Matkanash. Armenian bread matnakash with kefir - recipe with photo

What makes a person cook bread at home that can be bought at any bakery? Weird question. Considering that the aroma in the kitchen and the mood that spreads in the soul cannot be bought anywhere... Matkanash is an Armenian bread, flatbread, very similar to thick lavash. Traditionally, this bread is prepared using the simplest ingredients: flour, water, salt and yeast. Matnakash has a fairly dense crumb, which makes it an ideal companion for all kinds of sauces, gravies and first courses.

I propose to prepare an unusual version of the flatbread - matkanash with kefir. It turns out more tender, even plumper, because the bacteria contained in kefir enhance the action of yeast. This bread stays fresh for quite a long time. And even if the kefir matkanash cake has become a little stale, you can “revive” it in just a couple of minutes by sprinkling it with water and putting it in the microwave.

The dough for matkanash can be kneaded by hand, but a food processor or bread machine is best for this, because the dough itself is quite liquid and sticky, with a high percentage of humidity.

Cooking time: 3 hours

Armenian bread “Matnakash”

Matnakash is a traditional Armenian oval-shaped bread with several longitudinal grooves in the middle. I would say that this is a fluffy flatbread with a thin crust and a very tender crumb. This bread can be used to make sandwiches or served as a first course. The bread turns out very tasty and remains soft for a long time. I kneaded the dough in a bread machine, but I’ll also tell you how to knead the dough by hand.

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Favorite pastries in Armenia

The national traditional Caucasian bread is, of course, “Lavash”, without which Caucasian cuisine simply does not exist and about which the whole world knows.
The appearance of this product resembles thin flatbreads made of wheat flour, with approximately the following classic parameters - weight 250g, product thickness 3mm, half a meter wide and one meter long. To bake lavash, the most basic ingredients are used - plain flour and spring water. Lavash is baked in ancient clay ovens of a cylindrical shape and a specific design - “Tonir”. The shelf life of this flour product is unlimited, even if the pita bread dries out, just sprinkle it with water, cover it with a clean cloth for a while and it will become soft again. Lavash is widely used as a shell for all kinds of fillings, from cheese and herbs to various meat products. In Armenia, there is a long-standing tradition in the autumn of baking lavash in reserve, drying it and storing it. Another popular type of bakery product in the Caucasus, which has a round or oval shape with longitudinal grooves in the middle, has the name “Matkanash”, which translated from Armenian means “stretched with fingers.” This type of bread is prepared using a special technology, using sour sourdough, wheat flour and pressed or liquid yeast to prepare the dough. From the resulting dough, mold a product of the desired shape with longitudinal grooves, cover it with a cloth and place it in a warm place until the dough rises, then add vegetable oil and salt to taste. Properly baked matkanash should have a dense brownish crust, be soft and elastic. Typically, the weight of a piece matkanash should not exceed 700g, and a weight one should not exceed 2kg.

Bread with zhengal or “Zhengyalov Khats”, this type of pastry is the hallmark of the traditional cuisine of Nagorno-Karabakh. This bread product is a collection of all kinds of greens growing on this earth. Zhengyalov hats is prepared from flour, vegetable oil, seasonings and herbs, and the finished baked goods look like a flat cake. For the filling of Zhengyalov hats, more than 20 different types of wild and garden herbs are used - beet leaf, nettle, sorrel, horse sorrel, dandelion, smoothie, violet leaves, chickweed, lettuce, spinach, quinoa, openwork carvel, green onions, etc. Among the traditional types of bakery products, it is worth highlighting Armenian rural bread and “Chakhokhbili”. Also, such favorites for Armenians as “Durum”, sandwiches with cheese, or traditional sweet flatbreads “Gata” with various fillings are always present on the table.

Good to know: traditionally, every year in Armenia on June 13, a holiday is held in Tumanyan Park - the “Bread in the Mountains” festival. The main goal of the festival is to popularize and spread ancient Armenian culinary traditions.

Traditional bakery products of Armenia are prepared using special national technologies that have been developed over centuries, which give the baked goods a unique, pleasant taste and are in great demand far beyond the borders of this country.

