Pastrmajlija (Macedonian Pork Flatbread)
Local name: Пастрмајлија
In short: Oval yeast flatbreads topped with marinated diced pork and baked in a very hot oven until the meat browns and the edges crisp. It takes about 45 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 15 min
- Resting
- 1 h 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 720 kcal
Pastrmajlija is an oval baked flatbread topped with diced pork, a specialty associated with the town of Štip that is now served in bakeries and restaurants all over North Macedonia. The dough is soft and slightly chewy, the pork browns in its own fat as it bakes, and the edges of the bread turn crisp. Many people crack an egg over the top for the last few minutes and eat it with a hot pepper and a glass of ayran.
Instructions
- Mix the flour, yeast, salt and sugar in a bowl. Add the water and oil and knead for 8 minutes, until the dough is smooth. Cover and let it rise for 1 hour, until doubled.
- While the dough rises, toss the pork with the oil, salt, pepper and paprika and refrigerate for at least 30 minutes.
- Heat the oven to 250°C (480°F) with a heavy baking sheet inside. Divide the dough into 4 balls and stretch or roll each into an oval about 25 cm (10 in) long.
- Pinch the edge of each oval to form a low rim. Spread the pork over the dough, leaving a 2 cm (3/4 in) border, and press it down lightly.
- Slide the flatbreads onto the hot sheet on parchment, in batches if needed, and bake for 12 to 15 minutes, until the rim is golden and the pork is browned and cooked through to 71°C (160°F).
- If you like, crack an egg into a gap in the pork for the last 4 minutes of baking. Serve hot with hot peppers.
Tips
- Cut the pork into small, even cubes so it cooks through in the short bake. Shoulder or neck stays juicy, while lean loin dries out.
- Use a very hot oven and a preheated sheet for a crisp base, and do not overload the dough with pork or the center stays soft.
Questions and answers
Can I use another meat for pastrmajlija?
Pork is traditional. Lamb or chicken thigh, diced small, also works. Cook chicken to 74°C (165°F).
Can I make pastrmajlija ahead of time?
Make the dough up to a day ahead and keep it in the fridge. Bake just before serving. It is best hot, though leftovers reheat well in a hot oven for 5 minutes.
What do you serve with pastrmajlija?
A hot pepper, fresh or pickled, a tomato and onion salad, and ayran or plain yogurt are the usual companions.
How long does it take to make Pastrmajlija (Macedonian Pork Flatbread)?
About 45 min in total: 30 min of preparation and 15 min of cooking.
How many calories are in Pastrmajlija (Macedonian Pork Flatbread)?
About 720 kcal per serving, with 35 g of protein, 73 g of carbohydrates and 31 g of fat. These values are estimates.
Nutrition per serving
| Calories | 720 kcal |
|---|---|
| Protein | 35 g |
| Carbohydrates | 73 g |
| Fat | 31 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
