[{"data":1,"prerenderedAt":392},["ShallowReactive",2],{"recipe:ftira":3,"recipe:country:malta":174},{"slug":4,"title":5,"nativeName":6,"pronunciation":7,"countrySlug":8,"emoji":9,"summary":10,"intro":11,"story":12,"whyThis":13,"tips":18,"substitutions":25,"variations":38,"serveWith":48,"storage":50,"faq":51,"equipment":67,"baseServings":72,"prepMinutes":73,"cookMinutes":74,"restMinutes":75,"difficulty":76,"course":77,"diet":79,"mainIngredients":84,"ingredients":88,"instructions":119,"nutrition":151,"images":157,"keywords":167,"publishedAt":172,"updatedAt":172,"authorSlug":173},"ftira","Ftira (Maltese Ringed Sourdough Flatbread)","Ftira","FTEE-ra","malta","🥯","The flat, ring-shaped cousin of Maltese sourdough — a blistered, chewy loaf with a hole pulled through the middle, baked dark and split open for oil, kunserva and tuna.","Ftira is the flattened member of the Maltese bread family: the same slow, sour, wet dough as the tall ħobż tal-Malti, but pressed out into a disc, opened at the centre into a ring and baked hard and fast so the crust blisters and the crumb stays chewy rather than airy. It is not a crisp flatbread and not a bagel. Split horizontally it becomes the standard vehicle for ħobż biż-żejt — olive oil, kunserva, tuna, capers and olives — and it is eaten far more often as a filled sandwich than as plain bread.","Bread carries unusual weight in Malta for straightforward historical reasons. The islands could never grow enough grain to feed themselves, imported most of what they ate, and lived through repeated sieges and blockades in which flour was the thing that ran out first. Wasting bread is still treated as close to shameful, stale loaves are used rather than binned, and the sourdough tradition survived the arrival of industrial yeast because bakeries kept feeding the same leaven, the ħmira, rather than buying a new one each morning. In 2020 UNESCO inscribed il-Ftira, the culinary art and culture of flattened sourdough bread in Malta, on its Representative List of the Intangible Cultural Heritage of Humanity — recognition aimed at the practice and the bakeries as much as at the loaf.\n\nThe shape is functional. Flattening the dough and opening a hole in the middle gives a much larger proportion of crust to crumb and lets a very wet dough bake through quickly in a hot wood oven at the end of the firing, when the temperature is falling. That density of crust is exactly what a ftira needs to do its main job: hold a wet filling of oil-soaked tomato and tuna for hours without collapsing, which made it a field lunch and a fisherman's lunch long before it was anything else. The hole also made loaves easy to hang or thread onto a pole for delivery.\n\nConfusingly, Gozo uses the same word for something quite different. A Gozitan ftira is a flat sourdough base baked with toppings — sliced potato, tomato, olives, anchovy, ġbejniet, sometimes egg — either open like a pizza or sealed as a double-crusted pie, and it belongs to the same island tradition that produced the Sicilian sfincione across the water. Maltese ftira, the ring loaf here, is the plain bread that gets filled after baking rather than before. Both are genuinely local, and neither is a variant of the other so much as two uses of one word meaning, roughly, a flattened thing.",[14,15,16,17],"Overnight biga builds real sour depth without keeping a sourdough starter alive.","High hydration gives the open, chewy crumb that holds oil without turning to paste.","Baked very hot with steam, which is what produces the blistered Maltese crust.","The ring is opened by hand rather than cut, so the rim stays sealed and puffs properly.",[19,20,21,22,23,24],"Start the biga the night before and leave it at cool room temperature. Rushed in a warm kitchen it goes yeasty and sweet instead of developing the lactic sourness that defines Maltese bread.","The dough should feel slack and tacky, not firm. Adding extra flour to make it easier to handle is the fastest way to a tight, cakey crumb with no blisters.","Open the centre hole with your fingers and stretch it wide — at least 8 cm. It closes considerably in the oven, and a small hole means a soggy middle.","Bake on a preheated stone or an upturned heavy tray at full oven temperature. A cold tray absorbs heat from the base and the loaf sets before it has finished expanding.","Throw a cup of water into a hot tray at the bottom of the oven as the bread goes in. Without steam in the first minutes the crust sets