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Gata
Gata: Armenian sweet bread with buttery khoriz filling
Gata is the sweet bread Armenians bake for Candlemas (Trndez) in February and for New Year, often with a coin hidden inside for luck; whoever finds it is set for the year. Every region shapes it differently, but the best-known are the large golden rounds sold by women at the roadside near Garni temple and Geghard monastery, cut into wedges for the drive home. Inside a tender, slightly flaky dough made with matsun (yogurt) and butter is khoriz, a sweet crumble of flour, sugar and butter that bakes into a soft, sandy layer. Eat it with black coffee or tea. Chef's tip: roll the dough thin and fold the khoriz inside like an envelope before rolling again; the folding creates layers so the gata is light rather than doughy.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the dough
For the khoriz
To glaze
Method
0/8 doneStep 1: Whisk 7 oz plain yogurt (matsun) and ½ tsp bicarbonate of soda in a large bowl and leave for 2 minutes until it foams slightly. Whisk in 5 ½ oz butter, 1 egg and ¼ tsp salt.
Step 2: Add 16 oz plain flour gradually and mix, then knead briefly for 2–3 minutes into a soft, smooth dough that no longer sticks to your hands. Wrap and chill for 30 minutes.
30 minStep 3: For the khoriz, rub 6 ½ oz plain flour, 5 ½ oz sugar, 4 oz butter and 1 tsp vanilla extract together with your fingertips until the mixture looks like damp sand and holds together when squeezed.
Step 4: Heat the oven to 350°F (fan 325°F) and line two baking trays with paper. Divide the dough in two. Roll one piece into a 35 cm round about 3 mm thick.
Step 5: Spread a quarter of the khoriz over the centre, fold the four sides in to make a square envelope, then sprinkle another quarter on top and fold in half. Turn over and gently roll into a 20 cm round about 1.5 cm thick. Repeat with the second piece.
Step 6: Lift onto the trays, brush with 1 egg yolk, and press a pattern into the top with a fork or the rim of a glass. Prick each gata a few times so steam can escape.
Step 7: Bake for 30–35 minutes, until deep golden on top and the bottom sounds hollow when tapped.
35 minStep 8: A common mistake is cutting gata hot: the khoriz is still molten and runs out. Cool on a rack for at least 30 minutes, then cut into wedges. Keeps in a tin for 5 days.
30 min
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 5 g
- Carbs
- 46 g
- Fat
- 19 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gata take?
- About 75 minutes in total: 40 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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