I don’t think it would be appropriate to have a blog called Tal-Forn and not include the best bread recipe ever! Anyone who has ever tried it has given it 5 stars and I guarantee that if you try this, you won’t be disappointed and we’ll be bread friends for life!
In fact, this recipe has made me quite a few friends, from around the world. But first let me tell you a little bit about how it came to be.
When we came to live in the United States, back in 1994, there were quite a few things I missed, but nothing more than a good loaf of Maltese Bread! I tried the fancy bakeries and the not so fancy stores but nothing came close, so within a week of settling down, I got my first bread machine! It was and still is the most used gadget in my kitchen to date! I’m actually on my third one which is less than a month old and a gift from my lovely family in Malta…love you guys soo much!
So I’ve been making bread for years and years but I still had not come close to the taste and texture of the Maltese Ftira that everyone falls in love with on their first visit to the lovely Island of Malta. Every now and then, I’d do a search for nothing, but never gave up. Then along came fb and there it was…the recipe I’d been looking for all these years on Ilovefood.com. It was quite a detailed recipe from a Linda Speight from London!! The thing that captured my interest from the get go, was her first sentence, which went something like “This is much easier than it sounds…”. Plus she had written the recipe in so much detail that I thought there was no way I could fail! And so I set on another mission to see if this was the recipe of my dreams.
Being an avid baker, I had all the ingredients on hand and started making the starter, which I’d always found intimidating. And the rest is history. The best part though, is that Linda and I are best of friends. We bonded over bread and we now chat all the time, sharing recipes and talk about food and weather and everything in between!!
Ok…so if you googled Maltese Bread or Ftira and Google brought you to my blog, you must be eager to get started and make this delicious bread in your own kitchen. I have tried making this recipe with AND without a bread machineand I have to admit that this ONLY works with a bread machine.
Recipe…
You have to have a starter….if you don’t, don’t worry, it’s really easy to make your own…
All you need is a clean jar and some flour and water.
Put a tablespoon each of water and flour in a clean jar and stir with a plastic spoon or chopstick which is what I use and cover. They say metal is not good…not sure why and I don’t ask questions. Store in a warm place away from direct sunlight.
Do this every day…each morning, add another tablespoon of water and a tablespoon of flour, and stir and cover…for seven days…and on the eighth day, you’re ready to start on your first loaf/rolls/ftira/pizza/focaccia…oh so many things you can make!!
In the bread machine pan, put
Ingredients
120gr starter
300gr cups water
(together the starter and water should weigh 420gr)
420gr-450g high gluten flour (depending where you live)
2 tsp sugar
2 tsp salt
2 tblsp olive oil
1 1/2 tsp yeast
Put everything in the bread machine on thedoughcycle. When it’s done, take out the dough and let it rest for about five minutes. Divide in 3 equal parts. Take each part and flatten it a bit to about 8-10 inch rounds. Tear a hole in the middle. Cover and let it rest until double in size for about half an hour but it really all depends on how warm your kitchen is. Bake at 425 for about 12-15 mins. Again, it depends on your oven, so keep an eye on it.
Now that you made this, don’t forget to feed your starter every day. Just add equal amounts of water and flour and this can go on for years! If you need to go on holiday or just need a break from making bread, just store the starter in the fridge. When you’re ready to use again, take it out, feed it and use it at room temperature.
Hope you enjoyed this post and if you make this bread, I’ll be very happy to hear how it turned out for you or answer any questions. Here’s to bread!!
FAQs
Ftira is actually a Maltese flat bread. The actual sandwich, loosely described as a tuna roll, will generally include tomato paste, olive oil, tuna and a variety of other Mediterranean ingredients such as olives, capers, sun dried tomatoes, Gozo cheeselets, pickled vegetables and fresh salad.
Is ftira a sourdough? ›
Il-Ftira: The Maltese flattened sourdough bread as an Intangible Cultural Heritage.