early and stays pale and matte rather than blistering.","Cool on a rack for at least 30 minutes before splitting. Cut hot, the wet crumb compresses under the knife and goes gummy.",[26,30,34],{"original":27,"swap":28,"note":29},"Biga made with commercial yeast","150 g active sourdough starter at 100% hydration","Closer to how Maltese bakeries actually work. Reduce the main dough water by about 25 ml and expect the bulk ferment to take roughly twice as long.",{"original":31,"swap":32,"note":33},"Strong white bread flour","80% bread flour with 20% fine semolina","Gives a slightly yellow crumb and a sandier crust, common in bakeries that also make Sicilian-style loaves. Semolina absorbs less water, so hold back 20 ml.",{"original":35,"swap":36,"note":37},"Baking stone","Heavy cast-iron pan or an upturned baking tray, preheated for 45 minutes","Any dense preheated surface works. What matters is that the base of the loaf meets something already at full heat.",[39,42,45],{"name":40,"description":41},"Ftira Għawdxija (Gozitan ftira)","A flat sourdough base topped with thinly sliced potato, tomato, olives, capers and anchovy or ġbejniet and baked like a pizza, or sealed under a second sheet of dough as a double-crusted pie.",{"name":43,"description":44},"Ħobż biż-żejt","The standard use for a plain ftira: split it, rub the cut faces with tomato and kunserva, soak with olive oil, then fill with tuna, capers, olives, onion and sometimes ġbejniet.",{"name":46,"description":47},"Ftira tal-bajd","A Gozitan version with eggs cracked onto the topping in the last minutes of baking, so the whites set while the yolks stay soft.",[49],"Olive oil, kunserva, tuna in oil, capers, olives and sliced tomato, all piled into the split loaf.","Ftira is at its best on the day it is baked and genuinely good for a second. Keep it in a paper bag or a cloth, cut side down on a board — a plastic bag softens the crust within hours and that crust is the point of the loaf. It stales quickly because of the high crust ratio, but stale ftira is useful rather than wasted: torn into soups, soaked and squeezed for stuffings, or blitzed for breadcrumbs. Whole loaves freeze well for a month; refresh from frozen for 8 minutes at 200C.",[52,55,58,61,64],{"question":53,"answer":54},"What is the difference between ftira and Maltese bread?","They are made from the same sourdough. Ħobż tal-Malti is shaped as a tall round loaf with a thick, dark, blistered crust and an open crumb, while ftira is the same dough flattened into a disc with a hole opened through the middle, giving far more crust in proportion to crumb. Ftira is usually split and filled; the round loaf is more often sliced.",{"question":56,"answer":57},"Why does a ftira have a hole in the middle?","The hole is practical rather than decorative. Opening the centre increases the surface area so a very wet dough bakes through quickly in a falling wood oven, and it produces the high crust-to-crumb ratio that lets the bread hold an oily filling for hours without going to mush. Historically it also made loaves easy to thread onto a pole for carrying and delivery.",{"question":59,"answer":60},"Is Gozitan ftira the same thing?","No. In Gozo the word ftira usually means a flat sourdough base baked with toppings such as potato, tomato, olives, capers and anchovy, either open like a pizza or closed under a second layer of dough as a filled pie. The ring-shaped Maltese ftira is a plain bread that is filled after baking. Both are traditional and the shared name simply describes something flattened.",{"question":62,"answer":63},"Can I make ftira without a sourdough starter?","Yes. An overnight biga — a stiff pre-ferment made with flour, water and a very small amount of commercial yeast, left 12 hours at cool room temperature — develops much of the acidity and flavour depth that a starter would provide. It will be slightly milder than a true Maltese ħmira loaf, but the crust and crumb are close.",{"question":65,"answer":66},"Why is my crust pale and smooth instead of blistered?","Two things usually cause it: not enough heat and not enough steam. The oven needs to be at its maximum with a preheated stone or heavy tray, and water must be introduced in the first few minutes so the surface stays moist long enough to expand before it sets. A dough that was too stiff or under-fermented will also refuse to blister.",[68,69,70,71],"Baking stone or heavy tray","Large mixing bowl","Bench scraper","Cooling