Today we are going to make traditional Armenian gata. It is very tasty and it may be kept for a long time without losing its taste quality and freshness.
How to cook gata
Sprinkle flour on the table, cut 200 gram butter, beat together with knife until you receive chip with the pea size, add salt, soda, matsunn, 1 mixed egg, mix it then make a dough in a fast way, divide into two balls wrap into the food membrane and put into the fridge for 1-1,5 hour. Put the flour for filling on the pan, put on the fire with the lover volume than medium, fry it while mixing until it receives yellow color, take off the fire, put on the plate and leave it to cold. Mix together 0,75 cup of sugar and 0,5 cup of olive oil, add vanillin, fried flour and mix it well. There should be brittle mass. While pressing with your hand it should maintain its shape. Open the dough with the thickness of 0,5 sm, scrape on it mixed proteins, spread the filling, press with hands, so as the filling fix on the dough well, then roll it, fix the edges, make holes with the help of folks, cut it, put on the pan, spread there olive oil beforehand, scrape yolk on the surface and cook under 2200 temperature for 30 minutes.