Karabakh kyata (sweet filled flatbread)
Made of a fluffy yeast dough and the buttery crumble filling, Karabakh kyata is eaten with such a great appetite by the main character Nina in the famous Soviet comedy "Kidnapping Caucasian Style". The Azerbaijani sweet stuffed flatbread tastes moist, soft and incredibly delicious. According to this recipe you can make it yourself at home.
Servings 6 pieces
Ingredients
for the pre-dough
- 170 ml milk (lukewarm)
- 100 g flour
- 10 g sugar
- 25 g fresh yeast
for the dough
- pre-dough
- 1 egg + 1 egg white (room temperature)
- 110 g sugar
- 80 g butter (room temperature)
- approx. 510 g flour
- vanilla
- 1 pinch of salt
for the filling
- 150 g clarified butter (room temperature)
- 130 g powdered sugar
- approx. 300 g flour
- 20 g butter (room temperature)
- vanilla
for coating
- 1 egg yolk (room temperature)
- 1 tsp water (room temperature)
Instructions
Making the pre-dough
- Dissolve fresh yeast and sugar in lukewarm milk.
- Add flour, mix to a thick pre-dough and let it rise covered in a warm place for 20 minutes.
Making the dough
- Mix egg and egg white, sugar, soft butter, vanilla and salt.
- Add the egg-butter mixture to the pre-dough and mix until homogeneous.
- Add flour in batches, a little at a time, and knead to form a soft dough. Then knead the dough for 7 - 8 minutes and let it rise covered in a warm place for 1 hour and 20 minutes.
Making the filling
- Mix the clarified butter, powdered sugar and vanilla.
- Add flour in portions, a little at a time, and mix briefly and briskly to make fine crumbles.
Making the Karabakh kyata
- Divide the dough into 6 equal pieces, shape each piece into a ball and let the balls rest on the work surface for 10 minutes.
- Roll each ball into a circle about 0.5 cm thick and brush the center of each circle with softened butter.
- Spread a generous portion of crumble filling on the center of each dough circle.
- Since the flatbreads are large, spread on two baking sheets, and baked one at a time, proceed with the three of the six dough circles first. Tape the edge of each dough circle together so you have one crumble-filled dough ball each, and roll each dough ball out to a pita about an inch thick. Spread the three flatbreads on a baking sheet lined with parchment paper, leaving enough space between them, and let them rise in a warm place for 20 minutes. Repeat the same with the remaining three dough circles, spread them on the second baking sheet and let them rise for 20-30 minutes as well.
- Mix egg yolk with 1 tsp of water.
- Spread the egg yolk mixture on the first three flatbreads that have already risen, make stripes on the surface of the flatbreads with a fork and prick them in several places with the fork. Bake them in a preheated oven at 190 °C top and bottom heat for about 15 minutes. Repeat the same with the three flatbreads on the second baking sheet.
Notes
- Dry yeast can be used instead of fresh yeast. You will need 8 g of it for the recipe.
- It is important that all ingredients for the pre-dough, the dough, the filling and for coating the flatbreads are lukewarm and room-warm, so that the yeast dough can rise well.
- The amount of flour indicated for the dough may vary. Therefore, add the flour in portions until the dough gets the right consistency. It must be soft, not sticky and not too firm.
- The amount of flour for the filling may also vary. Add the flour in portions to the clarified butter mixture until you get fine crumbles that stick together easily, but fall apart just as easily when you touch them. You can test this with a small amount of crumble by squeezing it with your hand and then letting it fall apart by touching it.
- Instead of 6 flatbreads, you can also make more and correspondingly smaller flatbreads from the dough.
- Use a wooden skewer to check if the Karabakh kyata is done baking.
- Note the detailed tips and tricks for making the Azerbaijani sweet filled flatbread at the top of the post.