Flija

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 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.
6. 6 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.
7. 7 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.
8. 8 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.