Korçë-style lakror with onion and tomato — a traditional pie baked on the saç

The thin Korçë pie with saç-baked layers, filled with fried onions and ripe tomatoes — an authentic taste from the Korçë and Pogradec tradition that never disappoints.

Ingredients (for a medium pan, 6–8 servings)

• 500 g wheat flour
• 300 ml lukewarm water
• 1 tsp salt
• 4–5 medium onions (about 600 g), thinly sliced
• 3–4 ripe tomatoes (about 400 g), sliced
• 100 ml olive oil (or melted butter)
• Salt and black pepper to taste
• 1 tsp red pepper flakes (optional)
• Dried mint (optional)

Preparation steps

1. In a large bowl, mix the flour with the salt, add the lukewarm water and knead until you get a soft, elastic dough. Cover and let it rest for 30 minutes.
2. Meanwhile, prepare the filling: in a pan with olive oil, sauté the thinly sliced onions until softened and golden. Add salt, pepper and the red pepper flakes; let cool slightly.
3. Divide the dough into 6–8 equal balls. Roll each ball with a rolling pin into very thin sheets (lakror requires almost transparent sheets).
4. Grease a large pan with oil. Place 2–3 sheets on the bottom, lightly oiling each one. Spread half of the fried onions and the tomato slices on top.
5. Cover with 2–3 more oiled sheets, spread the rest of the filling and cover with the final sheets. Seal the edges well.
6. Bake the lakror on a hot saç or in a preheated oven at 200°C for 30–40 minutes, until the sheets turn golden with brown spots.
7. Serve warm, cut into triangles, accompanied by village yogurt or dhallë.

Prep time: 40 minutes | Cook time: 35–40 minutes | Servings: 6–8