Flija is traditionally a very plain large bread/cake slowly cooked outside near a campfire with loads of family and friends around.The campfire is used to heat a special lid covered in charcoal, which is actually what cooks the flija. Makes one 10″ Flija cake.
- Honey or jam, for serving
- Batter 1
- 5 cups flour
- 5 eggs
- 2 tsp salt
- 3 1/4 – 3 3/4 cups milk
- Batter 2
- 8 oz package sour cream (1 cup/227 g)
- 1 cup natural yoghurt
- 1 stick (113 g) butter, melted
- Mix up the two batters.
- In the first bowl, whisk together the egg batter. In the second bowl (a large measuring cup will do) whisk together the melted butter, sour cream and natural yoghurt.
- Mix both batters until they are lump free, setting aside at least an hour or overnight if possible.
- Right before cooking, adjust the egg batter with flour or milk until it is somewhere between the thickness of crêpes and pancakes.
- Turn on the grill to a medium settingand oil a large springform pan.
- Add one layer of egg batter. Brown under the grill (this took 4 minutes for me, but could take as little as 2 minutes). When cooked , brush or pread with a few spoonfuls of sour cream batter.
- Then, using the squeeze bottle, layer the batter around the pan like the rays of the sun. I found it easiest to work from the outside in, tapering off towards the center so I didn’t have too much batter in the middle.
- Grill again. In fact, get used to the idea. That’s what you’ll be doing for the next 2 hours !
- Now, once the spokes have cooked, brush with more dairy mixture and then squeeze on some more batter between the most recent spokes.
- Repeat process, grilling after every dairy and flour batter addition.
- Eventually the pan fills up.. little by little.
- Gorgeous! When you’ve used up all the batters, you’re done… slice it up. Take a big bite.
- Eat while hot! Immediately, drizzle with honey – do not delay…