Maltese Ftira – The Authentic Ring Bread
A Mediterranean staple, this crusty, airy, and golden Maltese Ftira bread is perfect for sandwiches or enjoying fresh with olive oil.
Welcome to Mikki’s Kitchen! Today I’m sharing a recipe that has become a true favorite since I moved to the sunny islands of Malta: the Maltese Ftira.
You’ll understand why if you’ve ever walked past a local bakery here in the early morning; that irresistible scent of fresh, crusty bread is likely ftira being pulled from a traditional stone oven.
The Maltese Ftira is more than just bread because it is a piece of local identity. Traditionally, it’s a sourdough-based ring bread, but today I’m showing you a reliable way to recreate that signature crunch and airy center right in your own kitchen.
Whether you’re stuffing it with tuna and capers for a classic Ftira Biz-Zejt or just eating it warm, it’s pure Mediterranean bliss.
A Taste of My Maltese Life
Open for a Mediterranean memory.
Living in Malta, you quickly learn that the ftira is the king of lunch. I remember the first time I had one and the way the crust crackles when you bite into it, contrasted with the soft, honeycomb-like interior that soaks up tomato paste and olive oil perfectly.
Even though my roots are in Denmark, where we love our dense rye bread, the Maltese Ftira has won a permanent spot in my heart. It’s rugged, unpretentious, and designed to be shared. Making it at home always feels like a little celebration of the island life I’ve come to love.
With that said, thanks for reading, so let’s get to the baking.
What to Expect from this Maltese Ftira
This recipe makes four medium-sized ftiras. They are quite substantial, so a half to one ftira is perfect for a very hungry person as a full meal, or it can be sliced and shared among a group as part of a platter.
Maltese Ftira
Equipment
- Mixing bowl
Ingredients
- 800 g tipo 00 flour
- 2 tsp dried yeast
- 575 ml lukewarm water
- 3 tbsp olive oil
- 2 tsp salt
Instructions
- Prepare the yeast and oilDissolve the yeast in lukewarm water. Once done, pour in the olive oil and add the salt, giving it all a good stir to combine.
- Knead the dough Once the dough is cohesive, knead it for about 5 minutes. You can do this right in the bowl using your hands or a hand mixer with dough hooks, or move it to a floured surface if you prefer. You want the dough to become smooth and elastic before you stretch it.
- Stretch for air bubblesFlip the dough out onto a flour-covered countertop and stretch all sides with your hands. This motion helps create those wonderful air bubbles that give the bread its character. Repeat this a few times before shaping it into a smooth ball.
- The two-hour restPlace your dough ball into a bowl lightly coated with olive oil so it can slip easily as it grows. Let it rest for 2 hours covered with a clean towel or clingfilm. Minimum an hour if you don't have the time.
- Shape gentlyTake the dough from the bowl, stretch the dough one more time, and divide it into four equal-sized pieces using a kitchen scale.Use a cake roller to roll them out into the signature ring shape, but be very gentle. You do not want to use much force; just enough to get an even shape without squashing the air out.Once rolled, use a small lid (a jar lid works perfectly) to gently press out a hole in the middle of each ftira to give it that iconic Maltese look.
- Preheat and final restPlace two ftiras on baking trays and cover them with a clean kitchen towel or clingfilm. Let them sit for another 15 minutes while you preheat your oven to 220°C (Fan mode).
- Bake and flipBake the trays one at a time. To ensure a perfectly even bake, flip the Maltese Ftiras halfway through the baking time so that both sides develop that signature golden, crackling crust.The baking time is 15-17 minutes in total.
- The water finishAs soon as you take them out of the oven, brush the Ftiras with a little cold water to lock in the moisture of the bread.
Notes
Make Maltese Ftira Your Way
You can easily top these with sesame seeds or a sprinkle of sea salt before baking for extra texture.
If you are looking for a denser and more nutritious bread, do not be afraid to mix a few cups of seeds directly into the dough.
While the ring shape is traditional, you can also bake these as flat leavened breads if you prefer a solid center for dipping. If the dough is too sticky, do not hesitate to use a bit of extra flour on your hands, but please avoid overworking the dough once it has risen to keep those lovely air bubbles.
Nutritional Information and Benefits of Maltese Ftira
Nutritional values are estimated and intended for guidance only. Actual values may vary depending on the specific ingredients, brands, and quantities used. Therefore, always adjust based on your own preferences and nutritional needs.
Nutritional Values Per Full Recipe
This full batch of four Ftiras contains approximately:
- Calories: 3,261 kcal
- Protein: 84 g
- Carbs: 580 g
- Fat: 48 g
These values are for the plain bread. If you decide to follow the tip of adding a few cups of seeds for extra nutrition, the calorie count and fat content per bread will increase significantly depending on the type of seeds used.
Why You Will Love Baking This Maltese Ftira
The Maltese Ftira is one of those bakes that feels wonderfully rewarding. With a high-hydration dough and a little bit of patience, it consistently yields a crusty, golden, and deeply satisfying result that rivals any local bakery.
Here is what makes this recipe so special:
High-quality simplicity
Using Tipo 00 flour ensures the perfect balance of a crackling crust and a cloud-like interior every time.
The power of patience
Allowing the dough to rest for a full two hours gives the yeast the time it needs to create those beautiful, airy pockets.
Foolproof golden finish
Flipping the bread halfway through baking is a simple trick that guarantees an even, stone-baked color on both sides.
Accessible technique
You do not need professional equipment or a wood-fired oven to achieve an authentic Mediterranean texture.
Versatile and filling
It is a budget-friendly staple that works just as well for a quick lunch as it does for a large family gathering.
All in all, it is a recipe you can trust to bring a little piece of the Mediterranean into your home. It is rustic, simple, and delicious every single time.
Serving Your Maltese Ftira
The most iconic way to enjoy this bread is Ftira Biz-Zejt, which is a true staple of Maltese culture.
To prepare it traditionally, you should:
1. Rub the bread with Kunserva
This thick Maltese tomato paste provides a rich base.
2. Drizzle generously with extra virgin olive oil
This helps the bread stay moist and flavorful.
3. Fill with classic ingredients
Use tuna, capers, olives, pickled onions, and fresh parsley for that authentic, vibrant taste.
4. Add beans and cheese
Tuck in some broad beans or butter beans alongside slices of Gbejniet (traditional Maltese goat cheese) directly inside the bread to make the filling hearty and complete.
However, you can serve Maltese Ftira with your favorite fillings because there are absolutely no rules!
I personally love eating mine with a dab of my white bean dip, some crunchy red cabbage, and freshly grated Mortadella. Adding some savory fried onions and mushrooms makes it even better.
More Recipes to Try
If you enjoyed this cozy Maltese classic, then here are a few of my favourite Mediterranean recipes you might like next:
→ Greek Yoghurt Garlic Dip
→ Easy 3-Ingredient Homemade Ayran
Have Questions About This Recipe?
If you have any questions about this Maltese Ftira, feel free to leave them in the comments and I am always happy to help. And if you want to send a kind message, I am here for that too. Hearing from you truly makes my day.
Tried the recipe? You are more than welcome to tag @longbluofficial on Instagram so I can see your beautiful golden bakes. Your feedback helps others discover the recipe and means the world to me.
Enjoy!
Island hugs,
Mikki