Bake Seasoned Pork Flatbread - Pastrmajlija Recipe

Ever wondered what it's like to bite into a piece of culinary history? Get ready to discover Pastrmajlija, Macedonia's beloved savory seasoned pork flatbread. This isn't just any pizza; it's a hearty, flavorful dish that tells a story with every bite. Traditionally enjoyed with friends and family, Pastrmajlija is a staple of Macedonian cuisine, known for its tender, seasoned pork chops in oven baked right into a fluffy, homemade crust. Forget your average pepperoni; we're talking about succulent chunks of pork, marinated in a blend of authentic spices, nestled into a soft, chewy fresh pizza dough.
Many recipes out there might give you the basics, but we're diving deep to ensure you get the most authentic experience possible. We'll walk you through the entire process, from preparing the perfect prepared pizza dough to mastering the art of seasoning pork chops for baking. Whether you're a beginner looking to bake your own pizza or an experienced baker wanting to try something new, this guide will help you create a Pastrmajlija that would make any Macedonian grandmother proud. Get ready to transform simple ingredients into an unforgettable feast!

Ingredients

• For the Dough:
• 3 ½ cups (420g) all-purpose flour, plus more for dusting
• 1 packet (7g or 2 ¼ teaspoons) active dry yeast
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 1 ¼ cups (300ml) warm water (around 105-115°F / 40-46°C)
• For the Pork Filling:
• 1 ½ pounds (about 680g) boneless pork, cut into ½-inch cubes. For the best flavor and texture, we recommend using pork loin slices or a center cut pork loin roast. While pork chops in oven can work, these cuts tend to be more tender and less prone to drying out.
• 1 ½ teaspoons salt
• 1 teaspoon best black pepper (freshly ground is always superior!)
• ½ teaspoon sweet paprika
• ¼ teaspoon hot pepper flakes (adjust to your spice preference)
• 2 tablespoons olive oil
• Optional: 1-2 cloves garlic, minced (for extra flavor, though traditionally often kept simple)
• For Assembly:
• 1 large egg, whisked (for egg wash)
• Extra olive oil for brushing

Directions

1. Prepare the Dough
   1. In a large bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until foamy. This shows your yeast is active!
   2. Add the flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms.
   3. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes. You're looking for a smooth, elastic dough. If you have a stand mixer, use the dough hook attachment for 5-7 minutes.
   4. Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size. This is crucial for a soft, airy crust, just like the best pizza crust for homemade pizza.
2. Season the Pork
   1. While the dough is rising, prepare your pork. In a medium bowl, combine the cubed pork, salt, best black pepper, sweet paprika, hot pepper flakes, and 2 tablespoons of olive oil. If using, add the minced garlic.
   2. Mix everything thoroughly, ensuring all the pork pieces are well coated. This is the best way to season a pork chop (or pork cubes in this case!) for maximum flavor. Let the seasoned pork marinate at room temperature for at least 30 minutes, or in the refrigerator for a few hours for deeper flavor. These are good spices for pork tenderloin too, should you ever substitute!
3. Assemble the Pastrmajlija
   1. Once the dough has doubled, gently punch it down to release the air. Divide the dough into 4-6 equal pieces, depending on how large you want your flatbreads.
   2. Preheat your oven to 450°F (230°C). If you have a pizza stone or a baking pan for pizza, place it in the oven to preheat as well.
   3. On a lightly floured surface, take one piece of dough and roll it into an oval shape, about 10-12 inches long and 5-6 inches wide. The edges should be slightly thicker than the center, creating a small "crust" to hold the filling.
   4. Carefully transfer the oval dough to a piece of parchment paper or a lightly oiled baking sheet.
   5. Arrange a portion of the seasoned pork cubes evenly over the center of the dough, leaving a border of about 1 inch around the edges.
   6. Repeat with the remaining dough and pork.
4. Bake the Pastrmajlija
   1. Brush the exposed dough edges with the whisked egg. This gives them a beautiful golden sheen.
   2. Carefully transfer the Pastrmajlija (on its parchment paper or baking sheet) to the preheated oven or pizza stone.
5. Bake the Pastrmajlija for 20-25 minutes, or until the crust is golden brown and the pork is cooked through and slightly caramelized. The internal temperature of the pork should reach 145°F (63°C).
   1. Once baked, remove from the oven. For an extra touch of richness, you can brush the crust with a little extra olive oil while it's still hot.
   2. Let it cool for a few minutes before slicing and serving.