Maltese ftira recipe you can make at home - No knead sourdough flatbread recipe.

👍👍👍👍🌺🌺🌺🌺 Amazing Recipe

Note to self.... dont watch maltese ftira videos when hungry. Will surely try this recipe out !

Wow that looks GOODDDDDDDDDDDDDD...

Hey Luke! 👋

Hello Luke & Molly, are you using Strong/Hard/Bread Flour?

Ola wat to eat the bread deliçia God blessings

Looks amazing, will defo be trying. Just back from Malta where ftira is always one of my favourite lunches. Thanks.

Hi Luke. For the starter you made as in the video, do you leave it to rest in room temperature? I live in a tropical climate (Singapore to be exact), I am unsure whether it makes a difference?

Hi Luke. I'm finally going to try baking Ftira. I've prepared the starter. In four hours it has already doubled, should I keep it at the countertop still or I can shove it in the fridge and let it proof slower? I'm in Singapore, pretty warm here, am unsure it would be ok to leave it on the countertop for 24hrs.

Well done

Should you use a wooden spoon ?

Hi would all purpose flour work? Thanks

After mixing everything how big of a chunk do you put aside for the next day ?

Enjoy your videos my wife from senglea Malta I AM Portuguese I kown Malta very well.
We like to move to portugal next year .
We like to visit you's and You's can came to our place. SANTA MARIA DA FEIRA NEAR ESPINHO.
YOUS ARE very nice people simply natural living life.
All the best from Joseph and Patricia.

Hi Luke
Lovely recipes
Was wondering if you could kindly add the measurements in grammes, ml please
That would be great help
Grazzi hafna
Michael

Prepared two starters for tomorrow - will be cheaper on electricity to bake two one after the other

For today’s Ftira I used French T65 type flour
For tomorrow’s I will be using Russello Bio (Sicily) - good night!

Beautiful Ftira! Could have used some instructional audio.

Good evening,
This morning I baked two Ftiras using Russello Bio (Sicily) flour only
Great result - loaves were a bit more compact than when using white T65 flour. Let me know if you wish to see the pictures - good night Luke and Sarah!

Prosit! Mouth watering. Must try this out.

I love that woof woof.

Why don't you use a spatula instead of a teaspoon or what?

Amazing job! Well done.

This works perfectly. Do you have a recipe for Maltese hobz?

The sound of the crispness and solid thump on the bottom is music to my ears!!!!

I must to have missed it again. What temperature in Fahrenheit should the oven be? Thank you.

Forgot to ask. What type of flour do you use? I use 00, Whole wheat, or grain, also soft red wheat and etc., but for your Malta, I want to use the correct flour. Thank you. Doug

❤️

If we make the starter from scratch, how long do you wait for the ftira to rise (I'm guessing a natural starter will have less rising power than dried yeast so it will have to rise for longer)?

And how much do we feed the starter after the first ftira? Is it still one tablespoon of flour and water once a day?

That looks fantastic! I'm salivating! <3

Hops bi bjta! .... bad spelling but that’s what I used to eat when I lived in Malta 40 yrs ago!

Hops bi bjta! .... bad spelling but that’s what I used to eat when I lived in Malta 40 yrs ago!

lovely ftira.

Please choose better music.

Please include subtitles in this video!
I am your new follower, and I came to your channel after your conversation with Cindy Vine.
Best regards and best wishes, Zeza from Croatia!

Hi Luke, i am in no way a good baker, but i have been playing around with starters in order to make sourdough bread, then stumbled upon this recipe. Cannot wait to make it, it was my absolutle fav lunch in Malta! Best wishes from Scotland 🏴󠁧󠁢󠁳󠁣󠁴󠁿👍

I made your ftira. It was lovely.

hi luke, how long did you bake the ftira and at what temperature? another thing, what was the filling you used, greetings from Venezuela

Lovely bread and cute dog! Greetings from malta

Do you have a traditional Hobz Malti recipe at all. I've made this ftira and it's great as i Remember then in Malta.

Bonju love your recipe for the ftira can you please till me if I can use a starter and not yeast. Thanks 🇲🇹🇦🇺

Oh I’m so going to try this yum
Thank you for sharing 😁

Fantastic looks so yummy 😋

Some say the mannah that feel from heaven in the OT was ftira.

That is full certified proper Maltese bread... I would wake every day to the smells of our bakery - we lived on top of it - for at least three months. The smell would permeate through my nostrils, eyes, et cetera, and there is no smell like it! Crispy shell ta' fakruna on the outside, and as soft as f*** on the inside. You have to eat it fresh from the bakery to understand how effing joyous Maltese bread is just on its on. And then, AND THEN, the things you can do with it... Holy Chris...

Love this and will have ago for definite 😋👍

Aviva qalbi!

I could taste the hobz-biz-zejt at the end.

That dog is so nice!