Flija

Sift 500 g of wheat flour, add 1 tsp salt, and gradually pour in 650 ml of water, whisking to a smooth, lump-free batter; the consistency should be slightly thicker than pancake batter. Transfer the batter into a bottle or a piping bag.

Melt 110 g of butter, mix it with 70 ml of oil and 120 g of thick natural yogurt. Let the mixture sit for 10 minutes, then stir until smooth.

Preheat the oven to 180 °C on the grill (broiler) setting. Lightly grease a round baking pan, 28–30 cm in diameter, with some of the oil.

Drizzle thin strips of batter onto the bottom in a sunburst or star pattern, leaving gaps between them. Place the pan under the grill for 3–5 minutes, until the layer sets and lightly browns.

Remove the pan and use a brush to spread a thin layer of the butter-yogurt mixture over the entire surface, including the gaps. Drizzle the next strips of batter across the empty spaces of the previous layer.

Keep alternating batter and butter-yogurt layers, grilling each one for 3–5 minutes; gradually build up the pan until you've used all the batter.

Bake the final layer until evenly golden brown, about 120 minutes total depending on your grill's power. Let the finished flija rest for 10 minutes, cut into triangles, and serve warm.