Flia is a unique and cherished Albanian dish that showcases the country's traditional cooking methods. This layered pastry consists of multiple crepe-like layers made from a simple batter of flour, water, and salt, cooked slowly under a special metal lid called a sac, which is covered with hot coals. The result is a tender, slightly smoky pastry with distinct layers that pull apart easily.

This dish has deep roots in Albanian culture, particularly in the mountainous regions of northern Albania and Kosovo. Traditionally, flia was prepared by shepherds and rural communities who cooked it outdoors using basic ingredients they had on hand. The slow cooking process made it perfect for social gatherings, as people would spend hours together while the dish slowly cooked to perfection.

Making authentic flia requires patience and skill. The batter is poured onto a special round pan in a spiral pattern, creating thin layers that cook one at a time under the hot sac. Each layer must be perfectly cooked before adding the next, a process that can take up to three hours. The slow cooking under hot coals gives flia its characteristic texture and subtle smoky flavor that cannot be replicated in a conventional oven.

While the traditional recipe is quite simple, some variations exist across different regions. Some cooks add cream or butter between the layers for extra richness, while others might incorporate herbs or cornmeal into the batter. Modern adaptations sometimes attempt to recreate flia in a regular oven, though purists maintain that the authentic coal-cooking method is essential for the true taste and texture.

In Albanian homes, flia is often served as a main dish, traditionally accompanied by sour cream, butter, or ajvar (a red pepper relish). It's particularly popular during special occasions and family gatherings, where the long cooking process becomes part of the social experience. The dish is often enjoyed hot or warm, though some prefer it at room temperature.

From a nutritional standpoint, flia is relatively simple and wholesome. A typical serving contains around 200-300 calories, primarily from carbohydrates. The dish is naturally low in fat unless served with generous amounts of cream or butter. It's vegetarian-friendly and, while it contains gluten from the flour, it's free from common allergens like nuts and eggs. The slow cooking process makes it easily digestible, though those watching their carbohydrate intake might want to enjoy it in moderation.