Matnakash (Armenian Fingerprint Flatbread)
Andrew Janjigian · kingarthurbaking.com · Original
Flatbreadinferred from the title
DietVegetarian. Not vegan: plain yogurt or 1/4 cup plain greek yogurt, egg.
Against 5,130 pizza recipes
Flatbread style, 88% hydration: wetter than 91% of the 1,480 doughs that parse, baked at 475°F, hotter than 73% of recipes that state an oven.
Flatbread (Generic): flatbread-only titles: a topped bread with no pizza claim (naan, lavash, grilled flatbread, restaurant 'flatbread')
Tradition: 400 to 500°F bake (this recipe: 475°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
518g
Liquid, as water
454g
Hydration
87.6%
Salt
2.3%
Yeast
0.29%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
992g
Process
Bake temp
475°F / 246°C
Bake time
10 to 12 min
Oven
home standard
Surface
stone
Ingredients (8)
- flourplus 2 tablespoons King Arthur Unbleached All-Purpose Flour3 3/4 cup · 465g
- waterplus 3 tablespoons water1 1/4 cup · 322g
- flourKing Arthur Organic Medium Rye Flour or 1/2 cup King Arthur Whole Wheat Flour1/2 cup · 53g
- waterplus 1 1/2 tablespoons water1/3 cup · 95g
- salttable salt2 tsp · 12g
- yeastinstant yeast1/2 tsp · 1.5g
- dairy doughplain yogurt or 1/4 cup plain Greek yogurt3 tbsp · 43g
- egg dough1 large eggn/a
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Do something with it
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- See what hydration doesWhere 88% sits, and what changes as it goes up or down.
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