Pastrmajlija

What is Pastrmajlija?

Pastrmajlija is a Macedonian, boat-shaped flatbread known for its crisp rim, chewy center, and generous topping of seasoned cubes of pork shoulder. Many households also finish it with softly set eggs and a gloss of melted lard for shine and aroma. Its roots trace to Ottoman-era baking traditions, but today it is a beloved street and home specialty across North Macedonia, where the balance of chewy crust, savory meat, and optional egg makes it a hearty centerpiece for casual meals or festive gatherings.

Ingredients

• bread flour – 500 g
• warm water – 320 ml
• instant yeast – 7 g
• sugar – 1 tsp
• fine salt – 10 g, plus a pinch for seasoning
• sunflower oil – 2 tbsp, plus extra for greasing
• pork shoulder – 500 g, cut into 1–1.5 cm cubes
• lard – 2 tbsp, softened, plus more for brushing
• sweet paprika – 2 tsp
• black pepper – 1 tsp, freshly ground
• eggs – 2, optional

Step-by-Step Preparation

1. Activate the base

   In a mixing bowl, combine warm water, instant yeast, and sugar. Stir, then let the mixture stand until lightly foamy for 5–10 minutes.

2. Make the dough

   Add bread flour and fine salt to the bowl and mix until a shaggy dough forms. Drizzle in sunflower oil, then knead until smooth and elastic, about 8–10 minutes.

3. First rise

   Lightly coat a clean bowl with sunflower oil, place the dough inside, cover, and let rise until doubled for 60–90 minutes.

4. Season the topping

   In a separate bowl, toss pork shoulder with fine salt, sweet paprika, black pepper, and a teaspoon of sunflower oil. Cover and refrigerate to absorb flavors for 30–60 minutes.

5. Preheat

   Place a baking stone or an inverted heavy sheet pan on the middle rack and preheat the oven to its hottest safe setting (ideally 250°C/480°F).

6. Shape the boats

   Turn the risen dough onto a lightly oiled surface, divide into two or three pieces, and rest the portions for 10 minutes. Pat or roll each piece into an oval, then roll the long edges inward to form raised rims. Lightly smear the surface and rim with a thin layer of lard.

7. Add the topping

   Scatter the seasoned pork shoulder evenly over the centers. Dot the rim with tiny flecks of lard and drizzle a few drops of sunflower oil over the meat for extra sizzle.

8. Bake

   Transfer the boats to the hot stone or sheet and bake until the crust is deeply golden and the meat is browned, about 12–15 minutes, rotating the pan once at around 6–7 minutes.

9. Optional egg finish

   For a classic finish, pull the pan, make two shallow wells, and crack in the eggs. Return to the oven until the whites are set and the yolks are still runny, about 3–4 minutes.

10. Final touches

    Brush the hot rims with a little melted lard and, if you like, dust with a pinch of sweet paprika and black pepper. Let rest for 2–3 minutes before slicing.

Tips, Substitutions, and Serving

• Crust texture: A strong bread flour helps build chew and lift. If the dough feels too sticky, dust lightly with more bread flour while shaping.
• Flavor and browning: A touch of lard on the rim boosts color and aroma; you can also lightly oil the parchment with sunflower oil for easy release.
• Spice balance: Adjust heat by combining sweet paprika with extra black pepper to taste.
• Egg finish: If using eggs, bake the base first, then add them so the yolks stay tender.
• Serving: Pair slices with a crisp salad or pickled vegetables; enjoy immediately while the rim is still crackly and the center juicy.

Make-Ahead and Storage

• Dough: After the first rise, the dough can be refrigerated for 12–24 hours; bring to room temperature before shaping.
• Topping: The cubed and seasoned pork shoulder (with fine salt, sweet paprika, black pepper, and a touch of sunflower oil) can be kept chilled for up to 24 hours.
• Leftovers: Reheat on a hot pan or stone to revive the crust; avoid microwaving to keep the rim from softening. If topped with eggs, reheat gently so the yolks do not overcook.

How to Enjoy

Slice the Pastrmajlija into wide strips, drag the crumbs through the savory juices rendered by the pork shoulder, and mop up the glossy sheen of lard. If you used eggs, swirl the runny yolk over the crust and sprinkle a last pinch of sweet paprika and black pepper to finish.