Prep Time: 10 minutes
Resting Time: 30 minutes
Cooking Time: 25 - 30 minutes
Makes: 1 medium ftiras
Ingredients
500 gr wholewheat bread flour plus some extra
2 tsps salt
400 ml lukewarm water
10 gr active dry yeast
Method
Add the yeast to the warm water and set it aside for 5 minutes to activate the yeast. Make sure that the water is at the right temperature. It should be around 37°C to 40°C.
In a mixing bowl, add the flour and the salt.
Add the yeast mixture to the flour mixture. Stir everything together using a wooden spoon.
You should end up with a nice dough (not too sticky, but not too dry). Do not hesitate to add some flour or water, as necessary.
Cover the dough and let it rise for 30 minutes.
Pre-heat the oven to 240°C (fan-assisted). Fill the last tray of your oven with water. You can also fill a small oven-proof bowl with water and place it on the very bottom of the oven.
While the oven is pre-heating, sprinkle some flour on your kitchen top. Transfer the dough to the kitchen top and using your finger tips, slowly push the dough into a rectangular shape. Divide the dough into two equal parts.
Fold the dough into thirds (like you would for fold a letter), rotate 90° and repeat the foldings step (check the video for a clearer explanation). Pinch the sides together and roll it out into a long shape.
Bring the edges together and shape the bread into a donut shape.
Flatten it evenly.
Bake the bread on the bottom shelf of your oven for 25-30 minutes. Bake for a further 5 minutes on the top shelf.
To be sure that the bread is ready, tap on the bottom of bread. It should sound hollow.
Let it come to room temperature before slicing.
Enjoy :)
Check out how to fill the ftira the Maltese traditional way:
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