Ingredients for making matnakash

• Wheat flour 500 grams
• Dry yeast 1 heaped teaspoon
• Sugar 1/2 teaspoon
• Salt 1 dessert spoon
• Warm purified water 350–400 milliliters
• Vegetable oil 2–3 tablespoons

• Main Ingredients

  Yeast dough

• World cuisine

  Armenian cuisine

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Products not suitable? Choose a similar recipe from others!

What do you eat lavash with?

For residents of Armenia, this question does not arise - thin flatbreads are traditionally used with almost any product.

The filling can be decorated with a variety of delicious compositions:

• Cut off part of the pita bread. It is more convenient to do this with scissors. Apply fried minced meat to one half of the layer. Fold the sheet into an envelope or triangle, fry in oil for 2-3 minutes. closed on both sides.
• The meat component can be supplemented with onions, replaced with cheese shavings with plenty of herbs, diversified with pieces of boiled or smoked chicken, chopped eggs with liver pate, fresh or canned mushrooms.
• Excellent modern filling options include cold cuts combined with fried potatoes or other ingredients.
• Any vegetables, fish, crab sticks, caviar and even Korean snacks are always popular.

Armenian lavash with filling (dish recipes confirm the universal qualities of flatbreads) is prepared very quickly. Fillers for thin layers usually consist of available products that can be found in the refrigerator of every thrifty housewife.

Matnakash - recipe

Unlike ordinary thin lavash, the recipe for Armenian matnakash contains yeast, and therefore turns out to be many times more fluffy than its bread counterpart, has a completely different texture and is served with other dishes.

Armenian bread matnakash at home

If you've worked with yeast before, making fluffy cakes shouldn't be a problem. Thanks to this recipe, you will be able to get bread with the most airy crumb and dense crust.

Ingredients:

• flour - 530 g;
• a pinch of salt and sugar;
• dry yeast - 10 g;
• vegetable oil - 55 ml;
• water - 380 ml.

Preparation

• The main guarantee of delicious bread is the right flour, which before kneading the dough must be passed through a sieve and then mixed with a good pinch of salt.
• Heat the water to a temperature no higher than 40 degrees. Sweeten the liquid slightly and add the yeast.
• Immediately after the yeast, you can add flour and half the vegetable oil.
• Start kneading the dough by hand and continue it for at least 10 minutes, or better yet, work the dough for all 20. Such a long kneading is critical to ensure that the pita bread is as fluffy as possible.
• Round the well-kneaded dough and leave it to proof in a warm place. Once doubled in size, the dough can be divided in half and stretched into flat cakes.
• The Armenian matnakash cakes are left for another 20 minutes, then longitudinal and transverse grooves are made on the surface, the surface is sprinkled with water and left in an oven preheated to 220 degrees for 20 minutes.

Homemade matnakash recipe

Ingredients:

• flour - 540 g;
• sugar - 15 g;
• a pinch of salt;
• yeast - 10 g;
• sour cream - 35 g;
• water - 370 ml;
• vegetable oil - 45 ml.

Preparation

• Before preparing Armenian matnakash, you should make a starter. For it, dilute sour cream in warm water and pour dry yeast onto the surface of the solution. Leave the solution for 15 minutes or until active foaming occurs.
• Separately, you need to sift the flour, combine it with salt and make a well in the center of the flour mound.
• Pour vegetable oil and yeast solution into the well. Picking up flour from the edges, knead the ingredients together and work the dough with your hands for another 15 minutes.
• The kneaded dough is sent into the heat to proof and double in volume, after which it is divided in half, grooves are made across the entire surface and left to proof for an additional 20 minutes.
• Matnakash bread is baked at the highest possible temperature for about 10 minutes.

Sourdough option

Matnakash is an Armenian bread, most often prepared at home according to a simplified recipe. However, a more authentic and traditional version with sourdough is also easy to make.

Matnakash Armenian bread, sourdough recipe.

In addition to the peculiarities associated with the preparation of the dough, the workpiece is rubbed with flour paste over the entire surface, resulting in the formation of a crispy crust, which contrasts especially well with the soft and slightly elastic crumb.

What ingredients will you need?

For the test:

• 100 ml warm water;
• 2 tbsp. l. vegetable oil plus a little extra for greasing;
• 1.5 tsp. table salt;
• 1 tsp. sugar (optional);
• 300 g (2 tbsp.) bread flour;
• sea ​​salt flakes, for serving (optional)

For sourdough:

• 200 g (1.3 tbsp.) bread flour;
• 250 ml warm water;
• 1 tsp. dry yeast.

