Recipe of the Month

 MALTESE/GOZITAN FTIRA

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We have come to know this flatbread topped with traditional Maltese ingredients as Gozitan ftira (ftira Ghawdxija). This makes 4 thin ftiras. The topping ingredients listed below are for 1 ftira.

Author & Photo Credit: www.amaltesemouthful.com (Marlene Zammit)

Cuisine: Maltese

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FTIRA GHAWDXIJA

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COOK TIME 20 mins TOTAL TIME 20 mins

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INGREDIENTS

• For the dough:

• 600 grams 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 gbejniet or 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

1. Prepare the dough first.

2. Place all the dry ingredients in a large bowl and mix.

3. Mix together the water and oil and slowly add to the dry mixture, mixing as you go along.

4. You should end up with a soft dough which you can start to knead.

5. Knead the dough on a flat surface for about ten minutes until the dough is smooth.

6. 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.

7. Once the dough is ready cut into 4 equal size pieces.

8. Preheat oven to 200oC.

9. 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.

10. In your tray add some olive oil and sprinkle some semolina on top.

11. Place the dough onto your oiled tray.

12. On your ftira start by spreading some olive oil.

13. For topping 1: Lightly crush a few tomato slices and spread on your ftira. Add all the other ingredients but add the potatoes last.

14. Lastly add some salt and pepper.

15. For topping 2: Mix together your cheese and eggs.

16. Place some oil on your ftira and then add the cheese and egg mixture.

17. Add your caramelised onions and then top with potatoes.

18. Add the rosemary, and salt and pepper.

19. I also like to fold the edges of your ftira a little to give a more rustic effect.

20. Place your ftira in the oven for about 20 minutes until the edges of the dough looks golden brown.

21. Serve immediately.