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 ArmenianKitchen to pass on to you.
Bokon is a classic Armenian bread similar to, or the same as Matnakash
Course Breakfast, Snack
Prep Time 30 minutesminutes
Cook Time 35 minutesminutes
Rising time 2 hourshours30 minutesminutes
Total Time 3 hourshours35 minutesminutes
Servings 3breads
Ingredients
2cupsmilk lukewarm (105-110 degrees F
1pkg.yeast
1Tbsp.butter
1tsp.salt
5¼cupsall-purpose flour
For brushing the top:
1egg whitebeaten
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.
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.
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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.