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Let’s be honest… how many of you go to a certain place in Gozo to get your favourite Gozitan Ftira? I know we do! Normally just before leaving Gozo… and we end up eating it on the ferry!!!!

The dough is made out of the traditional flatbread. This is what makes this a ftira and not a pizza, which is what it seems at first glance. The dough that is used 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. Another common ftira is usually topped with Maltese cheese (gbejniet), beaten eggs, sliced potatoes and sometimes even Maltese sausage.

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ftira ghawdxija
Image: Pinterest

Here is a version of this dish, in both English and Maltese, for you to try at home!

INGREDIENTS (INGREDJENTI):

For the dough (Għall-għaġina):

  • 600 grams bread flour (600 gramma dqiq tal-ħobż)
  • 3 teaspoons yeast (3 mgħaref ħmira)
  • 2 teaspoons salt (2 mgħaref melħ)
  • 1½ teaspoons sugar (mgħarfa u nofs zokkor)
  • 6 tablespoons olive oil (6 mgħaref żejt taż-żebbuġa)
  • 320 ml warm water (320 ml ilma fietel) 

TOPPINGS OPTION 1 (GĦAL FUQ IL-FTIRA VERŻJONI 1):

  • 2 large sliced tomatoes (2 tadamiet kbar imqattgħin)
  • small tin anchovies (landa żgħira inċova)
  • 3 sliced boiled potatoes (2 patatiet mgħollija mqattgħin)
  • 10 black olives sliced (10 żebbuġiet mis-suwed)
  • 2 cloves sliced garlic (2 sinniet tewm imqattgħin)
  • chopped basil (ħabaq imqattgħa)
  • salt and pepper (melħ u bżar)
  • olive oil (żejt taż-żebbuġa)
  • other options can include sliced onions, capers, other herbs as you wish (Tista’ żżid il-basal, kappar u xi ħwawar oħra li tixtieq)

TOPPINGS OPTION 2 (GĦAL FUQ IL-FTIRA VERŻJONI 2):

  • 3 fresh gbejniet or ricotta (3 ġbejniet friski jew irkotta)
  • lightly beaten egg (bajda mħabbta)
  • 3 sliced boiled potatoes (3 patatiet mgħollija mqattgħin)
  • onions (basal)
  • rosemary (klin)
  • salt and pepper (melħ u bżar)
  • olive oil (żejt taż-żebbuġa)

METHOD (METODU):

  • Prepare the dough first. (Ibda billi tipprepara l-għaġina l-ewwel)
  • Place all the dry ingredients in a large bowl and mix. (Poġġi l-ingredjenti ġo skutella u ħawwad kollox flimkien)
  • Mix together the water and oil and slowly add to the dry mixture, mixing as you go along. (Ħawwad flimkien l-ilma u ż-żejt u ftit ftit żid mat-taħlita)
  • You should end up with a soft dough which you can start to knead. (Fl-aħħar mill-aħħar għandu jkollok għaġina ratba li tista’ tibda taħdem)
  • Knead the dough on a flat surface for about ten minutes until the dough is smooth. (Aħdem l-għaġina fuq pjan ċatt għal madwar 10 minuti)
  • Leave in a covered bowl for at least 3 hours. (Agħtti l-għaġina u ħalliha tistireħ u togħla)
  • Once the dough is ready cut into 4 equal size pieces. (Meta l-għgina tkun lesta, iddividi f’4 biċċiet indaqs)
  • Preheat oven to 200 degrees Celsius. (sa dan it-tant saħħan il-forn għal 200 grad Celsius)
  • Place some flour on a flat surface and with a rolling pin roll out in the shape of your tray. (Ferrex ftit dqiq fuq il-pjan ta’ ħidma u iftaħ l-għaġina bil-lembuba biex tiksi t-turtiera li se tuża.)
  • In your tray add some olive oil and sprinkle some semolina on top before placing the dough onto your oiled tray. (Idlek it-trutiera biż-żejt u ferrex ftit semolina qabel tpoġġi l-għaġina fuq it-turtiera)
  • On your ftira start by spreading some olive oil. (Ferrex ftit żejt taż-żebbuġa fuq l-għaġina)
  • Prepare your toppings and put on the dough, (Agħżel dak li tixtieq timla l-ftira bih u ferrżu fuq l-għaġina)
  • Place your ftira in the oven for about 20 minutes until the edges of the dough looks golden brown. (~Poġġi l-għaġina fil-forn għal madwar 20 minuta sakemm l-għaġina tieħu l-kulur)
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