To cover:

• 1.5 tbsp. l. bread flour;
• 125 ml (0.5 tbsp) black tea, chilled.

Step-by-step cooking process

1. To make the starter, combine the flour and yeast in a medium bowl and gradually add water until a thick paste forms.

2. Next, you need to cover the container with plastic wrap and place in a warm, draft-free place for 1.5 hours or until bubbles form and the mixture doubles in size.
3. Then pour the starter into a large container and mix it with water, oil, salt and sugar (if using) using a mixer equipped with hook attachments.
4. While mixing, gradually add flour to form a soft dough, which should then be beaten on medium speed for about 8 minutes, or until a smooth, elastic and moderately sticky consistency is obtained.
5. Place the dough in a large, greased bowl, cover with plastic wrap, and set aside in a warm, draft-free place for 1 hour, or until doubled in size.
6. After the specified time has elapsed, you need to fold the dough by hitting it with your fist in the central part, and then folding it on itself about 3 times to remove excess air bubbles, cover with a lid and place in a warm place without drafts so that it can rest again for 1 hour. or until it doubles in size.
7. At this time, place the oven racks in the middle and top half and preheat it to 230°C, and line 2 large baking trays with baking paper.
8. Next, you need to beat the dough again, hitting it with your fists in the middle of the surface and place it on a lightly floured table, knead for 2-3 minutes, or until it becomes smooth and elastic, and returns to its original size.
9. After this, you need to divide the dough into 2 equal parts and form each into a ball.
10. Each piece should be placed on a prepared baking sheet lined with parchment.
11. With lightly oiled hands, you need to form an oval from one part measuring about 20 by 33 cm and a thickness of 1 cm. Slightly bending your palm, you need to use its side to make an oval continuous depression along the entire perimeter of the workpiece, stepping back about 3 cm from the edges. Then you should straighten your hand and make three linear pressed marks along the length of the cake, parallel to each other.

12. The same must be done with the second workpiece.
13. After this, you need to cover both products with clean, damp kitchen towels and set aside in a warm, draft-free place for 20 minutes, or until they have risen a little.
14. Meanwhile, to make the coating, place the flour in a medium-sized bowl and gradually stir in the tea until a smooth, semi-liquid paste forms.
15. The risen cakes must be greased with the resulting flour mixture.
16. Then you need to throw a handful of ice cubes on the base of the preheated oven to create steam, place the baking sheets with bread in it and bake for 10 minutes.
17. Next, swap the baking sheets and bake for another 10 minutes, or until the baked goods are deep golden brown and cooked through.

Once cooked, matnakash should be removed from the oven and set aside for 15 minutes before serving warm or at room temperature, sprinkled with flaked sea salt if desired.

Calorie content of foods possible in the dish

• Sour cream – 210 kcal/100g
• Sour cream 10% fat content – ​​115 kcal/100g
• Sour cream 20% fat content - 210 kcal/100g
• Sour cream 25% fat content - 284 kcal/100g
• Sour cream 30% fat content - 340 kcal/100g
• Sugar - 398 kcal/100g
• Granulated sugar - 398 kcal/100g
• Vegetable oil – 873 kcal/100g
• Salt – 0 kcal/100g
• Water – 0 kcal/100g
• Wheat flour – 325 kcal/100g
• Dry yeast - 410 kcal/100g

Calorie content of products: Sour cream, Water, Dry yeast, Wheat flour, Salt, Sugar, Vegetable oil

With flour brew

What do you need:

• 0.5 kg of wheat flour (for the dough – 230 g, for the main batch – 270 g).
• A teaspoon of dry yeast.
• Half a teaspoon of sugar.
• One and a half teaspoons of salt.
• 250 ml water.

For flour brewing you will need 150 ml of water and 30 g of flour.

