The described recipe is for Gjomleze roast in the oven.
*Traditional Gjomleze done under a sac (iron pan radiating).
- See more at: http://www.healthyfoodcorner.com/gjomleze/#sthash.NAqdwozR.dpu
Gjomleze (ѓомлезе) originates from the southwestern part of Macedonia. Mostly prepared in Ohrid, Struga and Prespa If you ever visit these parts of Macedonia, search for gjomleze prepared traditional way. It is a big soft white pie with a crispy crust. It is still prepared in the same way as hundreds of years ago; with a traditional cooking apparatus called a “sach” (сач). We don't use the sach in this recipe and it can also be prepared in the oven. Be prepared to spend several hours for this specialty, but it's definitely worth it!*Traditional Gjomleze done under a sac (iron pan radiating).
- See more at: http://www.healthyfoodcorner.com/gjomleze/#sthash.NAqdwozR.dpu
- 1 1/2 kg flour
- 2 l water
- 2 tsp salt
- 100 ml oil
- Mix flour, salt and water with a mixer to obtain a mixture similar to that of crepes. Add more flour or water if needed.
- Coat pan with oil and pour small amount of the mixture with a large deep spoon to make a thin layer crepe. Place in a heated oven to bake until slightly red.
- After you bake the first layer, coat with oil and pour the second thin layer and return to bake again.
- Repeat the procedure until you waste all mixture.
- When the last crust is slightly baked, remove pan from the oven, cut in cubes, sprinkle with oil and return to bake a little longer till red.
Enjoy!
