Armenian gata (also called nazook) is a layered sweet bread pastry made with a sour cream and yeast dough, filled with a buttery sugar mixture, and baked until golden. The dough requires overnight chilling to develop flavor and make it easier to roll and fill.
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In a small saucepan, heat your milk until it reaches about 40°C (102°F). Pour into a small bowl and whisk in the yeast until it dissolves. Set aside for 5-10 minutes until it is fragrant and lightly foamy.
After the yeast has bloomed, add the sour cream, sugar and egg to the bowl and whisk together until combined. Set aside.
In a large mixing bowl, whisk together the flour and salt. Add the butter and, using your fingertips, coat the butter in the flour and squeeze into pea-sized pieces.
Make a well in the flour and butter mixture and pour the yeast, milk and sour cream mixture. Using a wooden spoon or a silicone spatula, mix it together until well combined and the flour is completely incorporated -- it will be slightly sticky. Turn out onto a clean work surface and knead just until the dough has come completely together. Gather into a smooth ball.
Transfer the dough to a lightly greased bowl, cover tightly with plastic wrap or a damp tea towel and set aside in a warm place for 1.5-2 hours or until the dough has risen by about 50% -- the time will vary depending on the warmth of your room.
Cover tightly with plastic wrap and transfer the dough to the refrigerator and chill for at least 8 hours or overnight.
The next day, whisk together the flour and salt in a small bowl. Add the butter, toss to coat in the flour and, using your fingertips, pinch the butter pieces until you reach the consistency of small peas or coarse sand. Add in the sugar and whisk to combine. Set aside.
Remove the dough from the refrigerator and turn it out onto a very lightly floured work surface. Pat it into a square shape and, using a rolling pin, roll out the dough into a 40cm x 30cm (16in x 12in) rectangle, ensuring that the dough is of even thickness throughout.
Sprinkle your filling evenly across the entire rectangle, leaving a slight perimeter at the top long side. Working carefully, tightly roll the dough starting from the long side into a log.
Pinch the seam to seal and transfer to a cutting board or baking sheet, ensuring that the seam side is facing down. Press down on the log to slightly flatten it. Cover loosely in plastic wrap and transfer to the refrigerator for 15-20 minutes, or until it has firmed up slightly and it is easier to slice.
Remove the log from the refrigerator and, using a sharp knife, cut into eight even pieces and transfer to a parchment-lined baking sheet. Cover loosely with plastic wrap and allow to proof at room temperature until lightly puffed and, when poked, the gata retain the imprint of your finger but bounces back slightly, about 1 hour.
Preheat the oven to 180° (350°F). In a small bowl, beat together one egg with about 1 tbsp of whole milk. Using a pastry brush, lightly brush each gata with the egg wash.
Transfer to the oven and bake until the gata are puffed and deeply golden brown, about 30-35 minutes. Transfer to wire rack and allow to cool completely before enjoying!
Store cooled gata in an airtight container at room temperature for 2–3 days, or freeze for up to 3 months; reheat gently in a 160°C oven if desired.
rolling pin · parchment paper · pastry brush · wire cooling rack
Overnight chilling (at least 8 hours) develops flavor, makes the dough easier to handle and roll without springing back, and allows the yeast to continue working slowly for better structure.
The gata should be lightly puffed, and when poked gently, the imprint of your finger should remain but bounce back slightly. This typically takes about 1 hour at room temperature after shaping.
Yes, store cooled gata in an airtight container in the freezer for up to 3 months. Thaw at room temperature before serving, or warm gently in a 160°C oven.
Egg wash (beaten egg mixed with milk) brushed on before baking creates a shiny, golden-brown exterior and helps the pastry color evenly.
Sour cream is essential to the flavor and texture of Armenian gata dough; there is no direct substitute that maintains the same result.
