Armenian and homemade lavash, Armenian homemade bread "Matnakash"

[HOMEMADE LAVASH]

Armenian and homemade lavash, Armenian homemade bread "Matnakash"

Category: Yeast bread

Kitchen: armenian

Ingredients
HOMEMADE LAVASH
Bread flour (high in protein)	250 g
Water	130 ml
Salt	2 tsp
Sugar	2 tsp
Rast. oil	1 tbsp. l.
Fresh yeast	6-7 g (1 tsp dry)
Malt	1/3 tsp
Corn flour (rice, coarse flour)

Cooking method

• - Grind yeast with sugar, add water and malt and let it brew for 10 minutes
• - Gradually sifting flour, knead the elastic dough, adding salt and butter at the end
• - Knead for 10-15 minutes, roll into a ball and place until the dough doubles
• - Preheat the oven to 230 ° С along with the baking sheet, placing a dish with cold water on the bottom of the oven
• - Roll out an oval, rectangular cake about 30 cm from the dough
• - Make grooves with a spatula or by hand
• - Sprinkle the tortilla with cornmeal and place on a hot baking sheet
• - Bake at 230 ° C for the first 5 minutes, then reduce the temperature to 210 ° C and bake for another 15 minutes, until golden brown
• - Cool the finished pita bread on the wire rack without covering
• REFLECTING ALOUD
• Very tasty dough, porous but at the same time not loose. Lavash can be greased with yolk whipped with water, salt water, vegetable oil ... Lavash practically does not stale and freezes perfectly.
• I added a little more water, because I like more porous bread - the dough slightly stuck to my hands when rolling.
• ARMENIAN HOME BREAD "MATNAKASH"
• The recipe for homemade bread is very simple, the secret is just good kneading and proofing of the dough.
• You will need:
• -500g flour
• -1h l. with dry yeast top
• -1 / 2h l. sah. sand
• -1 teaspoon of salt
• -350-400ml warm water
• -2-3st. l. rast. oils
• Cooking method:
• -Pour warm water into a bowl, add all dry ingredients and knead the dough for about 20 minutes.
• -Cover with foil and leave in a warm place until the dough rises (about 1 hour)
• - wet your hands with water, lower the dough, knead a little, cover again with a foil and leave in a warm place for the second raising (30 minutes).
• - Divide the matched dough into 2 parts.
• -On a baking sheet, pour vegetable oil and pour out each part of the dough in oil, make a bun. Then flatten it with your hands into a cake and let it rise for 15-20 minutes.
• - grease the surface of the bread with some water, draw the grooves along and around.
• -Put in the oven preheated to 220g (425F) and bake until golden brown (20 minutes).
• Notes:
• The bread is made with a delicious crust and airy crumb. You can make the dough in a bread maker. I knead in a mixer, it turns out very well. From this amount of dough, 2 matnakasha is obtained. The bread is delicious the next day. I make two large matnakasha at once from two servings. I freeze one, and eat the second. It is better to defrost frozen bread in the refrigerator and then leave it at room temperature, of course, covered with a towel or plastic wrap. If you wish, you can slightly heat it in the oven, sprinkling it lightly with some water. The bread looks like it has just been baked.
• Armenian lavash
• Lavash is an ancient national Armenian bread that has practically no crumb.
• The classic pita bread baked in tonir is a special oven built in the ground, has a very ancient origin. Lavash is baked on the walls of this tonir (rolls of dough weighing 400-500 g are rolled out, then throwing the dough stretched from hand to hand to the desired thickness, the resulting thin layer of dough is pulled together on an elliptical pillow 70-80 cm long and with a light blow of the hand the formed cake is applied to the walls of the toner and bake for exactly 3-4 minutes). In Armenian villages, the custom is still preserved, when women-neighbors get together and bake lavash traditionally in tonir. But in modern life, the baking technology has been slightly simplified and special electric ovens with metal sheets have been built in cities.
• At home, you can also bake pita bread, if you can get a metal sheet (or at least there are such electric grills that have a flat surface, you can try to bake on it) Or use a regular oven and baking sheet (the forum also made this lavash on a hot dry frying pan)
• The recipe is extremely simple:
• 1 kg of bread flour
• a little sourdough (the size of a walnut) or yeast (1 tsp.),
• 500 ml of water (if the dough is very dense, then add water to make the dough soft.),
• salt.
• Knead the dough, let it come up, divide into balls, cover with a towel and leave to proof for 20-30 minutes.
• Then roll the bun into a cake and throw it from hand to hand, so that the dough becomes even thinner, spread on a metal sheet heated on the stove, bake first on one side, then on the other. And the lavash is ready!
• Notes: Be careful not to overdry the pita bread! And if this happens, then you just need to sprinkle the finished lavash with water and leave for a while. Lavash will become soft.
• You just need to get used to rolling sheets of dough to make it thinner. You can simply stretch the dough like a strudel. The basic rule for Armenian lavash is its subtlety
• Today I made Armenian bread "MATNAKASH" Very tasty. Only when I put the dough at 23.00 did I remember that I needed to bake in the oven
• I made the dough in a bread maker, took half of the recipe (try it). Followed the recipe exactly.
• water 175 ml,
• flour 250 gr,
• salt 1 tsp,
• 1/4 teaspoon sugar, yeast - a little more than 1/2 teaspoon)
• You could take a little more water, then, probably, the pores would have turned out to be larger. The gingerbread man was smeared along the bottom and was very soft, clung to the walls for a long time. Proofing was done before baking for 15 minutes (after all, it was late) - it was necessary 20-25
• I cut off a slice from the still hot one to look at the crumb - I ate it, I didn't even notice how happy it is that everyone is already asleep
• I won't go into the kitchen FOR ANYTHING
• Yes, before molding, it was necessary to turn on the kneading for a couple of minutes in order to remove coal from the dough. gas, otherwise the pores are not the same.

