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Crêpe-like batter layered many times and baked slowly under a lid of embers — a traditional dish of northern Albania.
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Flija is a traditional dish of northern Albania and Kosovo, made by pouring thin batter in a radiating pattern, baking it, spreading cream, and pouring again — repeating for hours to build layers. Traditionally it's baked from above under a metal lid called a 'saç' covered with embers. It's a labor-intensive feast made when relatives and neighbors gather.
Mix the flour, water, milk, and salt into a smooth batter slightly thicker than crêpe batter.
Mix the cream and sour cream to make the cream filling.
Butter a round ovenproof dish, pour the batter in thin radiating strips, and set it under the grill.
Spread thinly with cream, pour batter to fill the gaps, and bake, repeating to build layers.
Finally top with butter, bake, rest briefly, and cut.