

Oh, Inna, as you answered in time, thank you very much, otherwise it is now kneading in the HP and my hands were stretching straight to add oil to the HP. Do you bake with the Matnakash steam? I recently bought an electric oven with steam, now I'm trying different recipes, after my gas oven I have to adapt to a new oven.

Do you bake with the Matnakash steam?

Nope), before baking, I generously sprinkle the matnakash with water and bake in the top-bottom + convection mode).

The oven is also electric.

And the temperature should probably not be 220, but 200, once with convection, right?

Put 200

By itself .

I bake everything, with sooooo rare exceptions, with convection, the temperature is always set at 20 degrees. below the recommended one.

Somewhere I met a recommendation, and the cooking time, when using convection, should be reduced by a quarter of that indicated.

This is what I do most often.

Very tasty matnakash is baked in Armenia. In Armenian, mate is a finger, cough-pull. So it turns out stretched with a finger.



Very tasty with Armenian cheese and fresh herbs. That's it, I'll bake it tomorrow. Seduced.

Girls, tell me what could be the problem. For many years she baked matnakash according to the recipe specified in the subject, cooked the dough in a bread maker, there was always an excellent result. Recently bought a Kenwood with induction. For the third time I try to do it in it and everything is wrong. There is no usual airiness, the crumb is quite dense, the taste is sour.
I knead for 20 minutes, detuning at 28 * 1 hour, kneading, detuning 30 minutes, on a baking sheet also 30 minutes. Baked with steam and without steam.