Ftira
The Quirky Foodster Team
Ingredients
- Bread flour — 4 cups (500 g / 1 lb 2 oz)
- Warm water — 1.5 cups (360 ml / 12 fl oz)
- Active dry yeast — 2 tsp
- Salt — 2 tsp
- Olive oil — 1 tbsp
Method
- Dissolve the yeast in the warm water and let sit for 10 minutes until foamy.
- Combine the flour and salt in a large bowl, then add the yeast mixture and olive oil.
- Mix and knead for 10 minutes until smooth and elastic.
- Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and shape into a flat round, then use your fingers to press a hole through the centre, stretching it into a ring shape.
- Place on a baking tray, cover, and let rise for a further 20 minutes.
- Preheat the oven to 220°C (425°F) and bake for 20–25 minutes until golden and hollow-sounding when tapped.
Introduction: A distinctive ring-shaped Maltese bread with a chewy crust and open crumb, the base for many of the island’s savoury snacks.
Cultural Background: Ftira has its own protected geographical status in Malta, its unique shape and texture the result of generations of local bakers refining a traditional dough recipe suited to the island’s wood-fired ovens.
Tips: Stretch the centre hole generously, as it will partially close up during the final rise and baking. A hot oven is essential for developing ftira’s characteristic chewy crust.
Variations: Sprinkle the top with sesame seeds before baking. Split and fill with tomato, tuna, capers and olives to make a ftira sandwich, a popular way to serve it.
Storage: Store at room temperature wrapped in a cloth for up to 1 day; freeze for longer storage.
Reheating: Warm in an oven at 180°C (350°F) for 5–8 minutes to refresh the crust.
Nutrition: Per serving (approx., 1 slice): 170 kcal, 5 g protein, 2 g fat, 32 g carbohydrate.
FAQs:
Q: What makes ftira different from other breads?
A: Its distinctive ring shape and chewy, slightly
Q: Can ftira be used for sandwiches?
A: Yes, it’s a very popular base for a filled ftira sandwich with
- Bread flour — 4 cups (500 g / 1 lb 2 oz)
- Warm water — 1.5 cups (360 ml / 12 fl oz)
- Active dry yeast — 2 tsp
- Salt — 2 tsp
- Olive oil — 1 tbsp
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