Fli

By Adela LamçeOctober 10, 2026

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Layer upon layer of thin batter, brushed with cream and olive oil and browned under the grill

Fli comes from the highlands of northern Albania, where it is cooked outdoors under a saç, a metal lid heaped with hot embers. There is no rushing it: each layer is poured, browned, and brushed before the next one goes on, and the whole family takes a turn. At home the oven grill does the work of the embers, and in place of the traditional butter we use Musai extra virgin olive oil.

Ingredients

Batter

500 g all-purpose flour
750 ml water
1 tsp salt

Cream Filling

250 g thick plain yogurt
200 ml heavy cream
4 tbsp Musai extra virgin olive oil
½ tsp salt

For the Pan and the Table

Musai extra virgin olive oil, for brushing
Honey, white cheese, or yogurt

Instructions

Mix

Whisk the flour, water, and salt into a smooth batter, about as thick as pouring cream.
In a separate bowl, whisk together the yogurt, cream, olive oil, and salt.

Layer

Set the oven grill to its highest heat, about 250°C (480°F), and brush a round 30 cm pan with olive oil.
Spoon batter into the pan in thin strips running from the center to the rim, like the spokes of a wheel, leaving a gap between each one.
Slide the pan under the grill for 3 to 4 minutes, until the strips turn golden.
Brush the whole surface lightly with the cream filling.
Spoon the next round of batter into the gaps and grill again.
Keep going, filling after every layer, until the batter is used up. Expect 10 to 12 layers and about 1 hour.

Rest