Armenian Sweet Bread (Gata)
Գաթա gataSay it: gah-TAH
Gata, the round Armenian sweet bread, is often set out at holiday tables, weddings and family gatherings. Under its golden yeast dough sits a khoriz of flour, butter and sugar that bakes into a dense, caramel-like middle, contrasting with the soft, faintly sweet crumb. Bakers in the Garni and Geghard regions are especially linked with this bread, and the customary diamond or lattice scoring lets some filling peek through. It is served with coffee or tea and stands as a well-known sign of Armenian hospitality.
Armenian Sweet Bread (Gata)
Գաթա, gata
Pronounced gah-TAH
- Serves
- 8
- Prep
- 40 min
- Cook
- 30 min
- Total
- 1 hr 10 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Filling (khoriz)
For brushing
Method
Stir 1 tablespoon of the sugar and the yeast into the warm milk in a small bowl; leave it 5–10 minutes, until a foam forms.
In a large mixing bowl, beat the rest of the sugar with the egg, salt and melted butter, then add the yeast mixture. Add 3 1/2 cups flour a little at a time, mixing until a soft dough comes together. Turn out onto a floured work surface and knead 8–10 minutes, sprinkling extra flour only if needed, until the dough is smooth and elastic.
Put the dough in a greased bowl, cover it, and leave in a warm spot until it has doubled, roughly 1 hour.
For the khoriz, mix the flour, sugar, vanilla if using, and salt in a medium bowl. Add the cold butter pieces and rub them in with your fingertips until the mixture looks like coarse crumbs with some pea-sized butter pieces; stop before it turns pasty so the butter stays cold.
Deflate the dough and roll it on a floured surface into an 18-inch (45 cm) round, about 1/4 inch (6 mm) thick. Spread the khoriz over the dough, leaving a 1-inch (2.5 cm) uncovered rim.
Lift the edges of the dough over the filling toward the middle, making pleats as needed so the khoriz is completely covered, and pinch the seams closed. Turn the bundle seam-side down and gently press or roll it into a flatter round about 10–12 inches (25–30 cm) wide and 1 inch (2.5 cm) tall.
Place the gata on a baking sheet lined with parchment. Score the top in a diamond or lattice pattern with a sharp knife or fork, cutting deep enough to show some filling without going through the base. Brush the surface with the egg wash.
Leave the shaped gata at room temperature for 20 minutes while the oven heats to 350°F (175°C).
Bake 25–30 minutes, until the top is deeply golden and the filling bubbles a little through the cuts. Cool on the pan for at least 15 minutes before slicing.
Regional variant: Gata with matzoon (gata matsunov)
For a soda-raised version, leave out the yeast and milk. Whisk 1 cup (240 ml) matzoon or full-fat plain yogurt with 1 teaspoon baking soda, then add 1/2 cup (115 g) melted butter, 1 egg, 2 tablespoons sugar, and enough flour to form a soft dough. Use the same khoriz, folding, scoring and baking method; the result is more cake-like and has a slight tang.
Cook's notes
- Keep the butter for the khoriz cold and handle the mix quickly; if it starts to look pasty, chill it for 10 minutes.
- Cut the scoring deep enough to expose the filling—it gives the traditional look and allows steam to escape.
- A blend of butter and ghee in the filling gives a richer taste.
Serve with
Offer it warm or at room temperature alongside strong Armenian coffee or black tea.
Make ahead and storage
Keep it in an airtight container at room temperature for up to 3 days. To serve, warm in a 300°F (150°C) oven for 5–10 minutes; it can also be frozen for up to 1 month.
