Way back in June, 2010, I posted a recipe for Matnakash, a ‘symbolic Armenian bread’ in response to a request for Bokon, a bread quite similar to – or the same as – Matnakash.
Then out of the blue, I received a recipe for Bokon (aka Bukone) from Avak Melikian who remembered this bread from his childhood – one of his mother’s specialties.
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| Matnakash – or – Bokon |
Avak’s mother, Arakse Melikian, (1908-1990) was from Alexandropol, Armenian, present-day Gyumri. Avak’s wife, Mary, has had the family’s treasured recipe in safe-keeping, and shared it with The Armenian Kitchen to pass on to you.
We hope you’ll enjoy it!
Momma Melikian’s Armenian Bukone (Bokon)
Bokon - an Armenian bread
Bokon is a classic Armenian bread similar to, or the same as Matnakash
Ingredients
- 2 cups milk (lukewarm (105-110 degrees F)
- 1 pkg. yeast
- 1 Tbsp. butter
- 1 tsp. salt
- 5¼ cups all-purpose flour
For brushing the top:
- 1 egg white (beaten)
Instructions
- To the warm milk, add the yeast, butter and salt.
- Place flour in a large mixing bowl. Add milk mixture and stir until combined.
- According to Ms. Melikian, knead 1 cup at a time – knead awhile longer – let rise till doubled.
- (-OR- Knead until a workable dough is formed. Place dough in a clean bowl. Cover bowl and let rise till it doubles, about 1 ½ to 2 hours.)
- Divide dough into 3 individual , even-sized balls – cover and let rise another ½ hour.
- Place each ball on a parchment-lined baking sheet. Brush tops of each with beaten egg whites.
- Bake 375°F– 400°F for 30 – 35 minutes.
Instructions for bokon with a hole in the center:
- Follow the above directions through the 5th step.
- After shaping the 3 balls of dough, make a hole in the center of each, stretching the sides of each ball so the holes do not close.Allow dough to rise another 30 minutes.
- Place each ball on a parchment-lined baking sheet. Brush tops with beaten egg whites.
- Bake 375°F – 400°F for 15 min.
Tried this recipe?Let us know how it was!
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The original bokon request from 2010 was from me! I am so eager to try this recipe! Though I'm no longer able to handle much gluten, I will give this recipe a try with some einkorn flour (which works better for me and has a delicious flavor!). I'm sure it will be outstanding!
Hi Devyn, I'm happy to hear from you again! I'd be interested to know how the bread comes out using einkorn flour because so many have difficulty with gluten.