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MALTESE FTIRA
Picture of MALTESE FTIRA
- Cook time 20 min
- Prep time 20 min
- Author Jamie
- 600 g bread flour
- 3 teaspoons yeast
- 2 teaspoons salt
- 1½ teaspoons sugar
- 6 tablespoons olive oil
- 320 ml warm water
- Toppings ingredients 1:
- sliced tomatoes (2 large)
- anchovies (small tin)
- 3 sliced boiled potatoes
- black olives sliced (about 10)
- 2 cloves sliced garlic
- chopped basil
- salt and pepper
- olive oil
- (other options can include sliced onions, capers, other herbs as you wish)
- Topping option 2:
- 3 fresh ricotta
- lightly beaten egg
- 3 sliced boiled potatoes
- caramelised onions (made using 2 sliced onions fried for 20min, then add 2tb brown sugar, 2tb balsamic vinegar. Fry for a further 10 min)
- rosemary (fresh or dried)
- salt and pepper
- olive oil
- (other options parmesan cheese, sliced garlic, sliced Maltese sausage)
- semolina and olive oil to place on the tray
INSTRUCTIONS
Prepare the dough first. Place all the dry ingredients in a large bowl and mix. Mix together the water and oil and slowly add to the dry mixture, mixing as you go along. You should end up with a soft dough which you can start to knead. Knead the dough on a flat surface for about ten minutes until the dough is smooth. You can either leave in a covered bowl in a warm area for at least 3 hours, or once left outside you can then cover in cling film and place in the fridge overnight. Once the dough is ready cut into 4 equal size pieces Preheat oven to 200C. Place some flour on a flat surface and with a rolling pin roll out in the shape of your tray (I used a small rectangular tray). Roll the dough larger than your tray as the dough tends to spring back once placed on the tray. In your tray add some olive oil and sprinkle some semolina on top. Place the dough onto your oiled tray. On your ftira start by spreading some olive oil. For topping 1: Lightly crush a few tomato slices and spread on your ftira. Add all the other ingredients but add the potatoes last. Lastly add some salt and pepper. For topping 2: Mix together your cheese and eggs. Place some oil on your ftira and then add the cheese and egg mixture. Add your caramelised onions and then top with potatoes. Add the rosemary, and salt and pepper. I also like to fold the edges of your ftira a little to give a more rustic effect. Place your ftira in the oven for about 20 minutes until the edges of the dough looks golden brown. The ftira is ready to serve
Reviews
4 months
Having a passion for exploring global cuisines, I decided to take on the challenge of preparing a traditional Maltese delicacy - Ftira. This recipe captured my imagination with its delicious toppings and promises of a delightful dining experience.
To start, I mixed the bread flour, yeast, salt, and sugar in a large bowl before adding the warm water and olive oil. The dough came together beautifully, and after kneading it for about ten minutes, it turned smooth and elastic. I chose to refrigerate the dough overnight, and the next day, it was perfectly ready for the final steps.
Preheating the oven to 200°C, I rolled out the dough on a floured surface, making sure to create a shape slightly larger than my baking tray to account for any springing back. The addition of semolina and olive oil on the tray added a lovely rustic touch.
For Topping Option 1, I started by lightly crushing tomato slices and spreading them over the dough, followed by a tantalizing combination of anchovies, black olives, sliced garlic, and chopped basil. The boiled potatoes added a hearty element, and a sprinkle of salt and pepper rounded off the flavors. The aroma filling the kitchen was simply irresistible.
For Topping Option 2, I mixed fresh ricotta with beaten eggs and spread it over the dough, creating a creamy base. The caramelized onions, combined with sliced boiled potatoes and rosemary, promised a burst of savory goodness. I couldn't resist adding a touch of sliced garlic and Maltese sausage, making the toppings more diverse and exciting.
Placing the prepared Ftira in the oven, I eagerly awaited the moment when its golden brown edges would signal its readiness. The aroma that filled my home during baking was heavenly, and I couldn't wait to dig in.
As I served the Ftira fresh from the oven, its appearance was as delightful as its scent. The crust was perfectly golden and crisp, while the toppings created a colorful mosaic of flavors and textures. With each bite, I savored the unique combination of ingredients, the tanginess of the tomatoes, the subtle sweetness of caramelized onions, and the richness of the ricotta and eggs.
This Maltese Ftira recipe is a gem that brought the taste of Malta into my home. The flavors were authentic and memorable, and I couldn't be prouder of my culinary achievement. Whether you're an experienced cook or a novice in the kitchen, trying this recipe is a must for any food enthusiast looking to indulge in a delightful and traditional Mediterranean treat.
With its versatile toppings, the Ftira allows for creativity and personalization, making it perfect for family gatherings, brunches, or a special dinner. If you're ready to embark on a culinary adventure and bring a taste of Malta to your table, don't miss the chance to try this fantastic homemade Ftira recipe. Your taste buds will thank you!