rack",4,30,20,900,"medium",[78],"bread",[80,81,82,83],"vegan","vegetarian","dairy-free","nut-free",[85,86,87],"flour","yeast","olive-oil",[89,94,98,102,105,108,111,115],{"ref":85,"qty":90,"unit":91,"name":92,"group":93},200,"g","strong white bread flour","For the biga",{"qty":95,"unit":96,"name":97,"group":93},130,"ml","cool water",{"ref":86,"qty":99,"unit":100,"name":101,"group":93},0.5,"tsp","dried yeast",{"ref":85,"qty":103,"unit":91,"name":92,"group":104},400,"For the dough",{"qty":106,"unit":96,"name":107,"group":104},270,"lukewarm water",{"qty":109,"unit":91,"name":110,"group":104},12,"fine sea salt",{"ref":87,"qty":112,"unit":113,"name":114,"group":104},1,"tbsp","olive oil",{"ref":116,"qty":117,"unit":113,"name":118,"group":104},"semolina",3,"fine semolina, for dusting",[120,124,128,132,136,140,144,148],{"title":121,"text":122,"tip":123},"Mix the biga the night before","Stir the biga flour, water and yeast into a rough, stiff paste with no dry pockets left. Cover and leave at cool room temperature for 12 to 16 hours, until it has risen, fallen slightly and smells sharply sour rather than sweetly yeasty.","If your kitchen is warm, use cold water and put the bowl somewhere cool. Too warm and it ferments fast, sweet and shallow.",{"title":125,"text":126,"timerSeconds":127},"Combine and autolyse","Tear the biga into the remaining flour and add all but 50 ml of the lukewarm water. Mix to a shaggy mass with no dry flour left, then cover and rest for 30 minutes so the flour hydrates fully before any real kneading begins.",1800,{"title":129,"text":130,"timerSeconds":131},"Add salt and develop the dough","Sprinkle over the salt and the remaining water, then squeeze and fold the dough in the bowl until it comes back together. Add the olive oil and work it in. Fold the dough over on itself four times at 30-minute intervals over the next two hours; it will go from slack and rough to smooth and stretchy.",7200,{"title":133,"text":134,"timerSeconds":135},"Bulk ferment","Leave the dough covered until it has risen by about three quarters and the surface is domed and dotted with bubbles, roughly 1 to 2 hours more depending on the kitchen. It should wobble when you shake the bowl and feel airy rather than dense.",5400,{"title":137,"text":138,"tip":139},"Divide and shape the rings","Tip the dough onto a well-floured surface and divide into two. Shape each piece into a loose round, rest for 15 minutes, then press each out into a disc about 22 cm across. Push your fingers through the centre and stretch the hole open to at least 8 cm, keeping the rim thicker than the middle.","Do not cut the hole with a knife. Tearing and stretching keeps the rim sealed so it puffs, while a cut edge opens up unevenly.",{"title":141,"text":142,"timerSeconds":143},"Final proof on semolina","Set the rings on baking parchment dusted generously with semolina, cover loosely and prove for 45 minutes until visibly puffed and slow to spring back when pressed. Meanwhile heat the oven to its maximum with a stone or heavy tray inside and an empty tray on the bottom shelf.",2700,{"title":145,"text":146,"timerSeconds":147},"Bake with steam","Slide the rings, parchment and all, onto the hot stone and immediately pour a cup of water into the empty tray below, then shut the door fast. Bake for 8 minutes, remove the steam tray, and bake 10 to 12 minutes more until the crust is deep brown and blistered and the base sounds hollow when tapped.",1200,{"title":149,"text":150,"timerSeconds":127},"Cool before splitting","Cool on a rack for at least 30 minutes. Split horizontally with a serrated knife when you are ready to fill, and rub the cut faces with a halved tomato before adding oil if you are making ħobż biż-żejt.",{"calories":152,"protein":153,"carbs":154,"fat":72,"fiber":72,"sodium":155,"estimated":156},410,13,82,760,true,[158,161,163,165],{"src":159,"alt":160},"\u002Fimages\u002Frecipes\u002Fftira\u002Fhero.jpg","Two ring-shaped Maltese ftira loaves with dark blistered crusts, one split open on a wooden board",{"src":162,"alt":160},"\u002Fimages\u002Frecipes\u002Fftira\u002Fhero-16x9.jpg",{"src":164,"alt":160},"\u002Fimages\u002Frecipes\u002Fftira\u002Fhero-4x3.jpg",{"src":166,"alt":160},"\u002Fimages\u002Frecipes\u002Fftira\u002Fhero-1x1.jpg",[4,168,169,170,8,171],"maltese bread","sourdough flatbread","hobz biz-zejt","ring 