ftira

Ftira is a traditional Maltese sourdough flatbread. It is typically made with a mixture of flour, water, yeast, and salt, and is allowed to ferment for an extended period, giving it a distinctive tangy flavor and chewy texture. The dough is then shaped into a large, often irregular, ring or oval and baked in a wood-fired oven.

Historically, ftira was a staple food for farmers and fishermen, providing a substantial and long-lasting source of sustenance. It has evolved over time, with variations in thickness and ingredients appearing in different regions of Malta and Gozo.

Today, ftira is enjoyed in various ways. It can be eaten plain, often served with olive oil, tomatoes, and capers. More commonly, it is split and filled with a variety of ingredients to create a substantial sandwich. Popular fillings include tuna, olives, capers, anchovies, cheeselets (ġbejniet), and fresh vegetables. It is a versatile dish, suitable for breakfast, lunch, or a light dinner, and is a popular item at local bakeries and casual eateries across the islands. Its rustic charm and satisfying taste have cemented its place as a beloved part of Maltese culinary heritage.