Note

Finally found lavash recipes
The first attempt was successful - in the morning everyone was happy to learn.

Similar recipes

Matnakash with sourdough (in the oven) (Misha)

Armenian bread "Matnakash" with sourdough (ANGELINA BLACKmore)

Armenian lavash (thin) (Elena Bo)

Did you do it in HP on the main mode?

Since it was written in this bread that the main thing is a long kneading (20 minutes) and a good proofing (which I could not stand), I did this:
I put it on the French mode (there the first batch is 12 minutes), after the first batch I turned off the mode and turned on the Dough mode.
After the end of the program (after 1 hour 03 minutes), which ends with a warm-up, I left it for another half-hour in a cold storage just like that. Before you get it, it is advisable to turn on the kneading for a couple of minutes so that the air bubbles go away, then the pores in the finished bread will be more even.
poured 2 tbsp on a baking sheet. spoons rast. butter, then took out the dough with her hands greased with rast. butter, (the dough turned out to be very soft), in oil on a baking sheet, I slightly rolled the bun and flattened it into a cake with my hands (just as it is written in the recipe). The dough takes shape easily. I left it for proofing.
Since it was very late, that after 15 minutes (I advise you to ferment for 20-25 minutes), I put it in heated to 220 grams. oven, after sprinkling the bread with water. In 20 minutes. was ready. (only the grooves did not work out) Everyone really liked the bread at home.

In general, I want to say that at night, understanding how to do it comes after you have done

Today I planned to try to make Armenian or homemade lavash after work. And when there is time I will once again make this bread with all the amendments.

Then I'll write what happened, if anyone is interested

Of course it's interesting! I'm just trying to figure out how to make the dough well and "pull" less HP, turning it on and off. That is, it turned on, the HP worked, took out the dough ... Then follow the instructions.It's just that I have HP at the beginning of almost any regime (except, perhaps, PIZZA and DUMPLINGS) to-olgo evens out the temperature of the products in it. So the preparation of the dough will take half a day. Interestingly, can you knead in the DUMPLES mode? There are just 20 minutes. And then - to the BASIC (TEST) mode.

