Our traditional flatbread mainly famous in Gozo and topped with special Maltese/mediterranean ingredients has become to be known as Gozitan ftira or ftira Ghawdxija. This is served all over Gozo and Malta.
The first time I had heard about this type of ‘pizza’ was when I was on holiday with my mum in Malta in her family village. We were at the Mgarr bakery and my mum asked the baker if they had any of the special pizza they used to sell with anchovies, tomatoes and sliced potatoes. Unfortunately they did not sell it anymore and my mum was very disappointed. It was then mentioned that it was a type of ftira topped with different type of toppings. Not sure why this wasn’t sold any more in the bakery but we soon discovered Gozo was where it was a speciality.
There are many famous bakeries/restaurants in Gozo and Malta that sell Gozitan/Maltese ftira, some more famous than others. 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. Another common ftira is usually topped with Maltese cheese (gbejneit), beaten eggs, sliced potatoes and sometimes even Maltese sausage.
My guess is the dough that is used by bakeries to make our traditional sourdough bread and also our smaller ftira sourdough bread is used to make the Gozitan ftira. This is flattened, topped with ingredients mentioned, and then finally placed in the wood ovens to produce what had become to be known as Gozitan ftira.
I have yet to master the art of sourdough bread making, but am hoping to soon enough. However, my recipe below seems to produce a pretty enough version to the Gozitan ftira that I know.
If you are ever in Gozo, do try their Gozitan ftira. You won’t be disappointed!
- For the dough:
- 600 grams bread flour
- 3 teaspoons yeast
- 2 teaspoons salt
- 1½ teaspoons sugar
- 6 tablespoons olive oil
- 320 ml warm water
- Toppings ingredients 1:
- sliced tomatoes (2 large)
- anchovies (small tin)
- 3 sliced boiled potatoes
- black olives sliced (about 10)
- 2 cloves sliced garlic
- chopped basil
- salt and pepper
- olive oil
- (other options can include sliced onions, capers, other herbs as you wish)
- Topping option 2:
- 3 fresh gbejniet or ricotta
- lightly beaten egg
- 3 sliced boiled potatoes
- caramelised onions (made using 2 sliced onions fried for 20min, then add 2tb brown sugar, 2tb balsamic vinegar. Fry for a further 10 min)
- rosemary (fresh or dried)
- salt and pepper
- olive oil
- (other options parmesan cheese, sliced garlic, sliced Maltese sausage)
- semolina and olive oil to place on the tray
- Prepare the dough first.
- Place all the dry ingredients in a large bowl and mix.
- Mix together the water and oil and slowly add to the dry mixture, mixing as you go along.
- You should end up with a soft dough which you can start to knead.
- Knead the dough on a flat surface for about ten minutes until the dough is smooth.
- You can either leave in a covered bowl in a warm area for at least 3 hours, or once left outside you can then cover in cling film and place in the fridge overnight.
- Once the dough is ready cut into 4 equal size pieces.
- Preheat oven to 200oC.
- Place some flour on a flat surface and with a rolling pin roll out in the shape of your tray (I used a small rectangular tray). Roll the dough larger than your tray as the dough tends to spring back once placed on the tray.
- In your tray add some olive oil and sprinkle some semolina on top.
- Place the dough onto your oiled tray.
- On your ftira start by spreading some olive oil.
- For topping 1: Lightly crush a few tomato slices and spread on your ftira. Add all the other ingredients but add the potatoes last.
- Lastly add some salt and pepper.
- For topping 2: Mix together your cheese and eggs.
- Place some oil on your ftira and then add the cheese and egg mixture.
- Add your caramelised onions and then top with potatoes.
- Add the rosemary, and salt and pepper.
- I also like to fold the edges of your ftira a little to give a more rustic effect.
- Place your ftira in the oven for about 20 minutes until the edges of the dough looks golden brown.
- Serve immediately.