Flija is a symbol of Albanian hospitality, often prepared for special occasions. Although the traditional method requires the use of a Sač (a cast iron or metal dome heated with embers from above), our version for the home oven simulates this effect by quick-baking each layer.
The batter is very simple, similar to pancake batter. The key to success is consistency (liquid but not watery) and patience during layering and baking.
In a bowl, mix flour and salt. Gradually pour in water or milk and whisk to form a smooth, thin batter, similar in consistency to pancake batter (but slightly thicker). Let it rest for 15 minutes.
In another bowl, mix the sour cream and yogurt. In a third bowl, melt the butter (it will be used for greasing the pan and after baking).
Preheat the oven to a high temperature, 220 °C (428 °F).
Thoroughly grease a round pan (30 cm diameter) with melted butter.
Pour the first 'rays' of batter: pour the batter in layers shaped like triangles pointing from the center to the edge, leaving an empty space between them in the shape of a ray (this space will be filled in the next layer).
Place in the oven and bake for only 4-5 minutes until the batter is browned and cooked. Remove.
Brush the baked first layer with a small amount of butter, and then with the yogurt and cream mixture.
Now, pour the next layer of batter into the gaps that remained unbaked in the first layer (creating a checkerboard/lattice pattern).
Place back in the oven and bake again for 4-5 minutes. Remove.
Repeat Step 3, alternately brushing with butter and cream and pouring the batter into the empty gaps, until all the batter is used.
When the Flija is finished, brush the top again with the final cream mixture. Slice the pie into serving pieces and drizzle with the remaining melted butter. Place back in the oven for 5-10 minutes to bake through and brown.