Armenian Gata Bread Recipe

Armenian Gata Bread OVENTales

WebJun 20, 2018 · Trim and tuck in the ends of the dough strips under the discs . Cover and set aside to double in size , about 20 to 30 minutes. Preheat …

1. Warm 1/4 C milk to 100°F - 110°F or just warm to touch . Mix one Tbsp honey or sugar with the milk and sprinkle the yeast on top . Let it sit aside for 5 to 10 minutes for the yeast to become bubbly .
2. Take salt, flour and sugar (or honey)in a large mixing bowl and stir to mix evenly . Make a well in the center and pour the activated yeast followed the egg and half of the remaining milk. Knead gently for a minute till the liquid is absorbed by the flour. Add the melted butter and enough of the remaining milk to make slightly sticky dough . Cover and set aside for 10 minutes.
3. Knead the dough for 10 to 15 minutes till it becomes soft and very pliable . Add few more drops of milk or a few tablespoons of flour if needed. Form the dough into a ball. Place in an oiled bowl, turn the dough to coat all sides with oil . Cover the bowl and set aside in a warm place for it to double - about 1 hr.
4. In a bowl mix the sugar and flour with a pinch of salt .Melt the butter for filling and add it slowly to the dry ingredients along with the vanilla extract. Mix well till everything comes together. Set aside .

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Katah (Gata) with Filling – The Armenian Kitchen

WebJul 31, 2011 · Preparing the Dough: In a small measuring cup, dissolve yeast over warm water (110 – 115°F) and whisk in sugar and flour. Cover with plastic wrap and allow to …

1. Preparing the Dough:
2. In a small measuring cup, dissolve yeast over warm water (110 – 115°F) and whisk in sugar and flour. Cover with plastic wrap and allow to rise.
3. Meanwhile, beat butter in bowl of a mixer. Add eggs, beating until well-blended. Add sour cream (or yogurt), softened yeast and salt. Mix in flour a little at a time in small amounts only until you have a soft dough.
4. Knead by hand or mixer until smooth and soft. Place dough in an oiled bowl, cover with plastic wrap and allow to rise in a warm, draft-free place until doubled in size, about 1 or 2 hours.

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Armenian Gata Mission Food Adventure

WebDec 21, 2015 · Bake the gata one tray at a time for 25 to 35 minutes at 350 degrees F, rotating the pan halfway through the baking time. You can …

1. The dough needs to be made the day or night before you assemble and bake your gata. Start by adding the baking soda and baking powder to the sour cream and mix it until thoroughly combined. Set aside.
2. The following day, make the filling. Add the flour and butter to the bowl of a food processor and pulse the mixture several times until it looks sandy and contains small pea-sized bits of butter. Add the sugar and vanilla and quickly pulse just a few more times to combine, but not enough to form a dough. Pour this crumbly filling into a wide, flat bowl and use a large spoon to divide it into four quadrants (just draw lines). Set aside.
3. Preheat the oven to 350°F with the oven rack in the center. Line three baking sheets with parchment paper and set aside.
4. Bake the gata one tray at a time for about 25 to 35 minutes, rotating the pan from front to back about halfway through baking, until the tops are dark golden brown, and the dough on the sides is no longer pasty looking, and appears to be cooked through (it may even start to look slightly golden). Remove from the oven and replace with the next pan of gata. Repeat the baking process until all pans are baked, one at a time.

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