I think you have a Pizza Dough mode.

Now I made homemade lavash. To simplify the process, I kneaded the dough in the mode.
The recipe has changed a little:
Flour 250 gr
yeast (dry) - 1 tsp
2 tsp brown sugar
1 -1.25 tsp sea ​​salt
145 ml warm water
1 tbsp. l. vegetable oil
1/3 tsp malt (I took a concentrated kvass wort from a set "homemade kvass" 1/4 teaspoon)
corn flour for sprinkling

She poured warm water into a bucket, added yeast, sugar and malt and left for 5 minutes while weighed the flour. I turned on the Dough mode and began to add flour from a sieve mug, then salt and vegetable oil.
After 1h. 03 min the program ended, left the dough in a bucket for 20 min.
Then hands, smeared with rust. I took the dough with butter and rolled it into a rectangle, put it on parchment for baking, made a semblance of grooves and sprinkled with corn flour. I preheated the oven (I have a microwave with convection), put the dishes with water down.
She put the parchment with lavash on the wire rack and put it in the oven at 250 gr. for 4 minutes then at a temperature of 220 g for 14 minutes.

Something the photo does not want to be inserted. I'll try later


Sonulya said that it was very tasty, almost like lavash



the rest has already been devoured

In the morning for breakfast I baked matnakash - also, just in case, not in full, but half. And she regretted - not that she baked, but that she was so small. Now, of course, he is no longer there. The family liked it. The dough was made on the PIZZA mode. She let it stand for about 20 minutes, but did not notice that the dough increased in volume. The apartment, of course, is cold, but the oven was turned on, and the baking sheet with the future matnakash was on the stove. True, when baking, the cake became larger. The next step is lavash. Thanks for the recipe!

Yes, and 200 ml of water was added to the dough.

I baked such bread

ARMENIAN HOME BREAD "MATNAKASH"

-1h l. with dry yeast top
-500g flour
-1dessert spoon of salt
-1 / 2h l. sah. sand
-2-3st. l. rast. butter (on a baking sheet)
-350-400ml warm water

Cooking method:
-Pour warm water into a bowl, add all dry ingredients and knead the dough for about 20 minutes.
-Cover with foil and leave in a warm place until the dough rises (about 1 hour)
- wet your hands with water, lower the dough, knead a little, cover again with a foil and leave in a warm place for the second raising (30 minutes).

- Divide the matched dough into 2 parts.
-On a baking sheet, pour vegetable oil and pour out each part of the dough in oil, make a bun. Then flatten it with your hands into a cake and let it rise for 15-20 minutes.
- grease the surface of the bread with some water, draw grooves along and in a circle.
-Put in an oven preheated to 220 * C and bake until golden brown (20 minutes).
The dough should not be dense. It turns out to be sticky to the hands, but not liquid. In general, when oiled rast. You take the dough with butter with your hands, it strives to run away from your hands, but it is possible to collect it in a round ball, and in a baking sheet it slightly diffuses. This is normal. If you are more comfortable working with a denser dough, you can reduce the amount of liquid as you see fit. But the bread is delicious! One more thing: I make this bread from ordinary white flour, maybe because of this, more water flows.
The bread is really delicious. (y) The only "drawback" - is eaten up by the moment!

These flatbreads are very popular in the Caucasus. Of course, there they are baked in special ovens - tondir. But even in urban settings, you can create a similar effect by baking with a hearth method on a stone. I think this bread is worth trying. We have such cakes just fly away!

