Flija

Ingredients6

• all-purpose flour500 g
• water750 ml
• salt1 tsp
• kaymak or clotted cream400 g
• unsalted butter80 g
• vegetable oil2 tbsp

Method

1. Whisk the flour, water, and salt into a smooth, thin batter the consistency of light cream, then rest it for 20 minutes.
2. Warm the kaymak with the butter until soft and spreadable, and stir until combined.
3. Heat a wide shallow pan or baking dish over low heat and brush it lightly with oil.
4. Pour a thin layer of batter to cover the base and cook until the surface is just set.
5. Brush the set layer with a little of the kaymak mixture, then pour on another thin batter layer.
6. Repeat brushing and layering until the batter and cream are used, keeping the heat low so the layers cook through without burning.
7. Bake or cook until the top is deep golden and the stack is firm in the center, about 45–60 minutes.
8. Rest for 10 minutes, then cut into wedges and serve warm.