Գաթա

Prepare the dough by sifting 3 cups of flour with the baking powder, baking soda, and salt into a large mixing bowl. In a separate bowl, whisk together the yogurt, melted and cooled butter, and egg until smooth. Pour the wet ingredients into the dry and mix with a wooden spoon, then knead gently for 2-3 minutes until a soft, slightly sticky dough forms. Do not overwork — gata dough should be tender, not elastic. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

While the dough chills, prepare the khoriz filling. In a bowl, combine 1 cup of flour, 1/2 cup of softened butter, 1/2 cup of sugar, and 1 teaspoon of vanilla. Rub the ingredients together between your fingertips, working the butter into the flour and sugar until the mixture resembles coarse, crumbly sand with no large pieces of butter remaining. The khoriz should be dry and crumbly, not pasty — it will melt into rich, sweet layers during baking.

Preheat the oven to 180°C/350°F and line a baking sheet with parchment paper. Divide the chilled dough into 2-3 equal portions. On a lightly floured surface, roll each portion into a rectangle approximately 12x8 inches and about 1/4 inch thick. The dough should be even in thickness to ensure uniform baking.

Spread the khoriz filling evenly over each rolled-out dough rectangle, leaving a 1/2-inch border along one long edge. Starting from the opposite long edge, roll the dough up tightly into a log, tucking the filling in as you go. Pinch the seam and ends to seal. You can leave the gata as a straight log, coil it into a round spiral, or shape it into a crescent — each Armenian village has its own traditional shape.

Place the shaped gata on the prepared baking sheet, seam-side down. Brush the entire surface generously with the egg wash, which creates a glossy, golden crust. Using a sharp knife or fork, score a decorative pattern on the surface — traditional patterns include crosshatch lines, diamond shapes, or the elaborate designs that identify each family's signature gata. Sprinkle the sesame seeds evenly over the top.

Bake in the center of the preheated oven for 35-40 minutes until the gata is a deep, lustrous golden brown and sounds hollow when tapped on the bottom. The khoriz filling inside should have melted into sweet, butter-rich layers throughout the bread. Remove from the oven and let cool on the baking sheet for 15 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature with Armenian coffee or tea — gata tastes even better the day after baking as the flavors continue to develop.