Karabakh kyata

Category: Confectionery
Kitchen: azerbaijani
Karabakh kyata


fresh yeast 12.5g
sugar 1/4 tsp
salt pinch
flour (of the total amount) 3 tbsp. l. with a slide
water 55 ml
all dough
flour (dough + dough) 500g
eggs (I usually make 25g yolk + 75g eggs) 2,5 pcs
butter (soft) 125g
milk (warm) 125 ml
sugar 125 g
salt pinch
ghee (ideally) at room temperature 75 g
flour 115 g
sugar 90 g
yolk 1 PC
milk 1 tbsp. l.

Cooking method

Many in the film "Prisoner of the Caucasus" remembered the moment where Nina eats a flat cake with gusto, eating it with plums and grapes. So I wanted to try. I found two recipes, cooked both))) One of them, by the way, is also here in Gali, almost the same, but I offer you the second, also very tasty, the finished product turns out to be softer, but the taste ... well, I can't choose which is the best of the two recipes. I like each in my own way)))
I suggest you compare them. Kyata (exactly Kyata, not Gata) appeared in the film by accident - her Frunzik was just brought from Karabakh and he suggested adding it to the Varley's table))) for the "goodness" of the plot, in his opinion, the girl chewing an apple looked in the frame not so interesting)))

First, prepare the dough:
Dilute yeast with warm water, add sugar, salt and flour.
Stir until the consistency of sour cream (in the original recipe the amount of flour was "by eye", I simplify this moment for you - "by eye" you need to take 3 tablespoons of flour with a good slide of 500g, which will go into the dough.
We cover our dough and put it in a warm place. As soon as the dough rises well and begins to settle, you can knead the dough. It took me 20 minutes ... maybe a little more.

Add all the ingredients to the finished dough. At the end of the batch, add soft butter (not melted, but soft). Stir it into the dough (if you want, you can do all this with a bread machine or a stationary mixer with a hook attachment.
Put the finished dough on the rise. We have two ascents. An hour comes up, we knead, another hour and then we knead again.
Divide the dough into 4 parts, let rest for 10 minutes under the plastic wrap.

Cooking the filling:
We mix all the ingredients until crumbs, I just put everything in a blender and interrupt until combined.

We form a kyatu
For Kyata, roll out the dough ball in a layer a little less than a centimeter. I was advised to grease the middle with soft butter.

Karabakh kyata
Karabakh kyata

Put the filling in the middle - how much will fit. I visually just divided the filling into 4 parts

Karabakh kyata

The technology of kyat formation is similar to Ossetian pies and Megrelian khachapuri. We collect in a bag, pinch the edge. With your hands, crush, flatten the cake and turn over. Roll out to a diameter of 20 cm. The formed Kyata should be no more than 2 cm thick. If air appears inside during rolling, pierce it with a toothpick so that it comes out. Proof for 20-30 minutes under the plastic wrap. Then grease with yolk, diluted milk, make patterns with a fork and prick with a fork in several places.

The pattern is in the classic form: we draw a strip with a fork in the middle, then one to the left of it and one more to the right.
Draw diagonally 3 times in the same way.

Bake in a preheated oven, top mode without convection, medium level, at 180-200 ° until a beautiful golden tea color. The main thing is not to overdry)))

In the process of baking, it may rise, but then, when it cools, it will become even (I stack on top of each other)
Karabakh kyata

Karabakh kyata

The dish is designed for

4 things

The pictures are awesome, the recipe is great !!! I wanted to do it!
Quote: Rada-dms
The pictures are awesome, the recipe is great !!! I wanted to do it!
Thank you, definitely try, very tasty
Super! Bookmarks, definitely :-))
Quote: Nastasya78
Super! Bookmarks, definitely :-))
be sure to try as the time will be, tasty and convenient
By the way, I'll tell you a secret, or maybe it's not a secret))) so that the tinting is beautiful, grease the kyatu (and any buns) 5-10 minutes before baking so that the grease dries a little. And the yolk mixed with milk or water is best filtered before lubrication. All delicious and beautiful pastries

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