Why is Maltese bread so good? ›
A piece of old sour dough is incorporated into the fresh batch with aerates the dough giving it an airy chewy centre unique in taste and texture. Of course, one must highlight that this bread is cooked in stone-based ovens which enhances the taste and give a crispier crust.
What are the different types of Maltese bread? ›
Every Maltese is proud of this bread and it's famous for good reason. There are two different types of bread, the big loaf called Hobz Malti (Maltese Bread) and the round Ftira with a hole in the middle.
What is the national dessert of Malta? ›
Imqaret. A sugary legacy from the island's erstwhile Arab rulers, imqaret are deep-fried pastries stuffed with dates, citrus and spice. Small and snackable, imqaret were introduced to the island around the 11th century and are an intrinsic Maltese dessert.
What is ftira in English? ›
Ftira is a ring-shaped, leavened, Maltese bread, usually eaten with fillings such as sardines, tuna, potato, fresh tomato, onion, capers and olives. Regional variations include Gozo ftira, which is served more like a pizza than a sandwich.
Is Maltese bread sourdough or sourdough? ›
It's sourdough, it's healthy
Speaking of the recipe: Maltese bread is sourdough! Yes, there's some healthy perks going for it.
What is typical Maltese food? ›
Traditional Maltese food is rustic and based on the seasons. Look out for Lampuki Pie (fish pie), Rabbit Stew, Bragioli (beef olives), Kapunata, (Maltese version of ratatouille), and widow's soup, which includes a small round of Gbejniet (sheep or goat's cheese).
What is the famous Maltese bread? ›
Baked in a traditional wooden oven, the crusty ħobż can appear in various forms, perhaps the most common being the flattened ftira. The latter being so phenomenally tasty that it was added to the UNESCO Intangible Cultural Heritage List in 2020.
What is the most delicious bread in the world? ›
World's best breads: the list of winners
- Butter garlic naan (India)
- Nan-e barbari (Iran)
- Pan de yuca (Colombia)
- Focaccia di Recco col formaggio (Italy)
- Baguette (France)
- Naan (India)
- Piadina Romagnola (Italy)
- Tarte flambée (France)
A pastizz ( pl. : pastizzi) is a traditional savoury pastry from Malta. Pastizzi usually have a filling either of ricotta (pastizzi tal-irkotta or pastizzi tal-ħaxu in Maltese) or curried peas (pastizzi tal-piżelli in Maltese). Pastizzi are a popular and well-known traditional Maltese food.
What is the Maltese word for bread? ›
Ħobż is the Maltese word for bread.
Can I give my Maltese bread? ›
Dogs can eat bread, but only in moderation. Small amounts of plain white or brown bread are okay for dogs eager to try this staple human food, but it should be only given as the very occasional treat.
What is the history of FTIRa? ›
Its distinguishable flat shape has baptised it as ftira, from the verb fattar – meaning to flatten (the dough), as described by the linguist Giovanni Francesco Agius de Soldanis in his Damma – a 1766 dictionary, or the Italian equivalent schiacciata, as referred to when being prepared in the Order's bakery in 1742.
What is the Maltese version of pizza? ›
What makes this a ftira and not a pizza, which is what it seems at first glance, is the dough that is used which produces a unique taste. The toppings used vary but most seem to have sliced potatoes on top. One of the common ftira toppings include sliced tomatoes, anchovies/tuna, capers, olives and potatoes.
Why do Maltese people say ta? ›
The most common use is to state a fact and end an argument or discussion. Ta' is also frequently used in Maltenglish. E.g. We're not available on that date, ta'! This term of endearment literally means “my heart” and is the Maltese equivalent of “honey” or “dear.” It is also used in different contexts.
How do you say cheers in Malta? ›
Evviva ! Sahhiet typical maltese. I say it. Cheers i alway use it when i'am with friends.
What does Istra mean Maltese? ›
We've taken the liberty of choosing option c) for you, and with these phrases, you're bound to ace any conversation in Maltese. “Mela”- meaning “of course” “granted” “you are absolutely right” “Istra”- meaning “wow I'm impressed by what you are saying”