How to bake Armenian matnakash bread at home:

• First you need to prepare the dough for matnakash. To do this, dissolve dry yeast in 250 ml of warm water, then add 230 g of flour and mix. Leave the dough for three hours.
• After 3-3.5 hours, when a lot of bubbles appear in the dough, add salt, sugar and the rest of the flour and knead the dough. Leave it to rise in a warm place for another three hours.
• Prepare flour tea leaves. To do this, combine 150 ml of water and 30 g of flour in a suitable container, put on fire and heat while stirring until thickened, then cool.
• Divide the finished dough in half, roll each half into a ball and leave under a towel for 15 minutes.
• Soak your fingers in the flour mixture and stretch each ball into a flat cake, draw a groove along the circumference, then make parallel grooves inside the flat cake. Leave the preparations for half an hour.
• Preheat oven to maximum temperature. Before placing the bread in the oven, walk your fingers moistened with the flour mixture along the grooves.
• Bake the matnakash for 20-25 minutes at the highest temperature with steam. To organize steam, you need to place a container of water on the bottom of the oven.

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Useful tips and tricks

Basic useful tips related to preparing and serving matnakash are as follows:

• Traditional flatbreads are recommended to be served and eaten on the day of preparation, as their taste and aroma are most attractive when fresh.
• During long-term storage, the crust of matnakash becomes soft. However, you shouldn't fry it to try to bring back the crispy texture - it still won't work. Instead of soft bread with an appetizing crust, you will end up with a cracker, which is most likely very hard.
• Properly prepared matnakash should have a golden brown surface and a porous and slightly elastic crumb.
• These flatbreads are great for serving with various sauces, soups and stews, since their pieces can be used for dipping into the liquid components of the dish.
• Armenian bread can be sprinkled with sesame seeds or poppy seeds to make the product look more original and beautiful.

Homemade matnakash is best served warm. Once cooled, it is still tasty and soft when stored properly. This Armenian bread should be stored in a tightly sealed plastic bag at room temperature for up to 3 days. Alternatively, it can be frozen for up to 1 month.

How to cook “Armenian bread “Matnakash””

1. The recipe for making Armenian bread “Matnakash” begins with dough. Place the yeast in warm water and dissolve it. Sift half the flour, add to the water and stir. Leave for a couple of hours in a warm place.

2. Sift the rest of the flour and salt into a deep bowl. Add sugar and lay out the dough. You need to knead the dough for at least 15-20 minutes so that it is sufficiently homogeneous. Then cover the bowl and put it in a warm place. The dough should rise, you need to knead it, and then repeat the process again.

3. As a result, the dough will increase approximately 3 times and become airy. It is very important to choose good fresh yeast, otherwise you can simply ruin the Armenian Matnakash bread at home.

4. Roll the dough into a ball (you can divide it into 2-3 portions), let it rise for 15-20 minutes. Meanwhile, place a spoonful of flour in a small bowl and dilute it with cold water until it becomes a jelly.

5. Now the most interesting process is the formation of bread. Prepare a heat-resistant pan, greased with a small amount of vegetable oil. Place a ball of dough on it, stretch it with your hands (constantly moistening them in flour jelly) into a flat cake. Use your fingers to make indentations.

6. When the cake is ready, leave it to “rise” for half an hour. In the meantime, preheat the oven to 220 degrees and prepare a baking tray with water. Place it at the bottom so that the bread bakes as if it were steaming. Place the pan in the oven for 15-25 minutes (depending on size).

7. That’s the whole secret of how to make Armenian bread “Matnakash”. It turns out very tasty! Bon appetit!

How to submit?

Homemade matnakash can be served warm or cooled to room temperature.

It is customary to bring this Armenian bread to the table whole and only then cut it into portioned pieces or invite each eater to break off a piece for themselves.

With sesame

What do you need:

• 400 g flour.
• Glass of water.
• A teaspoon of sugar.
• Half a teaspoon of salt.
• A third of a teaspoon of fresh yeast.
• Two tablespoons of vegetable oil.
• Egg yolk for greasing.
• Sesame.

How to cook:

• Crumble fresh yeast, place in a bowl, add water at room temperature, add sugar and flour. Then pour in vegetable oil and salt.
• Knead the dough so that it does not stick to your hands; they need to be greased with vegetable oil. Place the dough in a bowl, cover with cling film, cover with a towel and leave to rise for an hour and a half.
• After this time, knead the dough and let it rise again. Then do a second knead, sprinkle it with flour, put it on a towel and leave for 15 minutes. After this, the dough will be ready to use.
• Cover a baking sheet with parchment, grease it, place the dough on it and form it into an oval or round cake with your hands. Using your fingers, press a furrow along the circumference to form a ring. Press several parallel grooves inside the ring. Stretch the cake to the sides to make it flatter. Cover it with cling film and let it stand for a while.
• Before putting in the oven, grease the matnakash with yolk and sprinkle with sesame seeds.
• Heat the oven to 220-250 degrees, place the bread in it and bake for about 20 minutes until golden brown.

