Recipe information
Make Flija in just 1h 30m. Delicate, golden layers of hand-baked batter, brushed with rich butter for a soft, flaky texture – an Albanian culinary masterpiece
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Ingredients
Batter
Garnish
Batter Preparation
1. Mixing the Batter
In a large mixing bowl, combine the all-purpose flour, salt, and eggs. Gradually add the water, whisking until you achieve a smooth, lump-free batter.
2. Resting the Batter
Let the batter rest for about 30 minutes to allow the gluten to relax, which will help in creating the flaky layers.
Cooking Flija
3. Preheat the Pan
Heat a non-stick skillet or a traditional flija pan over medium heat. Allow it to warm up for a few minutes.
4. Layering the Batter
Once the pan is hot, lightly grease it with some melted butter. Pour a thin layer of batter into the pan, swirling to cover the base evenly.
5. Cooking the Layers
Cook the first layer until tiny bubbles form on the surface, about 2-3 minutes. Then add another layer of batter on top, brushing with melted butter between layers. Repeat until all batter is used, typically 6-8 layers.
6. Finishing
After the last layer, cover the pan and let it cook for another 5-7 minutes until the top is set and golden. Carefully flip the flija to cook the other side for an additional 3-5 minutes.
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