How to Make Maltese Ftira | Traditional Sourdough Flatbread Recipe | Ħobż biż-żejt

I used my own recipe to make a traditional Maltese sourdough flattened, better known as Ftira.
Ftira is a ring-shaped bread famous in Malta and Gozo, also known as Ftira Ghawdxija.
Ftira is a beloved staple in Malta, known for its unique texture and rich flavor.
Whether you’re a seasoned baker or a beginner, this step-by-step guide will help you create this iconic bread at home.
Maltese ftira is a bread also known as Ħobż biż-żejtt (bread with oil).
It is usually eaten with local ingredients such as tuna, olives, onions or pickled onions, broad beans, capers and gbejna tal bzar (peppered goat cheese).
This type of bread is served on these islands, and also served as a pizza differently with potatoes and Maltese sausage.
Maltese ftira is the first local product to be included in the UNESCO Intangible Cultural Heritage of Humanity list.
If you visit the islands of Malta and Gozo, don't miss to try the Ftira Bread.
Hope you enjoy this video.
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Maltese Ftira Recipe:
• 160g Sourdough Starter
• 480g Bread Flour
• 340g Filtered Water
• 12g Salt
Toppings:
• Tomato paste
• Tuna
• Olives
• Capers
• Broad Beans
• Gbejna tal bzar (Pepper goat cheese)
• Olive Oil
• Basal Tal-Pickles (Pickled onions)

[@marcus2515]

Excellent thanks I think I will try to make something similar here in Argentina Today I will go to the bakery to see if they have sour dough bread Thanks

[@foodnbake]

Thank you for your comment, yes, you should try ❤😊

[@antoinepisani5271]

The best Maltese Bread ever ❤

[@gianfrancosantangelo3391]

These are good things.Keep posting and good work.

[@foodnbake]

Thank you so much

[@Supacrazyguy]

Good Job Bro!

[@foodnbake]

Thank you so much

[@irinapisani]

Great Maltese Ftira!!! 👋👌

[@foodnbake]

Thank you

[@annapetri-satter844]

Hello Antoine, thank you for sharing the recipe! I was wondering though how long you approximately leave the dough for the bulk fermentation after laminating it?

[@foodnbake]

Hello, Thank you for your comment, I leave the dough to rise about 75% before shaping from the initial stage.

[@annapetri-satter844]

Did work 😊 I added some tiny amount of fresh yeast after the fermentolyse, but not more than a tiny lump the size of a pea. Made the recipe twice and worked out well both times. The bulk fermentation took less than an hour at hot summer weather and 2 hours at cooler temperatures, I guess it depends a lot on weather, flavour, condition of the starter and, for cowards like me, amount of additional yeast. However, the results are really worth the effort!

[@foodnbake]

@annapetri-satter844 Thank you so much that you tried my recipe and you are happy with it the result. Yes the weather is take part of the process. Here in Malta with high humidity is more hardly to work with dough. As you mentioned the temperature in your environment is the key factor. But for me this is the most delicious bread. Thank you for watching my recipes.

[@iandewar5620]

Excellent, this answers the question that I had. The instruction for bulk fermentation gets lost with the guitar music. Perhaps a bit quite for future videos. Many thanks.

[@foodnbake]

@iandewar5620 Thank you for commend and especial for your note.

[@drmichaela.riccioli4147]

Autolyse is without the starter ?

[@foodnbake]

Yes and I agree with you.Preferable Flour and water, but still with starter can develope the glueten .

[@drmichaela.riccioli4147]

@@foodnbakeyes indeed it works well :))

[@foodnbake]

@@drmichaela.riccioli4147 Thank you so much

[@nibinbabu1548]

🤤🤤🤤

[@foodnbake]

Thank you

[@marjucca100]

What is sourdough and where do I find to buy it. Thanks

[@foodnbake]

Sourdough is a natural yeast. Is a process made from water and flour. I have video how to make it. If you live in Malta I can give you. Thank you

[@MrUnivlas]

Prosit Anoine. Min fejn insib nixtri dqiq tal-hobz jekk joghgbok?

[@foodnbake]

Grazzi hafna. Supermarkets issib fil- health section organic flour green packet.

[@drmichaela.riccioli4147]

Grazzi hafna hafna - lovely recipe

[@foodnbake]

Thank you so much

[@AngusSpiteri177]

From where one can buy a plastic container similar to the one used for bulk fermentation in Malta?

[@foodnbake]

@AdamSpiteri177 This I bought it from Amazon, not from Malta