[Lenusya]

Lenusya,
Thanks for rating my experiments. I bring the most successful ones here to the site in the hope that they will be useful to someone.
And I found this information in the internet, I think it has to do with our "Matnakash".
There are different modes and methods of kneading dough (by hand, in mixers of different brands and in combines of different brands),
kneading plays a major role in creating the character and flavor of the bread.
There are only three modes of kneading bread dough in classic baking: weak, improved and intense.
Weak kneading is distinguished by kneading the dough at a very low speed, weak development of gluten and the fact that it requires a rather long subsequent fermentation with folding the "wet" dough into "books" during the fermentation process and long intermediate proofing. The result is a fluffy dough with large pore cavities and uneven sectional porosity. This kneading creates the most aromatic and delicious wheat dough.

More than the usual amount is taken into the dough for such a batch, for
obtaining a "wet" dough of weak consistency, which subsequently
can be folded into layers during fermentation. It is according to this principle that our cake is prepared.

If you make a dough with yeast, then the whole portion of yeast is added to the dough and
let it ferment properly until a good acidity is obtained.
Matnakash should not taste bland, this is important. Also the dough
make it very soft and knead thoroughly to get a lush
bread.

Before baking, flat cakes can be greased with such a brew. Mix 20 g of flour with 100 g of water, and, stirring, heat to 65C. The mixture will turn into a delicate "jelly". Cover the brew and leave it warm to saccharify while the dough ferments and melts. We grease the surface of the matnakash with this infusion before baking.

The remaining tea leaves can be stored for up to three days in the refrigerator and used in any dough, bakery or patty.

Weak kneading is distinguished by kneading the dough at a very low speed, weak development of gluten and the fact that it requires a rather long subsequent fermentation with folding the "wet" dough into "books" during the fermentation process and long intermediate proofing. The result is a fluffy dough with large pore cavities and uneven sectional porosity. This kneading creates the most aromatic and delicious wheat dough.

I also noticed this from my observations.
After preparing the dough in a bread maker, if you fold it and roll it out in an envelope several times, the dough rises very well in the product during the second proofing, and the structure of the dough becomes better.
It even seems to me that in this way (with an envelope) it is possible to correct not quite successful dough. It happened in practice. I took out the "no" dough, made an envelope several times and it came to life. But in such cases, you look at the dough and think - and where to put it next ...
I very often experiment with bookmarking products, first I will prepare the recipe for the test, and then I start making substitutions in the products.

Tell me, does this matnakash look like a Georgian puri? and did not really understand about folding wet dough into an envelope. Is it necessary to roll it out with a rolling pin and add flour, or is the cake formed by hand? or will the dough not stick because of the oil?

Tell me, does this matnakash look like a Georgian puri?

No, these are completely different breads.

and did not really understand about folding wet dough into an envelope. Is it necessary to roll it out with a rolling pin and add flour, or is the cake formed by hand? or will the dough not stick because of the oil?

Shape the dough with your hands and with the help of butter, nothing will stick.

The method of folding wet dough into an envelope is used, for example, when molding French bread, baguettes, bread without kneading, etc., a rather well-known method.

In the first post in this thread, I gave a detailed recipe for yeast matnakash. But for the sourdough, I take wheat sourdough, which is more ripe at the moment, I have two of them, grape and according to Calvel, both are good.

-1h l. with dry yeast top
-500g flour
-1dessert spoon of salt
-1 / 2h l. sah. sand
-2-3st. l. rast. butter (on a baking sheet)
-350-400ml warm water

I read this recipe and see something so familiar, it turns out that I recently contrived the same thing, made pizza dough, less sugar, more salt, and for some reason poured more water.
I did not lay out the filling on the edges, I wanted to try what kind of taste the cake would have. While the whole thing was preparing, it turns out that the second proofing took place.
It tasted really awesome !!! And at the family council they decided to try to bake without filling, I liked it before
And on the forum I saw this recipe after my experiments and now I will know how such a cake is called - matnakash

And what is surprising - after all, this is a simple recipe and so delicious!
Yesterday my son pestered me, why don't they sell such bread in stores, because it is much tastier, why buckwheat bread is generally absent as a class. The shelves are full of bread, but there is absolutely no bread as tasty as at home.

