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Il-Kċina

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Recipe of the Month
MALTESE/GOZITAN FTIRA
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
FTIRA GHAWDXIJA
COOK TIME 20 mins TOTAL TIME 20 mins
INGREDIENTS
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For the dough:
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600 grams bread flour
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3 teaspoons yeast
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2 teaspoons salt
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1½ teaspoons sugar
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6 tablespoons olive oil
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320 ml warm water
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Toppings ingredients 1:
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sliced tomatoes (2 large)
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anchovies (small tin)
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3 sliced boiled potatoes
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black olives sliced (about 10)
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2 cloves sliced garlic
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chopped basil
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salt and pepper
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olive oil
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(other options can include sliced onions, capers, other herbs as you wish)
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Topping option 2:
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3 fresh gbejniet or ricotta
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lightly beaten egg
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3 sliced boiled potatoes
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caramelised onions (made using 2 sliced onions fried for 20min, then add 2tb brown sugar, 2tb balsamic vinegar. Fry for a further 10 min)
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rosemary (fresh or dried)
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salt and pepper
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olive oil
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(other options parmesan cheese, sliced garlic, sliced Maltese sausage)
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semolina and olive oil to place on the tray
INSTRUCTIONS
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Prepare the dough first.
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Place all the dry ingredients in a large bowl and mix.
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Mix together the water and oil and slowly add to the dry mixture, mixing as you go along.
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You should end up with a soft dough which you can start to knead.
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Knead the dough on a flat surface for about ten minutes until the dough is smooth.
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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.
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Once the dough is ready cut into 4 equal size pieces.
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Preheat oven to 200oC.
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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.
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In your tray add some olive oil and sprinkle some semolina on top.
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Place the dough onto your oiled tray.
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On your ftira start by spreading some olive oil.
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For topping 1: Lightly crush a few tomato slices and spread on your ftira. Add all the other ingredients but add the potatoes last.
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Lastly add some salt and pepper.
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For topping 2: Mix together your cheese and eggs.
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Place some oil on your ftira and then add the cheese and egg mixture.
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Add your caramelised onions and then top with potatoes.
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Add the rosemary, and salt and pepper.
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I also like to fold the edges of your ftira a little to give a more rustic effect.
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Place your ftira in the oven for about 20 minutes until the edges of the dough looks golden brown.
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Serve immediately.
