Macedonian Pork Flatbread with Onions and Eggs

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A beloved street food from the city of Štip in North Macedonia, this rustic flatbread is topped with cubes of marinated pork shoulder, a thick blanket of sliced onions, and optional cracked eggs baked right into the crust. The base bakes crisp and golden while the meat juices soak into the dough, making every bite deeply savory.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 28 gFat
• 8 gSaturated Fat
• 56 gCarbs
• 3 gFiber
• 4 gSugar
• 38 gProtein
• 720 mgSodium
• 610 mgPotassium
• 65 mgCalcium
• 4.5 mgIron
• 6 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the dough

• 2 1/4 cups (280 g) all-purpose flour, plus more for dusting
• 1 tsp instant dry yeast
• 1 tsp fine sea salt
• 3/4 cup (180 ml) lukewarm water
• 2 tbsp olive oil

For the pork topping

• 1 lb (450 g) boneless pork shoulder, cut into 1/2-inch cubes
• 2 large yellow onions, halved and thinly sliced
• 2 tbsp sunflower or vegetable oil
• 2 tsp sweet paprika
• 1/2 tsp ground black pepper
• 3/4 tsp fine sea salt
• 2 large eggs (optional)
• Chopped fresh parsley, for serving

Directions

1. Activate the dough by stirring the yeast into the lukewarm water with a pinch of the flour; let it sit for 5 minutes until foamy.
2. Combine the flour, salt, olive oil, and yeast mixture in a bowl and knead for 7 to 8 minutes until smooth and elastic. Cover and let rise for 45 minutes, or until nearly doubled.
3. While the dough rises, toss the pork cubes with the oil, paprika, black pepper, and salt in a bowl. Massage the seasonings in and let the meat marinate for 20 minutes at room temperature.
4. Heat a heavy skillet over medium-high and sear the pork for 2 to 3 minutes until just lightly browned on the edges; it should still be mostly raw since it will finish in the oven. Transfer to a plate and stir in the sliced onions.
5. Preheat the oven to 240°C (465°F) with a baking stone or inverted sheet pan inside. Divide the dough into 4 equal rounds and stretch each into a 6-inch disk on parchment.
6. Top each disk with a generous mound of the pork and onion mixture, pressing gently so the juices soak into the surface. Slide onto the hot stone and bake for 12 to 15 minutes until the crust is blistered and golden.
7. If using eggs, crack one onto each flatbread after 10 minutes of baking and return to the oven until the whites set but the yolks stay runny, about 3 more minutes.
8. Drizzle with a little extra oil, scatter parsley over the top, and serve hot with a side of plain yogurt or a glass of ayran.

Cook’s Notes

• Use pork shoulder with some fat for the juiciest topping; lean loin tends to dry out at this high oven temperature.
• Traditional versions use cured pork (pastrma), but fresh marinated pork shoulder is the most common modern interpretation and easier to source.
• A screaming-hot oven is essential so the crust puffs and chars before the pork overcooks — preheat your stone or steel for at least 30 minutes.
• If you skip the eggs, brush the baked crust with a garlic-oil emulsion made from 2 tbsp olive oil and 1 grated garlic clove.
• Leftover flatbread is excellent reheated the next day in a dry skillet, which crisps the bottom back up beautifully.

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