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soup","rockfish","2026-08-20",{"slug":203,"title":204,"nativeName":205,"countrySlug":8,"baseServings":206,"prepMinutes":207,"cookMinutes":208,"restMinutes":209,"difficulty":210,"course":211,"diet":214,"mainIngredients":215,"images":218,"keywords":222,"publishedAt":201,"updatedAt":201,"authorSlug":173},"bigilla","Bigilla (Maltese Broad Bean and Garlic Dip)","Bigilla",8,15,90,720,"easy",[212,213],"appetizer","snack",[80,81,82,83],[188,216,217,87],"parsley","mint",[219],{"src":220,"alt":221},"\u002Fimages\u002Frecipes\u002Fbigilla\u002Fhero.jpg","Shallow bowl of coarse Maltese bigilla broad bean dip with olive oil, parsley and chilli flakes",[203,223,224,225,226,8,227],"broad bean dip","maltese dip","fava bean paste","garlic 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pastry","fried date sweets","malta street food","festa sweets","semolina pastry",{"slug":281,"title":282,"nativeName":283,"countrySlug":8,"baseServings":284,"prepMinutes":180,"cookMinutes":285,"restMinutes":74,"difficulty":210,"course":286,"diet":287,"mainIngredients":288,"images":291,"keywords":295,"publishedAt":201,"updatedAt":201,"authorSlug":173},"imqarrun-il-forn","Imqarrun il-Forn (Maltese Baked Macaroni with Meat Sauce)","Imqarrun il-forn",6,120,[235],[],[289,290,239,189,241],"pasta","ground-beef",[292],{"src":293,"alt":294},"\u002Fimages\u002Frecipes\u002Fimqarrun-il-forn\u002Fhero.jpg","Square of Maltese baked macaroni with browned crusty top, showing meat sauce and set pasta inside",[296,297,298,299,8,300],"imqarrun il-forn","maltese baked macaroni","pasta bake","meat sauce","sunday lunch",{"slug":302,"title":303,"nativeName":304,"countrySlug":8,"baseServings":284,"prepMinutes":74,"cookMinutes":305,"restMinutes":73,"difficulty":210,"course":306,"diet":308,"mainIngredients":310,"images":315,"keywords":319,"publishedAt":201,"updatedAt":201,"authorSlug":173},"maltese-kapunata","Kapunata (Maltese Aubergine, Caper and Olive Stew)","Kapunata",45,[307,212],"side",[80,81,309,82],"gluten-free",[311,189,312,313,314],"eggplant","capers","olives","bell-pepper",[316],{"src":317,"alt":318},"\u002Fimages\u002Frecipes\u002Fmaltese-kapunata\u002Fhero.jpg","Bowl of Maltese kapunata with browned aubergine cubes, peppers, olives and capers in thick tomato",[320,321,322,312,311,8,323],"kapunata","maltese caponata","aubergine stew","vegan side",{"slug":325,"title":326,"nativeName":327,"countrySlug":8,"baseServings":109,"prepMinutes":328,"cookMinutes":73,"restMinutes":328,"difficulty":329,"course":330,"diet":331,"mainIngredients":332,"images":335,"keywords":339,"publishedAt":172,"updatedAt":172,"authorSlug":173},"pastizzi","Pastizzi tal-Irkotta (Maltese Flaky Ricotta Parcels)","Pastizzi tal-Irkotta",60,"hard",[213,265],[81,83],[333,85,334,241],"ricotta","butter",[336],{"src":337,"alt":338},"\u002Fimages\u002Frecipes\u002Fpastizzi\u002Fhero.jpg","Tray of diamond-shaped Maltese pastizzi with flaky golden layers and a ricotta filling showing at the seam",[325,340,341,342,277,343],"maltese ricotta pastry","irkotta","pastizzerija","flaky pastry",{"slug":345,"title":346,"nativeName":347,"countrySlug":8,"baseServings":72,"prepMinutes":73,"cookMinutes":348,"restMinutes":349,"difficulty":76,"course":350,"diet":351,"mainIngredients":352,"images":357,"keywords":361,"publishedAt":201,"updatedAt":201,"authorSlug":173},"stuffat-tal-fenek","Stuffat tal-Fenek (Maltese Rabbit Stew in Red Wine)","Stuffat tal-fenek",105,480,[235],[82],[353,354,188,355,356],"rabbit","red-wine","bay-leaf","potato",[358],{"src":359,"alt":360},"\u002Fimages\u002Frecipes\u002Fstuffat-tal-fenek\u002Fhero.jpg","Maltese rabbit stew in a heavy pot, dark red wine sauce with potato chunks, carrots and bay leaves",[362,363,364,365,366,367],"stuffat tal-fenek","maltese rabbit stew","fenkata","rabbit in red wine","malta national dish","slow braise",{"slug":369,"title":370,"nativeName":371,"countrySlug":8,"baseServings":284,"prepMinutes":181,"cookMinutes":372,"restMinutes":73,"difficulty":329,"course":373,"diet":374,"mainIngredients":375,"images":378,"keywords":382,"publishedAt":201,"updatedAt":201,"authorSlug":173},"lampuki-pie","Torta tal-Lampuki (Maltese Dorado and Cauliflower Pie)","Torta tal-lampuki",70,[235],[185],[187,376,377,313,312],"cauliflower","spinach",[379],{"src":380,"alt":381},"\u002Fimages\u002Frecipes\u002Flampuki-pie\u002Fhero.jpg","Golden Maltese lampuki pie with a slice cut out, showing fish, cauliflower, olives and spinach filling",[383,384,385,386,387,388],"lampuki pie","torta tal-lampuki","maltese fish pie","dorado","mahi-mahi","cauliflower pie",10,24,false,1787360077694]