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


  1. Mix up the two batters.
  2. 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.
  3. Mix both batters until they are lump free, setting aside at least an hour or overnight if possible.
  4. Right before cooking, adjust the egg batter with flour or milk until it is somewhere between the thickness of crêpes and pancakes.
  5. Turn on the grill to a medium settingand oil a large springform pan.
  6. 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.
  7. 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.
  8. Grill again. In fact, get used to the idea. That’s what you’ll be doing for the next 2 hours !
  9. Now, once the spokes have cooked, brush with more dairy mixture and then squeeze on some more batter between the most recent spokes.
  10. Repeat process, grilling after every dairy and flour batter addition.
  11. Eventually the pan fills up.. little by little.
  12. Gorgeous! When you’ve used up all the batters, you’re done… slice it up. Take a big bite.
  13. Eat while hot! Immediately, drizzle with honey – do not delay…