The finished flatbread should be soft inside, but with a crispy, hard crust.

Preparation of matnakash:

Step 1: prepare the flour.

Matnakash is the most authentic Armenian bread, which must be prepared at home. It turns out very tasty, with a delicate airy crumb. That is why before kneading the dough, it is necessary to process the flour. To do this, pour it into a sieve and sift directly into a free deep bowl. Thanks to this process, the flour is saturated with oxygen from the air, and the dough becomes softer and airier.

Step 2: prepare the dough.

Pour warm purified water into a free deep bowl. Then add all the dry ingredients to the same container. And now with clean, dry hands we begin to knead the dough. This process is quite painstaking and takes approximately 20 minutes . It is thanks to this labor-intensive work that Armenian bread turns out tasty and airy. Then wrap the bowl with cling film and set aside in a warm place to infuse for about 1 hour . During this period of time, the dough mixture will double in size. After this, remove the film from the container and lower the dough using hands soaked in water.

Then knead the dough mixture a little again, wrap the bowl with cling film and put it back in a warm place to rise a second time for 30 minutes.

Step 3: prepare Matnakash.

When the dough rises again, divide it with your hands into two equal parts. We will get two Matnakashas. Now pour vegetable oil onto a baking sheet and spread it over the entire surface with dry hands, not forgetting the walls of the baking sheet. Place each piece of dough on a baking sheet and shape it into a round shape. After this, we set one bun aside on a cutting board, and flatten the second one with our hands into a flat cake and leave it on the baking sheet for 15-20 minutes.

After the allotted time, grease the surface of the dough cake with water using a pastry brush, and then use your fingers to make grooves lengthwise in several rows and in a circle. Meanwhile, preheat the oven to 220°C . Place the baking sheet in the oven and bake for 20 minutes until a golden crust forms on the surface of the Matnakash. Thanks to the fact that we lubricated the surface of the flatbread with water, the bread will be covered with a crust, and the inside will be soft and airy. As soon as this happens, using oven mitts, remove the baking sheet from the oven, and transfer the Matnakash aside to a serving dish to cool until warm. Immediately after this, place the second bun on a baking sheet and repeat the procedure from start to finish. Attention: you can add vegetable oil if necessary.

Step 4: serve Matnakash.

When ready, still quite warm, Matnakash is transferred to a cutting board and served. You can immediately cut it into portioned pieces using a knife, or you can invite guests to break off as much bread for themselves as they see fit. In fact, Armenians love bread very much and prepare this dish with special love and care. When they invite everyone to the table, they often say “let’s eat bread.” And to quickly grab something for lunch, Armenians can break off a piece of bread and enjoy it along with cheese and fresh herbs. I usually bake Matnakash and serve it at the dinner table along with soup. Enjoy your meal!

Tips for the recipe:

– To make the process of kneading the dough easier, you can use a mixer. In this case, the process of preparing Matnakash will be easier and more enjoyable. We make sure to use the electrical appliance at low speed, but do not change the kneading time.

– In order to speed up the process of baking the second bread, you can give it the appropriate shape of a flat cake on the kitchen table, lightly dusted with flour, even while the first Matnakash is baking.

– You can make Matnakash preparations; to do this, we form a flat cake, and then put it in a plastic bag and put it in the freezer for long-term storage. But before baking the bread, you need to remove it from the freezer, cover it with a cloth towel and set it aside to defrost to room temperature.

Cooking step by step:

To prepare this delicious and aromatic homemade bread, we will need the following ingredients: premium wheat flour, water, sugar, table salt and instant yeast.

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

Mix very thoroughly so that all dry ingredients are evenly distributed throughout the mixture. Make a hole in the center and pour 170 milliliters of lukewarm water into it.