[dough]

And I will come to you again with delicious bread. The recipe this time will be like this:

We do for a start dough

8 grams of fresh yeast

-100 gr kefir

-100 gr flour

Leave the dough for 2 hours.

Dough:

-all dough

-350 gr flour

-340 g liquid (kefir + water)

Knead for 30 minutes, at the end add 1.5 tsp. salt

Leave the dough for 80 minutes, then fold it in an envelope a couple of times, and in the form for proofing. You can help yourself with vegetable oil when molding. At the end of the proofing, make grooves with the edge of the palm, sprinkle with sesame seeds. Bake with steam for 30-40 minutes. at 200 * C.
The pulp of the takog matnakash is correct and large-pored. The main thing is not to add flour, to help yourself with butter.

I used your recipe twice. first time came out well eaten quickly. the second sourdough recipe is not very good for me, to be honest. What do you think, if you replace white flour, or at least part of it, with whole wheat, and fresh yeast with dry yeast will affect the taste?

[flour]

Of course, the substitution of components gives a variation in tastes. Moreover, such an important component as flour!!!

And the cool Matnakash cake turns out. That's just trouble with the grooves. Well, they never come out of me. What is the secret here, who will tell you?

Girls, I ask for a hint!
Is it possible to bake pita bread as thin as in a store on your own? So that you can fold it?
The store shooter horrified me. Two days after the purchase, it began to get moldy. ((

Thin - you can!
(on the site, skilled people do this on a stone in the oven or in an inverted cast-iron pan)
But thin + large is unlikely.
(unless you have a tandoor or a similar oven)

As one book says: "lavash is 1% recipe and 99% technology."

And store-bought pita bread grows moldy because of the contaminated flour on which it is baked.

[Uncle Sam!]

Uncle Sam!
Have you seen the thin recipe?
It doesn't matter to me that it is big. You need it so your daughter can get a sandwich for school.
True, the farm only has trays. There is no stone or cast-iron frying pan.

And today my pens got to the matnakash ... Kneaded 2 times on "dumplings" with a break of 35 minutes .... for some reason it did not knead on the main program ... the dough was thin ... added 56g of flour ... ...
Baked 2 pcs .... already eaten ... TASTY ,,,,
The truth is a little dry ... Maybe you need to put a bowl of water on the bottom of the oven?

Matnakash bread is delicious and not dry at all. The first one I did as it was written in oil and it seemed to me that it was a little fat, but the second one I sintered on parchment paper. I liked the second one more, but the family ate it all. Thank you very much for the wonderful recipe

Yes, Matnakash is really eaten sooooo fast. And taste like .....

But I made thin pita bread, according to the third recipe from the topic:

I cooked a quarter of the recipe given:
250 g flour, 125 ml water, 1/4 spoon of yeast, salt.
The dough turned out to be very plastic, rolled well and then stretched by hand. I baked in a frying pan with a thick bottom, diameter 22 cm.The dough was divided into 7 balls, but better by 8, because it could be stretched thinner, but limited the diameter of the frying pan
She did not particularly temper the dough - about 30 minutes, since it was necessary to quickly make something instead of bread to the dacha.
It turned out very quickly and tasty.

Baked and matnakash, and lavash. I liked both. Lavash is probably more. And easier to manufacture:

Baked in a skillet with a thick bottom

Shouldn't you grease the frying pan?

No, you don't need to grease the pan. I have a stainless steel frying pan, nothing stuck

Thank you.

I also tried the first two recipes, I liked both, the first one is more, because, on the contrary, I like lavash more dense.

