Tuesday, April 2, 2013

Ftira (Maltese Flat Bread)

Follow the recipe for Maltese bread 

Divide the dough into 3-4 pieces, depending on how big you want your ftiras to be. Without kneading, gently open up dough into a flat circle and let rest for about 10 minutes.



After 10 minutes continue to expand the dough gently without kneading. Let rest for another 10-15 minutes, always covered in cling film otherwise the top will dry out.


With these resting periods, you will notice that after each rest, you can stretch out the dough a little further. Cut a hole in the middle, dust with some flour, place on a floured peel and pop on pizza stone in a 450 oven for about 15-20 mins.


End Result :-)



*This bread has no preservatives in it therefore it will go stale in a matter of hours. When I bake ftiras, I usually consume one right after it cools down and freeze the rest wrapped tightly in a freezer ziplock bag. To warm up, preheat over to 450 degrees, brush the top with some water and pop in the over for 5-10 minutes and the bread will be as good as new! 



5 comments:

gingin said...

They look super amazing Karl!! Can't improve on perfection!!

Karl Gambin said...

Thanks Gin! Hahahaha :)

ted said...

We just visited Valletta and had a Ftira in Nenu the baker. They served theirs with a topping like a pizza, but it was really tasty. Can you amplify on how this is done? Ted

ted said...

We just visited Valletta and ate Ftira at Nenu the bakers. Theirs was filled with a topping like a pizza, but much better. Can you amplify?

Karl Gambin said...

@TED

Usually you can just slice the ftira horizontally and then prepare it like pizza, sauce, cheese and toppings and bake/broil in an oven.