Ftira Għawdxija

Gozo-style ftira: a rustic baked flatbread topped with potato and Mediterranean flavourings. Il-Ftira was inscribed on UNESCO's Intangible Cultural Heritage list in December 2020, Malta's first entry.

• Serves: 4 people
• Preparation: 30 min
• Cooking: 35 min

Ingredients

Dough

• 500g strong bread flour
• 7g dried yeast
• 1 tsp salt
• 1 tsp sugar
• 300ml lukewarm water
• 2 tbsp olive oil

Topping

• 2 medium potatoes, very thinly sliced
• 2 ripe tomatoes, sliced
• 1 small onion, thinly sliced
• 2 tbsp tomato paste (kunserva)
• 2 tbsp capers, rinsed
• 60g olives, pitted
• 6-8 anchovy fillets or 1 small tin tuna, drained
• 1 tsp dried oregano
• Olive oil, for drizzling
• Salt and black pepper to taste

Method

1. Prepare the yeast dough and leave it to rise until doubled.
2. Slice the potatoes paper-thin and toss them with olive oil and seasoning.
3. Stretch the dough in an oiled pan, keeping a slightly thicker rim.
4. Layer on tomato, potato, onion, olives, capers and the chosen tuna or anchovies without overloading the centre.
5. Bake in a very hot oven until the base is crisp, the rim is browned and the potatoes are tender.