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Gjomleze
Macedonian Layered Pie
Gjomleze is a unique, multi-layered pie originating from the Ohrid region of North Macedonia. It's made by ladling thin layers of a simple flour-water-yogurt batter into a pan, baking each layer until slightly set, and repeating until all batter is used, creating a crispy, savory delight.
🧂 Ainekset
- 1.5 kg All-purpose flour(plus more if needed)
- 1 l Water(lukewarm, as needed)
- 1 l Yogurt or sour milk
- 2 tsp Salt
- 150 ml Neutral oil (like sunflower or vegetable)(for greasing and drizzling)
👨🍳 Ohjeet
- 1
In a large bowl, whisk together the flour, salt, yogurt, and lukewarm water. Mix until you achieve a smooth, pourable batter, similar in consistency to crepe batter. Add more flour or water as needed to reach the desired consistency.
💡 Ammattilaisvinkit: The batter should be thin enough to spread easily but not watery. Ensure there are no lumps. - 2
Preheat your oven to its highest setting (around 250°C/475°F), with the rack in the highest position. If using a cast-iron pan or baking tray, preheat it in the oven until hot.
💡 Ammattilaisvinkit: A well-preheated pan is crucial for the layers to set quickly and become crispy. - 3
Lightly grease the preheated pan with oil. Pour about 4-5 ladles of batter into the hot pan, tilting to spread it into a thin, even layer. Drizzle a little oil over the batter.
- 4
Place the pan back into the hot oven and bake for about 3-5 minutes, or until the layer is set and just beginning to turn golden.
- 5
Remove the pan from the oven. Drizzle another small amount of oil over the baked layer. Pour another 4-5 ladles of batter, spread evenly, and drizzle with oil.
- 6
Repeat steps 4 and 5, adding layers of batter and oil, and baking each layer, until all the batter is used. This will take approximately 1.5 hours.
💡 Ammattilaisvinkit: The number of layers will depend on the size of your pan and how thin you spread the batter. - 7
Once the final layer is partially baked, remove the pan from the oven. Cut the gjomleze into diamond or square shapes.
- 8
Drizzle a final bit of oil over the cut gjomleze and return it to the oven for another 5-10 minutes, or until the top is golden brown and crispy.
💡 Ammattilaisvinkit: This final bake ensures a delightful crispiness. - 9
Serve hot. Gjomleze is often enjoyed on its own, with yogurt, feta cheese, or ajvar.
💡 Ammattilaisvinkit
- ✓The traditional method uses a 'sach' (a lidded cast-iron pan placed over coals), which imparts a unique flavor and texture. This oven method is a home-friendly adaptation.
- ✓Patience is key! This dish requires time and attention due to the layering process.
- ✓If the batter thickens too much while you're working, thin it with a little more water.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Some recipes use a mix of wheat and corn flour for added texture.
- A pinch of baking powder can be added to the batter for a slightly lighter result, though not traditional.
- Some variations might include a sprinkle of cheese between layers, though this is less common.