Authentic Armenian Gata (Nazook) Recipe — Traditional Pastry Guide

I still remember the first time I tasted Armenian gata — it was in a wine cellar in Tbilisi, Georgia. We were drinking wine on an empty stomach when friendly Armenian neighbours stopped by with their homemade pastries.

One bite of the rolled sweet bread convinced me I needed a dependable recipe to recreate it at home.

Gata varies across regions in Armenia. The version presented here is the most common I found in Yerevan and in Armenian bakeries around Tbilisi. In some areas, particularly southern Armenia near Iran, the pastry is called nazook and often includes walnuts along with the khoreez filling.

How to Make Armenian Gata

This recipe takes time — plan for an initial proof, an overnight chill in the refrigerator, and a final proof before baking. Most of the time is inactive, so make the dough one night and finish the pastries the next morning.

I prefer a yeasted dough for the flavor it delivers, though some recipes use baking soda. To begin, warm a small amount of milk to about 40°C (102°F). Pour it into a bowl and whisk in active dry yeast until dissolved. Let it sit a few minutes until fragrant and slightly puffy.

Whisk the sour cream, egg and sugar into the milk and yeast mixture. Room-temperature ingredients blend more easily. Set this aside while you prepare the dry ingredients.

In a large bowl, combine the flour and salt. Add cold butter a little at a time and, with your fingertips, coat the butter in the flour and squeeze it into pea-sized pieces. When the butter is evenly distributed and the mixture resembles coarse crumbs, make a well in the center and pour in the wet ingredients. Stir with a wooden spoon or spatula until the flour is fully hydrated and a soft, shaggy dough forms.

Turn the dough onto a lightly floured surface and knead just until it comes together and becomes smooth and slightly tacky. Form it into a tight ball, place it in a lightly greased bowl, and cover. Let it rise in a warm spot for about 1½–2 hours, or until it has increased roughly 1.5 times in volume.

After the first rise, gently deflate the dough, cover tightly with plastic wrap, and refrigerate for at least eight hours or overnight. Chilling improves texture and flavor.

The next morning, prepare the khoreez filling. Whisk the flour and salt in a small bowl, add the butter and rub it into the flour with your fingertips until the mixture is the texture of coarse sand or small peas. Stir in the sugar and set aside.

Remove the dough from the fridge and turn it out onto a very lightly floured surface. Roll it into a 40 x 30 cm (16 x 12 in) rectangle of even thickness, with the longer side facing you. Sprinkle the filling evenly across the dough, leaving a small border along the top edge to seal the seam.

Starting from the edge closest to you, roll the dough tightly into a log. Pinch the seam to seal and place the log seam-side down on a board or baking sheet. Gently press on the log to flatten it slightly, then chill it in the refrigerator for 15–20 minutes so it firms up and is easier to slice.

Trim the ends of the log so they are even, then slice the log into eight equal pieces. Arrange the pieces on a parchment-lined baking sheet with the seam side down. Cover loosely and allow them to proof at room temperature until lightly puffed, about one hour.

Preheat the oven to 180°C (350°F). Whisk one egg with a tablespoon of milk and brush the tops of the pastries with the egg wash. Bake for 30–35 minutes, until the gata are puffed and a deep golden brown. Transfer to a wire rack and cool completely before serving.

These sweet breads are most commonly served as individual spirals, though some regional versions are formed into a circular cake. Store gata in an airtight container at room temperature for up to three days, though they are best eaten the day they are baked.

Though they take some time, this Armenian gata recipe is straightforward and very rewarding. If you’re after a unique, sweet treat inspired by the Caucasus, give these pastries a try.

Want to make Armenian gata or have questions about the recipe? Leave a comment to ask.