Flija

In a very large bowl, whisk together the flour, eggs, milk, and salt, adding water gradually until you achieve a thin, pourable batter similar to crepe consistency. It should flow easily from a ladle with no lumps.

In a separate bowl, combine the kajmak or sour cream with four tablespoons of the melted butter and stir until smooth. This rich cream mixture will be layered between each batter layer during the slow building process.

Preheat your oven to 175°C and generously brush a large round oven-safe pan or cast-iron skillet with melted butter to prevent sticking on the first and all subsequent layers.

Pour a thin ladle of batter into the pan, tilting to spread it as thinly and evenly as possible across the entire surface. Place in the oven and bake for five to seven minutes until the surface is just set.

Remove the pan from the oven and spread a thin layer of the cream mixture over the set batter. Pour another thin ladle of batter over the cream, then return the pan to the oven for another five to seven minutes.

Repeat this layering process of batter, cream, batter, and baking fifteen to twenty times. Each layer should be paper-thin, building the flija gradually into a tall, many-layered structure that takes patience and care.

After the final layer of batter is added, brush the top generously with the remaining melted butter and bake for an additional fifteen to twenty minutes until the top is a deep golden brown and the edges are crisp.

Remove the flija from the oven and allow it to rest for ten minutes before cutting into wedges like a pie. Serve warm, traditionally accompanied by pickled vegetables, fresh white cheese, and yogurt for dipping.