Bokon, an Armenian Bread Recipe

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.
Not long ago, I received, without any prompting, a recipe for Bokon (aka Bukone) from Avak Melikian who remembered this bread from his childhood – one of his mother’s specialties. 

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

We hope you’ll enjoy it!

Momma Melikian’s  Armenian

2 cups warm milk add 1 yeast
Add 1 Tbsp. Butter
1 tsp. salt
5 ¼ cups flour

Knead 1 cup at a time – knead awhile longer – let raise
till doubles.
Make 3 individual balls – raise ½ hour.
Brush top with whipped egg whites
Bake 375 – 400 for 30 – 35 minutes.

Instructions for (bokon with a hole) in the middle:
Knead 1 cup at a time – knead awhile longer – let raise
till double.
Make 3 individual balls – make a hole in the middle –
Stretch sides – raise ½ hour.
Brush top with whipped egg whites.
Bake 375 – 400 for 15 min.
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  1. Devyn February 2, 2014 at 7:38 am

    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!

    1. Robyn February 2, 2014 at 2:16 pm

      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.


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