Matnakash is a soft, leavened Armenian bread made from flour, water, yeast, and salt, known for its oval shape and distinct finger-stretched grooves across the top. The dough is allowed to rise, shaped by hand, and baked until golden brown with a chewy crust and airy crumb.

Matnakash, whose name means “finger-drawn,” is traditionally baked in tonirs (clay ovens) and often served alongside soups, kebabs, or dipped into olive oil or honey. It’s a staple in Armenian homes and bakeries, especially in urban centers like Yerevan.

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