Flija — savory layered pancake with sour cream

Mix the flour and salt in a bowl, then gradually pour in 750 ml water, whisking vigorously. Break up every lump: the batter should fall from a spoon in a broad, continuous ribbon and spread into a thin layer.

Set aside 5 g butter to grease the pan. In a saucepan, very gently warm the remaining 100 g butter with the sour cream, stirring only until the butter melts; do not bring to a boil. Take off the heat and leave both mixtures for 20 minutes so the batter rests and the sour cream and butter cool slightly.

During the last 10 minutes of the batter rest, turn on the oven’s upper broiler at 230°C; if it has no temperature control, choose a medium-high setting. Prepare a round metal pan with an internal diameter of 28 cm, sides about 5 cm high and capacity about 3 l, greasing the base and sides with the reserved butter. Position the rack so the surface of the growing bake is about 12–15 cm below the element; do not line the pan with baking paper.

Stir the batter and use about 1/20 of it, or 63 g, for the first of 20 cycles. Spread this portion with a spoon into eight thin triangles running from the center to the edge, leaving similar-sized empty areas between them. Place under the broiler for about 4–5 minutes until the batter is completely set, has lost its wet shine and is lightly golden in places; if it darkens after just 1–2 minutes, reduce the power or lower the rack.

Remove the pan and thinly brush the entire surface with 25 g sour cream mixture, including the dips between the cooked triangles. Spread the next batter portion, about 63 g, into the previous gaps, leaving a new radial pattern of empty areas. Cook again for about 4–5 minutes until the fresh batter is completely set and lightly golden.

Continue alternating batter and cooking for 20 cycles in total, including the two already completed: use 25 g sour cream mixture before each next cycle, divide the batter into similar portions and stir before scooping. You will make 19 sour cream layers; reserve the final 25 g for the top and scrape any batter residue into the last portion. Do not cover a wet, unset layer with fresh batter; every few cycles turn the pan half a turn and stir the sour cream mixture, warming it briefly if it thickens too much. All the layering and cooking takes about 1 hour 45 minutes to 2 hours and needs regular attention.

After cooking the twentieth batter portion, spread the final 25 g sour cream mixture over the top. Cook under the broiler for another 2–3 minutes until golden with brown patches, without a black crust. Put the pan on a rack, wait 10 minutes and cut into six wedges; serve warm while the edges are still crisp.