This is lavash (I didn't have time to make a photo in the context):


This is matnakash, he came out with a much fluffier crumb:

I would like to share a method of rolling a super-thin dough into Armenian lavash or noodles.
Taught in Soviet times in a remote village, a family from Dagestan (I think). For more than 20 years I have been using their method, God grant them health.
Immediately I apologize - it is more difficult to describe than to do. If you see - everything is ingeniously simple.

So:
The main rule is that the dough for rolling is made decently softer than it should be, the necessary flour is added during the rolling process. If you immediately make the dough of the required density, it will become too rough during the rolling process.
For rolling you need a special rolling pin - the diameter is about 1.5 centimeters, and the length is shoulder-width apart. They had a homemade one. I also tried the classic thick rolling pin - it is possible, but less convenient.
Take a small piece of soft, but not sticky (!) Dough, spread it into a flat cake, sprinkle the flat cake abundantly with flour and TURN ON a thin rolling pin. Several turns are made, only you need to make sure that the layers of dough do not have time to stick together. Unroll the cake, add flour - wrap it up again, roll it, unfold it. And so on to the desired thickness. From experience - you can roll it into something that you can't take with your hands. Flour here, too, should not be poured too much (lumps will remain), but not a little. I take a pinch / handful of flour and RUB it into the dough. Then there will be no excess flour, and no unwashed sticky parts remain. The dough takes only as much flour as needed. Efforts are an order of magnitude less than with the classical rolling method, especially for noodle dough. I personally do not bake lavash, but the hostess also rolled them in this way. Another plus of this method is the uniformity of rolling. The entire layer of dough comes out of the same thickness.

A very important point in the matnakash recipe is absent in the above recipe - it is a flour brew, which you need to grease the bread, it gives a special taste.
For 1 kg of dough, you need to take about 20 g of flour and 100 g of water, stirring, heat to 65C. The mixture will thicken slightly. Cover the tea leaves and leave warm. The brewing should be done when the dough is proofed so that it has time to be properly saccharified. Instead of water in the penultimate paragraph

- grease the surface of the bread with some water, draw grooves along and in a circle.

spread the tea leaves

And in fact, we don't put sugar in matnakash (I'm half Armenian myself), although I don't exclude that it may seem tastier with sugar

Tell me, does this matnakash look like a Georgian puri?

In fact, all such national breads (puri, lavash, matnakash) are made from flour, salt, water and yeast / leaven and baked in a stone oven, tonyr or tndyr. In this they are similar. Just a different ratio of ingredients gives a different taste, I guess. Puri and matnakash are very similar, only matnakash is still smeared with tea leaves, it gives a special aroma to bread, which, probably, differs from puri ...

Well. It's so insulting - everyone succeeds, but I do. I cooked according to the first recipe, kneaded in HP in the TESTO mode. I increased the first batch by 10 minutes. I liked the dough itself, but there was an embarrassment with the baking - I heated the oven to 220C and cooked the prescribed 20 minutes. She took out a wooden cake. I know that the problem is with the oven - I have a convection oven (I just can't adapt to it). I was afraid to reduce T, I still cook lavash. Or maybe it should have been reduced? Sorry if I'm asking stupid questions.

Puri and Matnakash are very similar

Probably, they meant CHAPATI, because puri is a deep-fried fried flatbread, something like whitewash without filling, very tasty

Probably, they meant CHAPATI, because puri is a deep-fried fried flatbread, something like whitewash without filling, very tasty

I meant Georgian puri. This is bread, not flatbread.

And I thought about Indian folk cuisine! It's crazy, the names are also similar

And I thought about Indian folk cuisine! It's crazy, the names are also similar

tonyr, tndyr are also similar to the Indian tandoori

[I was afraid to reduce T]

I was afraid to reduce T, all the same I cook lavash. Or maybe it should have been reduced?

Lёka, but in vain, if you bake with convection, the temperature must be reduced by 10-20 grams. , I'm at 20 degrees. always decreasing.

