Legendary Dishes | Kada ქადას (pastry bread)


Traditionally made with pork fat in eastern Georgia, kada is also made with butter. There are two types – salty and sweet. Each region of Georgia has its own special recipe. Sweet kada varies, although the difference generally is in technique and shape. There is plain round kada, layer kada which is cut before it is baked and small kada pies.


  • 500 g white wheat flour
  • 230 ml milk
  • 30 g butter
  • 15 g sugar
  • 15 ml vegetable oil
  • 10 g yeast
  • 5 g salt

Melt the butter in a saucepan, add the milk and bring the temperature up to 38ºC.

Pour butter-milk into a bowl with the sugar and yeast, whisk into a foam.

Combine the salt with the flour, add the yeast liquid, form into a loose firm dough.

Knead for 15 minutes into a smooth dough, a little longer if necessary.

Desired dough temperature 25ºC.

Leave to rise for an hour, degas. Leave for a second hour.

Filling – Butter and Sweet

  • 150 g white wheat flour
  • 75 g butter
  • 30 g sugar
  • 15 ml vegetable oil
  • 5 g salt

Heat butter in a saucepan over medium heat, add oil. Stir flour into the butter-oil mixture in small portions. Add salt and sugar. When the mixture starts to thicken, remove from heat and leave to cool.

Divide dough into 85 gram balls.

Roll each ball into an 11 centimetre diameter disc.

Spread 25 grams of filling across the central area of each disc.

Fold each corner of the dough over the filling, pinch the edges to seal the dough.

Flatten each piece into a 7 centimetre square.

Place on greased trays.

Leave to rise for an hour.

Preheat oven to 180ºC.

Bake for 25 minutes until the surface of each piece is golden-brown.