1cupsour cream or plain yogurt(Do not use thick, Greek-style yogurt)
Filling (Khoriz) Ingredients:
½cupunsalted butter(1/2 cup butter= 1 stick; melted)
2whole eggs (beaten. OR - 2 egg yolks, beaten)
Preparing the Dough:
In a small measuring cup, dissolve yeast over warm water (110 – 115°F) and whisk in sugar and flour. Cover with plastic wrap and allow to rise.
Meanwhile, beat butter in bowl of a mixer. Add eggs, beating until well-blended. Add sour cream (or yogurt), softened yeast and salt. Mix in flour a little at a time in small amounts only until you have a soft dough.
Knead by hand or mixer until smooth and soft. Place dough in an oiled bowl, cover with plastic wrap and allow to rise in a warm, draft-free place until doubled in size, about 1 or 2 hours.
Toast the flour in a sauté pan over low heat, stirring until it very slightly changes color. Add melted butter and sugar, stirring until sugar is dissolved. Remove from heat.
Place in a small bowl, mixing to incorporate. Cool slightly and divide onto 4 pieces of waxed paper.
Katah (Gata) Preparation:
Divide the risen dough into 4 equal-sized balls and cover with plastic wrap on a work surface.
On a lightly floured surface, roll out each ball to about ¼ inch thick rectangle, about 7” x 10”.
Spread with one of the four reserved fillings. Roll up lengthwise as you would a jelly roll.
Cut into 2” to 3” lengths; place on parchment paper-lined tray with seam on the bottom.
Cover tray with plastic wrap and allow to rise for 30 minutes.
Baking the Katah (Gata):
Brush tops with egg wash and place in a preheated 375°F oven for about 10 minutes.
Turn tray, reduce heat to 350°F and bake another 7 to 10 minutes, or until golden brown.
NOTE: Katahs keep well in an airtight container, or can be frozen.