Today I was baking matnakash, the temperature is 200 degrees. (convection), baking time is 15 minutes. Result- !!!

It's a pity I just can't show it, there's nothing for me troglodytes the barely cooled matnakash was immediately torn into three athi ...

Please tell me, is it possible to bake Matnakash with live yeast? And does the time of kneading, proofing, the method of loading into the HP change at the same time?

[Mona1]

Mona1, Tanya, recently I very often bake matnakash and only on live yeast, the last I put 10 grams for 500 gr. flour of the highest or first grade
I kneaded the dough in different ways, both with a hand mixer (dough mixer attachments), and without changing anything in KhP ...

[Mona1]

Mona1, Tanya, recently I very often bake matnakash and only on live yeast, the last I put 10 grams for 500 gr. flour of the highest or first grade
I kneaded the dough in different ways, both with a hand mixer (dough mixer attachments), and without changing anything in KhP ...

Thank you, Innochka. I made half a portion for testing, for 1 bread. The dough was kneaded by HP on the Pizza mode. True, only the first batch of 12 minutes and the first rise. And then there should be in this mode again the same batch and again the rise. But after the first climb, I decided to turn it off and not open the lid. the warmth there is so suitable, let it stand, as it should, for an hour, then I'll mix it with my hands and let it stand for half an hour. In general, according to technology. I just think the oven is not nasty. I recently acquired a round earthenware flat piece of this kind and used it to bake an Ossetian pie on parchment. So I want to try Matnakash, not on a baking sheet, but right on this clay stone, only I will probably not put parchment, but foil, otherwise the parchment is not very good, it stuck in places last time with the pie. I won't bake without any substrates, so I'm not sure of something right on the clay. It looks like a clay, but was originally sold in a flower shop, like a tray for a flower pot. I have it recently. In the future, maybe I'll try, but for now, either on parchment or on foil. And a non-stick mat would be good to buy.
In general, I'm sitting waiting. The dough is fermented. I put a small cast-iron pan on the bottom of the stove. There she poured water on a finger and a half.

: drinks: Well, here's the result. Maybe something is wrong, I bake it for the first time. The main thing is that the bottom is not burnt thanks to the clay hearth. She put it on the wire rack and covered it with a towel. We are waiting for the owner to finally eat.

But these stripes, so as not to blur, I cut through just before planting in the oven using the pizza wheel.
Finally my husband came and tried it. The taste is very tasty, the inside is soft, the top is crispy. Maybe overexposed in the oven, the crust came out harsh. Or butter, maybe it should have been greased. I don’t know how Armenians eat this bread. Maybe you need to dip in some sauce. We ate with thinly chopped lard, boiled eggs, tomatoes. All in all, all simple food. Well, not all Olivier and Julienne ...

[Lenusya]

Lenusya, well, sho say. My men got hooked on Matnakash. They do not want anything else, they demand it to the studio! O-very successful recipe turned out to be. Not confusing. I want to try to make it on ripe dough, do you think it will work? And I also looked at my review above, the picture and I think: Damn, Semyon Semyonitch! I completely forgot to make stripes! Oto the first time I did it, amnesia. Already 7-8 times in the last 2 weeks I baked and never remembered about it. Well, nothing, it is tasty even without stripes. Bow to you from me, my husband and our two boys. I also want to make lavash, but right now, there is no time and it is easier already tried.

[Lenusya]

Lenusya, thanks for Matnakash !!! Photo report





Vissarios, you need to run a wet finger along the grooves before proving and before baking.

Many thanks from the whole family. A very good recipe. Baked in a pizza maker (with a stone) for 7-10 minutes. Fine crunchy but not dry crust
Today we ate it with a chkmeruli recipe, also from a bread machine. Yummy

Girls, can someone remind. I haven't done Matnakash for a long time, I forgot it - sunflower oil in the recipe is 2-3 tbsp. l. - is not added to the dough at all, judging by the description? And 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, right?