Entree: North Macedonia – Southern Culinary Region – Пастрмајлија ➤ Pastrmajlija (Macedonian oven-baked oval flatbread topped with seasoned cured meat)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 15 min

Additional 1 hr 10 min

Total 1 hr 55 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) fine sea salt
- 1 tsp (4 g) granulated sugar
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 1 cup plus 2 tbsp (270 ml) warm water (100–110°F / 38–43°C)
- 2 tbsp (30 ml) olive oil, plus 1 tbsp (15 ml) for brushing
- 12 oz (340 g) pastrma or cured salted pork, trimmed and coarsely chopped
- 2 large eggs (100 g total), optional for topping
- 1/4 cup (10 g) fresh parsley, chopped
- 1/2 tsp (1 g) freshly ground black pepper
- Coarse sea salt for finishing, to taste

Instructions

1. In a large bowl whisk together the flour, salt, and sugar. Stir in the yeast.
2. Make a well in the dry ingredients, add warm water and 2 tbsp olive oil, and mix until a shaggy dough forms. Turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1 to 1¼ hours.
4. Meanwhile, pat the chopped pastrma dry with paper towels to remove excess moisture and set aside. If very salty, rinse briefly and pat dry, then taste and season sparingly.
5. After the dough has risen, divide it into 4 equal pieces. On a floured surface, stretch or roll each piece into an oval about 8–9 inches (20–23 cm) long and ¼ inch (6 mm) thick.
6. Arrange the ovals on parchment-lined baking sheets. Distribute the chopped pastrma evenly, pressing it lightly into the dough so it adheres. If using eggs, make a small shallow well in each topping and crack an egg into each well.
7. Brush the exposed dough edges with 1 tbsp (15 ml) olive oil. Sprinkle with black pepper and a little coarse sea salt if needed (remember pastrma can be salty).
8. Bake in a preheated oven at 475°F (245°C) for 10–15 minutes, until the crust is golden and the meat edges are crisp and the eggs are set to your liking.
9. Remove from oven, drizzle with a little more olive oil, scatter chopped parsley over the top, slice, and serve immediately.