Maltese Ftira Recipe | Traditional sourdough flattened bread | Ħobż biż-żejt

I used my own recipe to make a traditional Maltese sourdough flattened, better known as Ftira.

Ftira is a ring-shaped bread famous in Malta and Gozo, also known as Ftira Ghawdxija.

Maltese ftira is a bread also known as Ħobż biż-żejtt (bread with oil).
It is usually eaten with local ingredients such as tuna, olives, onions or pickled onions, broad beans, capers and gbejna tal bzar (peppered goat cheese).

This type of bread is served on these islands, and also served as a pizza differently with potatoes and Maltese sausage.

Maltese ftira is the first local product to be included in the UNESCO Intangible Cultural Heritage of Humanity list.

If you visit the islands of Malta and Gozo, don’t miss to try the Ftira Bread.

Hope you enjoy this video.

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Maltese Ftira Recipe:

• 160g Sourdough Starter
• 480g Bread Flour
• 340g Filtered Water
• 12g Salt

Toppings:
• Tomato paste
• Tuna
• Olives
• Capers
• Broad Beans
• Gbejna tal bzar (Pepper goat cheese)
• Olive Oil
• Basal Tal-Pickles (Pickled onions)

Hello friends and welcome back to my Channel today I will make the Mala I use sour dough a multies we call it ensilla we need flour water and salt Thea in Malta is very popular let’s start the Recipe first I will measure the sour dough after sour dough I put the water I dissolve the sour dough in the water as you can see the sour dough is dissolved we start to put the flour and mix together with the sour dough and water after I mixed the flour with the

Sourdough and water I will cover the bow and I will leave it for 15 to 20 minutes this is called AO Le I’m back after 15 minutes and I put the salt and continue to mix now I cover and I will leave it for another 15

Minutes I’m back after 15 minutes and I will start to make the first stretch and fold I cover again and I will leave it for another 15 minutes we do the second stretch and fold and we leave it for another 15 minutes 15 minutes pass we do the last

And the third stretch and fold I will leave it to rest for another 30 minutes now after 30 minutes we do lamination A Oh Now after lamination we put the dough in a clean container and we leave it for bulk Fermentation cover and leave it for bar Ferment the dough rise about 70% as you can see a lot of bubbles in the door now what we need to do is to put it on the counter we divide it in two and shave them to make them as ‘s da look how nicely bubbly the Do I divide the D in half I put some flour in the middle and I cut it I leave the dough for about 10 minutes and we come back to make the final shape I’m back after 10 minutes and now now I will start to shape Thea I will put flour on

Top I put some flour on the scraper I flip over the dough as you can see from here it’s sticky we open it I prepare the plate I will put rice flour that the door will not stick and I start to shape the D I will make some

Tation I put some flour on my hand to not stick I put more flour on the top and I start to roll it I close it and I place it on the plate I put more right flow and I cover I prepared the plate I put the rice flour I flip it over

I put more rice flour I close it and I leave it for about 1 hour and a half 1 hour and a half passed and now we start to bake Thea here we have the dough we put some flow on the top I sore it and now I put it in the Oven The is ready now it’s time to cut and fill in with the multis tradition ingredients as ingredients I have pepper go cheese pickled onion tuna olives broad beans Capers tomato paste and Olive oil I start to cut the pepper go cheese next I got theic onions all the ingredients are

Prepared now we can start to cut the now we start to prepare Thea with ingredients first we put the tomato paste next step is to put some olive oil we put tuna picking onions pepper go cheese broad beans olives and the last capers the is ready thank you for watching please

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