Entree: North Macedonia – National Cuisine – Пастрмајлија ➤ Pastrmajlija (Macedonian oven-baked flatbread topped with seasoned cured meat and eggs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 14 min

Additional 1 hr

Total 1 hr 40 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 cup (240 ml) warm water (about 100–110°F / 38–43°C)
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 1 tsp (4 g) granulated sugar
- 1 tsp (5 g) fine salt, plus extra for topping
- 2 tbsp (30 ml) olive oil, plus 1 tbsp (15 ml) for brushing
- 1/2 cup (120 ml) lukewarm milk (optional, for softer dough)
- 10 oz (285 g) pastrma or salted cured beef/lamb, thinly sliced or roughly chopped, approx. usable weight 10 oz (285 g)
- 2 large eggs, approx. 3.5 oz (100 g) total
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) sweet paprika (optional)
- 1 tbsp (15 ml) vegetable oil or lard for browning pastrma (if using raw salted meat)
- Extra flour for dusting

Instructions

1. In a small bowl, combine warm water, sugar and yeast. Let sit 5–10 minutes until foamy.
2. In a large bowl or stand mixer, combine flour and salt. Add yeast mixture, olive oil, and milk (if using). Mix until a soft dough forms; knead 6–8 minutes by hand or 4–5 minutes in mixer until smooth and elastic.
3. Place dough in a lightly oiled bowl, cover, and let rise in a warm place 45–60 minutes until doubled.
4. While dough rises, prepare the pastrma: if using very salty or raw cured pieces, quickly brown in 1 tbsp (15 ml) oil over medium heat for 2–3 minutes to render fat and deepen flavor; drain on paper towel.
5. Preheat oven to 475°F (245°C). If you have a pizza stone, preheat it as well.
6. Divide dough into 4 equal portions. On a floured surface, shape each portion into an oval or boat roughly 8–10 inches (20–25 cm) long; edges should be slightly thicker to hold toppings.
7. Arrange sliced or chopped pastrma evenly over each oval, leaving a small border. Sprinkle with black pepper and paprika; season lightly with additional salt only if needed.
8. Place the flatbreads on a baking sheet or preheated stone. Bake 8–10 minutes until the crust begins to color.
9. Remove from oven, gently crack one large egg onto each flatbread, spacing near the center. Return to oven and bake 2–4 more minutes until whites are set but yolks remain slightly soft (or longer if you prefer firm yolks).
10. Brush edges with 1 tbsp (15 ml) olive oil, slice, and serve immediately while hot.