Flija (Kosovar Layered Pancake Pie)
In short: Thin batter layers baked one by one and brushed with yogurt and cream, stacked into a soft, golden Kosovar pie served in wedges. It takes about 1 h 30 min in total and makes 8 servings.
- Prep
- 15 min
- Cook
- 1 h 15 min
- Resting
- 20 min
- Total
- 1 h 30 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 300 kcal
Flija is one of the best-known dishes of Kosovo, a tall pie of thin batter layers baked one at a time and brushed with a mix of cream and yogurt. Traditionally it is baked under a metal dome with embers on top, and it takes hours, so it is made for guests and family gatherings. This oven version needs patience but only a few ingredients. Serve it warm, cut in wedges.
Instructions
- Whisk the flour and salt in a large bowl. Add the water gradually, whisking, to make a smooth batter about as thick as heavy cream. Rest it for 20 minutes.
- Stir the yogurt, sour cream and melted butter together in a bowl. This is the cream mixture for brushing between the layers.
- Heat the oven to 230°C (450°F) with a rack in the upper third. Grease a 26 cm (10 in) ovenproof skillet or deep cake pan generously with the butter and heat the empty pan in the oven for 5 minutes.
- Pour about 90 ml (1/3 cup) of batter into the hot pan and tilt it to cover the base in a thin layer. Bake for 4 to 5 minutes, until set and flecked with gold.
- Spoon about 2 tbsp of the cream mixture over the layer and spread it with the back of a spoon. Pour on another 90 ml of batter, tilt to cover and bake for 4 to 5 minutes.
- Repeat until all the batter is used, about 12 layers in all, ending with a layer of batter. Bake the last layer for 8 to 10 minutes, until deep golden.
- Spread the remaining cream mixture over the top and bake for 5 more minutes. Rest the flija in the pan for 10 minutes, then cut into wedges and serve warm.
Tips
- Keep every layer thin. A thick layer stays raw in the middle and makes the pie gummy. Measure the batter with a small ladle so the layers match.
- A heavy ovenproof skillet or a steel cake pan holds heat best. Keep oven gloves handy, because you will open and close a 230°C oven a dozen times.
Questions and answers
What is flija traditionally baked in?
A round metal tray under a dome-shaped metal lid called a sač, with hot embers piled on top for strong heat from above. A very hot oven is the home substitute.
What do you serve with flija?
Plain yogurt, fresh white cheese, pickled vegetables or a simple salad. It is rich, so it is usually cut into small wedges.
Can I make flija ahead of time?
Yes. Bake it a day ahead, cover and chill, then reheat in a 180°C (350°F) oven for 20 minutes. The layers firm up in the fridge and soften again when warm.
How long does it take to make Flija (Kosovar Layered Pancake Pie)?
About 1 h 30 min in total: 15 min of preparation and 1 h 15 min of cooking.
How many calories are in Flija (Kosovar Layered Pancake Pie)?
About 300 kcal per serving, with 7 g of protein, 40 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 300 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 40 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 320 mg |
Estimated values, calculated from the ingredients.
