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Maltese Ftira

A true Mediterranean classic, this golden Maltese Ftira has a crisp crust and light, airy center that is ideal for sandwiches or dipping in olive oil.
Prep Time20 minutes
Cook Time17 minutes
Resting Time2 hours 15 minutes
Total Time2 hours 52 minutes
Course: Lunch, Main Course, Snack
Cuisine: European, Mediterranean
Keyword: Budget-friendly Meals, Dairy-Free, Easy Baking, Homemade Bread, Traditional Recipes, Vegan
Servings: 4
Calories: 804kcal

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 oil
    Dissolve the yeast in lukewarm water. Once done, pour in the olive oil and add the salt, giving it all a good stir to combine.
    Whisking yeast, lukewarm water, and olive oil in a purple mixing bowl to start the Maltese bread dough.
  • 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.
    A smooth, cohesive ball of bread dough sitting inside a purple bowl after kneading.
  • Stretch for air bubbles
    Flip 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.
    A smooth, round ball of Maltese bread dough resting on a dark, flour-dusted countertop.
  • The two-hour rest
    Place 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.
    Yeast dough for the Maltese ftira expanding and resting inside a lightly oiled purple bowl.
  • Shape gently
    Take 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.
    Four equal-sized portions of ftira dough resting on a dark countertop ready to be shaped.
  • Preheat and final rest
    Place 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).
    Two traditional Maltese ftiras shaped into rings with a center hole, resting on a lined baking tray.
  • Bake and flip
    Bake 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 finish
    As 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.
    A freshly baked, golden-brown Maltese ftira bread cooling on a wire rack after being brushed with water.

Notes

The storage and freezing
Let the Ftiras cool on a rack before storing them in an airtight container. Store them in a cool, dark place or the refrigerator to keep them fresh longer. Eat them within 3 to 4 days.
You can freeze them immediately after they have cooled. Defrost them on the kitchen countertop, then reheat them in the oven at 150°C for about 15 minutes.