Armenian
Gata
A small Armenian gata with tender matsoni dough and a buttery khoriz filling scented with vanilla and a little cardamom. It is baked golden, patterned on top, and served in thick wedges with tea or coffee.
Watch it madeАза Геворгян · 29:49
Ingredients
- All-purpose flour, for dough1 cup, plus more for dusting
- Cold unsalted butter, cubed3 tbsp
- Matsoni or plain whole-milk yogurt1/4 cup
- Sour cream1 tbsp
- Baking soda1/8 tsp
- Fine salt1/4 tsp
- All-purpose flour, for khoriz filling1/3 cup
- Granulated sugar3 tbsp
- Softened clarified butter or unsalted butter2 tbsp
- Vanilla extract1/4 tsp
- Ground cardamom1 small pinch
- Egg yolk1
- Milk1 tsp
Method
- Make the dough by whisking 1 cup flour, salt, and baking soda in a bowl.
- Rub in the cold butter with your fingertips until the mixture looks like coarse crumbs.
- Stir in the matsoni and sour cream, then knead briefly just until a soft dough forms.
- Wrap the dough and rest it in the refrigerator for 20 minutes.
- Make the khoriz by stirring the filling flour in a dry skillet over medium-low heat for 3 to 4 minutes, just until it smells nutty but does not brown deeply.
- Cool the toasted flour for a few minutes, then rub it with the sugar, softened clarified butter, vanilla, and cardamom until it becomes a damp, sandy filling.
- Heat the oven to 375°F.
- Roll the rested dough on a lightly floured surface into a 7-inch circle.
- Mound the khoriz in the center, leaving a 1-inch border.
- Gather the edges of the dough up over the filling, pinch tightly to seal, and turn the parcel seam-side down.
- Gently flatten and roll it into a 6-inch round about 3/4 inch thick, keeping the filling enclosed.
- Place the gata on a parchment-lined baking sheet.
- Mix the egg yolk with the milk and brush it over the top.
- Score a traditional crisscross or sunburst pattern lightly with a fork or the back of a knife, then poke a few small steam holes in the top.
- Bake for 22 to 25 minutes, until the gata is deep golden and firm at the edges.
- Cool for at least 10 minutes before cutting into wedges.
Common questions
Can I substitute Greek yogurt, sour cream, or matsoni in Gata dough?
Yes. Plain whole-milk yogurt is the closest swap for matsoni. Greek yogurt works if thinned with a little milk or sour cream because it’s thicker and tangier. Keep the dough soft, not dry or stiff.
How long does it take to make Gata from start to finish?
Plan on about 45 to 60 minutes total, including 20 minutes of dough chilling and a few minutes for toasting the flour filling. Active work is fairly quick, especially if your ingredients are already measured.
What are the most common mistakes when making Gata?
Overworking the dough makes it tough, and skipping the flour-toasting step leaves the filling raw-tasting. Also avoid overbrowning the khoriz, and seal the dough tightly so the filling doesn’t leak during baking.
How should I store Gata, and can I make it ahead?
Store cooled Gata airtight at room temperature for up to 2 days, or refrigerate for 4 to 5 days. Rewarm briefly in a low oven to restore texture. The dough and filling can both be made a day ahead.
What’s the best way to serve Gata?
Serve Gata slightly warm or at room temperature, when the buttery filling is soft and fragrant. It’s especially good with tea or coffee. A light dusting of powdered sugar is optional, but not necessary.