Knead the dough with your hands (it’s most convenient to do this on a work surface, not in a bowl) for about 10 minutes or using a dough mixer (hook attachment) for about 6-7 minutes. The dough should be quite soft, sticky, and still hold its shape well.

We round the dough into a ball (I didn’t remove the attachment, so it will help settle the dough later) and put the dough in a warm place for 40 minutes. Where is the best place for the dough to ferment and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out to be about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then cover the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best) so that the surface does not become airy and crusty. You can also let the dough ferment in the microwave, in which you first bring a glass of water to a boil. The dough will rise when the door is closed, and the glass will stand there. Then there is no need to cover the bowl with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no more bread.

In about 40 minutes, the yeast dough for matnakash will work well, will noticeably become rounded and will double in volume.

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We do a light knead to release excess air, re-round the dough and return to the heat for another 40 minutes.

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

We heat the mixture using any convenient method to obtain a jelly-like brew. I do this in the microwave - just let the tea boil and it’s done. You can boil the flour in water on the stove. Allow the flour mixture to cool until warm.

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

Gently round the dough and transfer it to a baking tray lined with baking paper. I like to use a Teflon mat.

Lubricate your hands with warm flour tea and stretch the dough, forming the future Armenian bread matnakash. First, we knead it into an oval shape (the thickness of the cake should be about 1 centimeter), after which we pass the edge of the palm along the entire circumference, going inward by 2-3 centimeters. This creates an oval and another oval inside. Remembering to wet your hands in the tea leaves, we make two parallel strips. The depth of such recesses is literally a couple of millimeters to the baking sheet.

Bake Armenian Matnakash bread at 250 degrees for about 15 minutes on the middle level of the oven (I have a gas oven, bottom heat, no convection). For a golden brown crust, I additionally turn on the top heat (grill) for 3 minutes.

We serve the flatbread piping hot - one is just enough for four. Irochka, thank you very much for this delicious and aromatic order. Cook for your health and bon appetit, friends!

How to prepare matnakash at home: learning the methods

Bread can be prepared in a bread machine or by hand. What features do both methods have?

• Cooking in a bread machine. In this case, you need to pour in 400 milliliters of warm water, add sour cream, sugar, salt, and sour cream. butter, flour, dry yeast. It is assumed that the flour must first be sifted. After this, the bread can be cooked in the “dough” mode. If the instructions for a kitchen appliance suggest the possibility of varying the placement of components, a different course of action is allowed.
• Cooking by hand. In this case, a step-by-step matnakash recipe with photos can be a worthy helper. It is assumed that it is necessary to pour 100 milliliters of water to dissolve dry yeast from a teaspoon. Sahara. After the yeast becomes active, it must be combined with the remaining 300 milliliters of water and other ingredients. The dough must be kneaded until smooth, then rolled into a round ball and left to infuse under cling film. After 1.5 hours the dough will be ready. Then the dough needs to be divided into 2 parts and used to form an oval, and then for baking. Before the bread is baked, the dough should be brushed with egg yolk and sprinkled with sesame seeds.

Delicious bread will certainly delight you, and the calorie content of matnakash is lower than that of many other types of baked goods.

What herbs are used to prepare zhengyal hats?

Kefir bread - the fastest recipes for delicious homemade baked goods.
Here I have compiled an approximate list of plants. I kindly ask those who know the Armenian language and understand the intricacies of Armenian cuisine to help and complement.

Beet tops – bazooka poch Leaf lettuce – azar Chervil – kndzimindzuk Starukhin navel – pravo port Wild poppy – ptutkn Gladysh – utem titem Shepherd’s purse – ttsy pashar, ovvamakh Nettle – prinajar, eginj Quinoa – tal Woodlouse – chrchrok Spinach – mohratal, spanah Sorrel – trntjuk Horse sorrel - aveluk Snot Flax leaves Dandelion leaves Violet leaves Carrots Dill Cilantro Green onions Onions Kärn akanch Timsimok Pttapashar Tesni Kyirnanjuk

Bread with herbs turns out incredibly aromatic: thin dough and juicy filling.

Can you imagine how many vitamins and various beneficial properties for the human body does Zhengyalov hats contain? There are stacks of still hot bread on the table. You can serve it with matsun, you can cut it, or even just roll it into a tube and enjoy. Try zhengyalov hats with a glass of red wine!

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