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Appearance A circular baked sweet bread.
Difficulty 5/10 (0-Easiest)
Creator Unknown
Class Middle and Upper Classes
  • 4¾ cups Flour
  • 4 ounces unsalted butter
  • 1 cup yogurt
  • 1 cup confectioners sugar
  • 1 cup sugar
  • 2 Eggs
  • ⅔ cup vegetable oil
  • ½ tsp instant yeast
  • ½ tsp ground nutmeg
  • ½ tsp ground cardamom
  • 1 tsp ground cinnamon
  • 1 tsp Baking Powder

Gata is a type of sweet bread with a form of spice-flavored custard in the center, well-liked among the economic upper crusts of Ohrneti society. There are several varieties of the dish, based on the filling used, but the most common variety was developed decades ago thanks to spices traded by Ithanians. The dish also has variation in size and shape, with a few recent creations using the unconventional shape of a triangle for the sweet pastry.


Much like Khinkali, the exact origins of Gata are mysterious due to the isolated nature of the Ohrneti. Still, the modern dish of Gata was supposedly birthed from the same place as that dumpling dish, the trading fortress of a noble named Gioreli. It is evident that before the influx of outside goods, Gata was still considered a dessert dish, though one far simpler with a center largely holding some flour, butter and sugar. However, it was supposedly those same traders from distant Ithania that brought with them new flavorings for Kinkali who also enhanced Gata. Supposedly, their personal chef got involved in the noble’s kitchen and enhanced the dish, creating a seasoned center that appealed to the tastes of the nobles who dined with Gioreli the night he celebrated the arrival of these distant foreigners. Unlike the dumpling dish he also served, the Gata remained restricted to the upper crust of Ohrneti society, the flavorings used to make the dish too expensive for the common man. As a result, the dish remained isolated to this Culture alone, but following events in Ellador, have sought to spread it to other groups abroad.


Gata has a complex and layered creation process. For the base dough used for the majority of the dish, the yogurt, yeast, baking powder, oil and sugar should be mixed together in a large bowl. In a separate, small bowl, a single egg should be whisked stiff and then combined with the larger mixture. Following this, four cups of the flour should be added in slowly, and once the substance is coming together, kneaded, to ensure this process completes itself. The next step though is to focus on the filing. The butter should be melted at the bottom of a deep pan at medium temperature before the sugar should be added. Following this, the various seasonings should be added in and stirred well. Finally, the remaining three-quarters of the flour must be added to the pan. Once this is done, the process now requires both elements to be combined together. The dough should be broken up into two or three equal parts, before hands should be used to form a well at the center. The filling itself should then be distributed equally into the cup-like center before the dough should be wrapped over the top of it, and slowly flattened into a round or oval shape. The dough should then be placed on a baking pan, with an oven being heated to a medium to high temperature. While this is happening, the remaining egg should be beaten in a small bowl and used to brush every surface of the dough. A few shallow hotels should then be poked into the dough using a fork, and once the oven is heated, placed within for some thirty to thirty-five minutes, or until they are golden brown.


  • Gata can have a varied appearance due to regional variation, but generally has a round, flat shape with a dark brown coloration to the baked dough.
  • Gata often have a strong sweet smell, but this is also layered with the scent of cinnamon and other components used to make it given their strong odor.
  • Gata is moist once bitten into, the inside custard is easily eaten and not as thick as one might expect. The broader pastry is slightly flakey, and also easily consumed.


  • Some common varieties of Gata include walnuts.

Writers HydraLana
Processors festiveCorvid, Antimreoir
Last Editor HydraLana on 03/21/2022.

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