Пастрмајлија (Pastrmajlija) – A Traditional Macedonian Bread Recipe

From the Ottoman Influence to Macedonian Kitchens

Пастрмајлија — or Pastrmajlija — is a traditional Macedonian flatbread whose name originated from the word pastrma, meaning salted and dried or smoked meat (usually lamb or sheep). The word pastrma has Turkish origins (pastırma), meaning cured meat — a reflection of Macedonia’s history during the Ottoman era. The “j” in pastrmajlija was later added by Macedonians, giving it the spelling and sound we use today.

Traditionally, Pastrmajlija was made with cured lamb or mutton, but as times changed, pork became the star ingredient. While it’s enjoyed throughout Macedonia, the city of Štip proudly claims Pastrmajlija as its own, celebrating it every year with the Pastrmalijada Festival. Other towns like Veles have also embraced their own versions, each one a little different, but all equally comforting.

Stefi’s Homemade Macedonian Pastrmajlija Recipe

This is my take on Pastrmajlija, made the way I learned at home — simple, flavorful, and baked to golden perfection. It makes two generous portions — perfect for sharing with family or enjoying warm out of the oven. Pastrmajlija is baked as a rustic oval or rectangular flatbread, sometimes topped with eggs, mushrooms, or hot peppers, and always served with a shot of rakija and a side of pickled peppers for the true Macedonian experience.

Ingredients (Makes 2 Pastrmajlii)

For the Dough:

• 416g bread flour

• 250ml liquid (120ml warm water, 120ml warm milk)

• 5g instant yeast

• 10g sugar

• 6g Himalayan salt

• 60ml extra virgin olive oil

For the Topping:

• Pork, cut into thin small peices (0.5kg or 1lbs)

• Mozzarella cheese

• Mustard for tenderdizing the meat

• Seasoning for the meat (I use Vegeta, Tony Chachere’s, smoked paprika, black pepper, and a pinch of cayenne)

• Drizzle of olive oil (try my favorite Mediterranean cold-pressed EVOO)

How to Make Pastrmajlija

Step 1: Activate the Yeast

In a bowl, combine the yeast, warm milk, and sugar. Cover and let it sit for about 15–20 minutes, until the mixture becomes bubbly and active. Once ready, stir to dissolve any undissolved yeast.

Step 2: Make the Dough

Add the flour, olive oil and salt to a large bowl. Pour in the yeast mixture and mix until fully incorporated. Knead until the dough feels tight and slightly sticky — that’s when you know it’s ready for the first proof.

Place it in a lightly oiled bowl, cover, and let it rest for 1 to 1.5 hours in a warm area.

Step 3: Prepare the Meat

While the dough rests, season your sliced pork with mustard and spices. Let it marinate and tenderize while the dough rises. You can also prepare and shred your cheese at this point.

Step 4: Shape and Second Proof

Once the dough has doubled, punch it down and transfer to a floured surface. Divide it into two equal pieces, shape each into a ball, and let them rest for another 20–30 minutes for the second proof.

Step 5: Roll and Shape

Roll each piece into an oval or rectangular shape, about ½ cm thick (5mm). To create the traditional braided edge, place your index finger along the edge of the dough. Using your thumb and other index finger, pinch and fold along the rim, moving in a continuous motion. (For a visual guide, check out my how-to video below!)

Step 6: Assemble

Spread a thin layer of cheese on the bottom, add your seasoned pork, and top with more mozzarella. Brush the edges with olive oil for that signature golden shine.

Step 7: Bake

Bake in a preheated oven at 240°C / 470°F for 15 minutes, or until the crust is beautifully golden and the meat is cooked through.

Serving Tradition

Serve warm, fresh out of the oven, with pickled peppers and a glass of rakija — the way it’s always been done in Macedonia. This dish is rustic, humble, and absolutely satisfying — every bite tells a story of family, flour, and home.

 macedonian pastrmajlija recipe