Dissolve the yeast in 1 2/5 cups (350 ml) of warm water with the sugar. After about 20 minutes, pour in the sifted flour with the salt, oil and gradually knead a smooth dough. Divide it into 2 parts. Coat them with oil and let them rise.
After about 45 minutes, knead again with greased hands and leave to rise for 30 minutes once again. Prepare a greased tray. Stretch the 2 halves with greased hands into sheets with a thickness of 1/2″ (1 cm).
Grease your hands again if necessary and roll the sheets into a roll. Intertwine the two rolls with one another and finish shaping the bread in the tray. Let it rise for another 15 minutes.
Sprinkle lightly with water and put the Armenian Matnakash bread to bake in a heated 428°F (220 °C) oven for about 25 minutes. Sprinkle the finished bread with water again and wrap it with a cloth.