Great video! Thank you

That is perfect you made my mouth watering. Thank you. Alfred from Victoia

Just tried it... unbelievable result! Thank you for sharing!!

Unless there is a layer of fat inbetween all those layers when you turn and fold.. You aren't getting any layering effect whatsoever. .You are only working the gluten in the dough and making the dough tougher.

Anyone any idea how many calories in a pastizzi

Can you tell me what temperature to cook the Maltese bread in a gas pizza oven and how long to cook the bread for

Thanks Patrick. I made it and it was great despite my stuff ups. I would recommend watching the video a couple of times and taking notes. I halved the ingredients but made the mistake of baking one loaf instead of two.. Definitely a keeper.

I don't think the proportions are correct. Actually it's 50/50 water flour, I tried this recepie more times but it's impossible to fold and stretch the daugh as you do in the video, its too mich liquid.

can i freeze the dough

Which flour do you use please?

This isn’t Maltese bread. I lived there for years and this isn’t it.

I used to live in Malta, in Swieqi. It was a dream to always buy pastizzi. I haven't had one in 10 years 😢 my heart cries for this pastry. I'll give it a try but I find it difficult to recreate the same taste

Every other recipe for pastizzi I've seen, they rubbed the margarine over the dough before folding it over.

I tried this and i got my dough very sticky not like. Yours that i cant do the fold thing like you where doing as it was sticking too much. It jusy came like Slime 😂😂 what was wrong i dont know

Could you please give your recipes in grams too? There are different cups sizes and they can vary by quite a lot. Thank you.

love the bbq in the Australian kitchen. I really want to try to make pastizzi's, your video was well done and informative

Unfortunately old traditions are dying and the corporate world is taking over. They call it progress , I call it murder.....rip Malta stuck in the eu pocket of being whitewashed into a brusselsburger

Now i know why my nanna had strong arms 😅

OMG!!!! I’m leaving for Malta after waiting 50 years to go back!!! The whole reason for going back is for this bread!!! Thank you my friend a million thank you!!!!

Thankyou I am goingto trythem

Cant wait to try it, ill let you know....

THE DOUGH ISS MUCH TOO FLUVVY. NOT GOOD TO FORM IT AND IT SINKS INTO FLAT BREAD ATT HIS WAY.

Can't beat maltese bread!!!

Thanks for the video Patrick, I'm going to have to try it as I was born and lived in Birgu until I was 6 years old. We had a bakery a few doors from where we lived who made such delicious bread. I still remember the amazing aroma of this bread; have never smelled it again anywhere. I always take a whiff of fresh French, Italian or Sourdough but they never smell the same as the most delicious bread in the world, Maltese Hobz especially with vine ripened tomatoes, olive oil, olives, salt and pepper. What a meal!

Where does the BIGA come from?

Why can't you use your hands to roll the dough into shape?

I'm watching with the volume down, as I'm trying to put my little one to 😴 lol why doesn't the dough stick to the surface? I'm dying to make these for my father xx

Is the stretching important? Can I do without it? Pl info me as i would like to try this.

Grazzi hafna Pat :-). Melbourne here. Maltese born and bred. Miss the traditional stuff so bad! Will try this for sure, making hobz biz-zejt and ftira 🙂

Great job! I just want to clarify for your viewers that the 10 times rolling out the dough and folding is specifically for developing the gluten matrix in the dough. Resting overnight in the fridge will allow time for the gluten matrix to develop naturally and you will be able to perform less stretch and folds. I should also mention. NOT that I am an expert on Pastizzi dough but that the 65% hydration he is using in this recipe may be a little too wet. caveat being that Pace is correct in that flour is different depending on brand and location in the world. Many recipes use a low hydration as low as 40% so just experiment with your flour and see what works for you. And remember to always allow time for your dough to rest. Its ready when you can poke your finger into it and the hole stays. Its different for bread dough but that's another subject.

Thankyou so much we wish that you sell them in Adelede

Hello, quick question for you, please - if I were to bake this as 4 smaller rolls, rather than 2 bigger ones, would I need to reduce the baking time? If so, what do you recommend? Thank you!

it’s a joke

my goat

Hi Patrick and thank you for your videos! For the Biga, when you start feeding it daily after the initial 48 hrs, do you need to do any discard or you keep all the Biga and just add the feed to it? Thank you!

What is a biga.,.

He put a “ starter” in first, what is the contents of the starter

I'm wondering where you got the instructions for shaping or why you adopted that particular approach. In the Unesco documentary at kzbin.info/www/bejne/hJe3eIyOgrRooNE while it doesn't discuss methods in detail several shots clearly show the bread being flattened by pressing and stretching out by hand rather flatter and then tearing and shaping the hole in the center--totally different from what's shown here! I'm sure your bread is delicious, but if it's totally different in how it's made, it begs the question of what defines "ftira", and what led you to adopt the method shown here...? Just curious! I've been interested in this bread and couldn't find much online ...

Can you please tell me why when I'm cupping the pastry to fill that the pastry layers split apart?

Drooling!!!

This has given me the best results of any thar I have seen. I have now made this a few times and made a couple of changes, nothing big but found it helped. I put a table spoon of olive oil in the mix. 700g hard flower 100g strong wholemeal flower (Both put through a Strainer/Sieve to add air to the flower) 700ml water not 800. Olive oil wiped around the container to stop it sticking. When ready to shape I put it on a bed of flower like they do in the bakers to realy get it well flowered. I put a cast iron lid from my Dutch oven in the oven to get ready hot and then off I go lol. With this method I've found that I don't need to do so many folds.. Thank you so much for putting the time in to make this... its really been amazing 👏

I used to help my nunnu make pastizzi when I was a little kid. Now, in my 50’s, I’m one of the few left who can still make them. Such great memories. 🇲🇹

Love how passionate you are with your Maltese cooking but why are you mixing two different methods of making pastizzi pastry. You either do the roll and fold which is the French way of making flaky pastry or the traditional Maltese way of roll and stretch method. If I had to make pastitzzi your way I wouldn't bother. As one comment below stated it's a lot of work. Professional pastizzi bakers use the roll and stretch method. Once your dough is made and rested for a short time just go straight to the roll it out long and wide then butter it all over and start your rolling and stretching to make your long thick sausage to bag and place in the fridge overnight. If you like you can make the pastizzi after a couple of hours in the fridge if time is an issue. I was taught by my mates who were taught by and worked with their late father George Zammit who made pastizzi for the Adelaide Australia Maltese community. I've never seen anyone mix both methods and looks like a lot of extra work for nothing. Georges pastizzi were always flaky and delicious with that lovely crunch when cooked well. Try it this way and let us all know how you found them. Lot's of people would look at the work that goes into just making the pastry your way and be turned off making them. Cooking should always be made as simple as possible. At the end of the day If they taste great as I'm sure your pastizzi are is what matters. I can see you love your Maltese cooking.

For those who don’t have the strength in their arms to roll the dough 10 times, my mom only rolled and folded it three times. After placing in fridge overnight, she rolled the dough almost see-through thin and then rolled and stretched as she went along. Her Pastizzi were super flakey.

Why do pastizzi end up in a pool of lard when they get baked?

tidher kważi perfetta, imma insejt il-kappar

Thankyou for taking the time to share your recipe and also the making the pastizzi, much appreciated

Hi I'm from Texas married into a maltese family here and your technique looks good going to try it!

Grazzi Hafna. Pastizzi in Toronto is getting expensive & the good old bakers retired. I always wanted to make my own.

As a Maltese Australian it’s so nice to see other people making them