1 - 1
Prepare the Flour Batter
Mix together the flour, water and salt ensuring all the lumps are dissolved.
2 - The mixture should be thick but still of a pouring consistency, add a little extra water if required.
3 - Put to one side.
4 - 2
Prepare the Batter Filling
Mix together the butter, oil and chosen yogurt / cream ensuring all the lumps are dissolved.
5 - The mixture should be runny, leave to rest for 10 minutes before given it another good mix.
6 - The consistency should be similar to custard.
7 - Put to one side.
8 - 3
Baking
Preheat the gill to a medium setting (I use mark 4 of 6).
9 - Take a large deep baking tray or pie pan and rub some olive oil over the base.
10 - Make the first layer of flour batter using a squirty bottle or laydel, don't try to pour the batter as it will be too thick in the pan.
11 - You need to make a star effect by leaving triangles between each line of batter layers.
12 - Place under the grill until golden brown.
13 - This will take between 3 - 5 minutes.
14 - 4
Remove from under the grill and using a brush or the back of spoon rub over the whole pan (both battered and un-battered areas) a layer of the batter filling.
15 - Then, add a layer of the flour filling, use the same star effect this time placing the lines of batter through the gaps left from the previous layering.
16 - Also, leaving the same triangle shapes between each line.
17 - Place under the grill until golden brown.
18 - This will take between 3 - 5 minutes.
19 - 5
Repeat step 4 until all the mixture has been used and ensuring each triangle gap is filled with flour batter on each layer - this will take around 2 hours.
20 - After every couple of layers, use one layer just to fill up any spaces (large gaps between the batter stars) that may have started to show.
21 - 6
Serving
Once the Flija is ready serve straight away with honey or yogurt.
