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:
They look super amazing Karl!! Can't improve on perfection!!
Thanks Gin! Hahahaha :)
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
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?
@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.
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