Flija

In a large bowl, whisk together the flour, milk, eggs, and salt until you have a smooth, thin batter with the consistency of heavy cream. It should pour easily from a ladle without any lumps. Let the batter rest for 15 minutes.

Preheat your oven to 200°C (390°F) with a large round baking pan inside. When the pan is hot, brush it generously with melted butter to prevent sticking.

Pour a thin ladle of batter into the hot pan, tilting to spread it evenly across the bottom in a layer no thicker than 2-3mm. Place in the oven and bake for 3-4 minutes until the surface is set and very lightly golden.

Remove the pan from the oven and spread a thin layer of kajmak or sour cream over the baked crepe. Drizzle with melted butter. Then pour another thin layer of batter directly over the cream layer.

Return to the oven and bake for another 3-4 minutes until this new layer is set. Continue this process of layering batter, cream, and butter, building up at least 15-20 layers. Each layer should be thin and evenly spread.

After all the batter is used, bake the completed flija for a final 15-20 minutes at 190°C (375°F) until the top is deep golden brown and the edges are crispy. The layers should be visible when you press the side.

Remove from the oven and let rest for 10 minutes. The flija will settle and the layers will become more distinct as it cools slightly. Cut into wedges like a pie.

Serve warm wedges of flija with a generous dollop of yogurt on the side. The layers should be visible in cross-section, showing the alternating crepe and cream striations that make this dish so visually stunning.