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.
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. 

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
Prep Time 30 minutes
Cook Time 35 minutes
Rising time 2 hours 30 minutes
Total Time 3 hours 35 minutes
Course Breakfast, Snack
Servings 3 breads


  • 2 cups milk (lukewarm (105-110 degrees F)
  • 1 pkg. yeast
  • 1 Tbsp. butter
  • 1 tsp. salt
  • cups all-purpose flour

For brushing the top:

  • 1 egg white (beaten)


  • 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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  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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