GJOMLEZE-TRADITIONAL MACEDONIAN LAYERED PIE UNDER VRŠNIK

Gjomleze is a layered, savory bread from Macedonia made by pouring a simple batter into a hot, greased pan, setting a thin layer, oiling, then repeating until a tall stack forms. The classic way uses a vršnik (sač) with embers above and below. The home version uses a hot oven and delivers excellent results.

Gjomleze

Ingredients

Sač Method

  • 2.5 kg flour

  • 3 tablespoons salt

  • 1 liter yogurt or sour milk

  • Lukewarm water, as needed to reach a smooth pourable batter

  • Neutral oil for greasing and sprinkling between layers

Oven Method

  • 1.5 kg flour

  • 2 tablespoons salt

  • 1 liter yogurt

  • Lukewarm water, as needed

  • Neutral oil for greasing and sprinkling

  • Pan: “pleh” No. 40 (standard large baking tray)

Batter notes: Mix until smooth, without lumps. Consistency should be pourable, not thin, not very thick. The batter will thicken while it rests, so add a little water if needed to keep the same consistency.

Equipment

  • Large tinned copper pan or heavy baking tray

  • Sač with embers and a trivet (pirustija), or a household oven

  • Ladle, whisk, large bowl

Step-by-Step: Vršnik (Sač) Method (Traditional)

  1. Make the batter
    In a large bowl whisk flour, salt, yogurt or sour milk, and lukewarm water as needed. Mix until completely smooth.

  2. Heat and grease the pan
    Grease the pan well and preheat it so the first layer sets quickly.

  3. Pour the first layer
    Pour about four ladles of batter into the hot, greased pan. Sprinkle the surface lightly with oil.

  4. Set under the sač
    Cover with the heated sač and let the layer bake until set and lightly colored.

  5. Repeat the layering
    Pour the next four ladles of batter, oil lightly, and bake again. Repeat this sequence, layer after layer, until you use all the batter.

  6. Finish the bake
    When the final layer is partially baked, cut the gjomleze in a baklava pattern. Brush the top generously with oil.

  7. Simmer to tenderness
    Set the pan on a trivet over hot embers, cover with the hot sač, and let it simmer about 1 hour. The layers should soften and meld while keeping gentle separation.

  8. Rest and serve
    Let it rest a few minutes. Serve warm, cut along the previously made diamonds.

Step-by-Step: Oven Method (Home Kitchen)

  1. Preheat the oven
    Turn the oven to the highest setting with top heat only. Move the rack to the highest position. Preheat the empty, greased pan until hot.

  2. Prepare the batter
    Whisk flour, salt, yogurt, and lukewarm water until smooth. Keep the batter pourable. If it thickens while standing, add a little water and whisk again.

  3. Build the layers
    Working quickly, pour about four ladles of batter into the hot pan, sprinkle with oil, and return to the oven to set the layer. Repeat the sequence until you use all the batter.

  4. Brown the top
    Move the rack to the middle. Turn both heaters on at 220°C and bake about 20 minutes, until the top takes on a rich golden color.

  5. Simmer in the oven
    Reduce the temperature to 180–190°C and let it “simmer” in the oven so the interior cooks through and the layers soften.

  6. Rest and serve
    Remove, rest briefly, then cut in a baklava pattern and serve warm.

Tips for Success

  • Smooth batter: Whisk until no flour lumps remain. Rest the batter a few minutes, then whisk again.

  • Right consistency: Pourable but not runny. It should coat a ladle lightly.

  • Hot pan, thin layers: A hot, greased pan helps each layer set quickly.

  • Oil between layers: A light drizzle of oil on each layer gives tenderness and subtle separation.

  • Even color: Rotate the pan if your oven browns unevenly.

  • Flavor: Gjomleze shines with plain yogurt on the side or a simple salad.

Storage

  • Best enjoyed the day it is baked.

  • Refrigerate leftovers in an airtight box and reheat in a warm oven until soft again.

FAQ

Can I use only sour milk or only yogurt?
Yes. The traditional text allows either yogurt or sour milk for the sač method, and yogurt for the oven method.

How thick should each layer be?
Thin and even. Use about four ladles per layer for a large pan, as described in the source method.

Why cut before the final simmer?
Cutting in a baklava pattern helps the oil reach the interior and lets the layers finish evenly.

No comments: