A ring-shaped Maltese sourdough flatbread with a chewy, open crumb and crisp crust, traditionally topped with tomatoes, olives, capers, and oil.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Mix flour, salt, and yeast. Add water and olive oil, knead 10 min until smooth.
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2
Cover and let rise 2 hours until doubled.
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3
Shape into a flat ring on a floured surface, about 30cm diameter with a hole in the center.
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4
Spread lightly with kunserva. Top with tomato slices, olives, and capers. Drizzle with olive oil.
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5
Let rest 30 min. Bake at 230°C (450°F) for 20-25 min until golden and crusty.
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6
Cool slightly on a wire rack before serving.
Did You Know?
Gozitan ftira was inscribed on UNESCO's Representative List of Intangible Cultural Heritage in 2020.
Chef's Notes
Equipment Tips
- mixing bowl
- baking stone or sheet
- bench scraper
Garnishing
olive oil, sea salt
Accompaniments
bigilla, gbejniet cheese
The Story Behind Ftira
Ftira is Malta's ancient bread, with roots stretching back to Phoenician times. The Gozitan version, recognized by UNESCO, uses a traditional sourdough starter passed down through generations of bakers. It remains a daily staple across the Maltese islands.
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