AI-generated Gozitan Ftira with Maltese Sausage
Recipes with Zalzett tal-Malti
Ftira Għawdxija is Gozo's open-topped bread pie, traced back to the village of Nadur. The classic filling is thin potato over ġbejniet, and many Gozitan cooks add slices of Maltese sausage. The dough edges fold over the filling and leave the centre open.
Prep Time
2 h 30 min
Cook Time
20 min
Servings
4
Difficulty
Medium
Ingredients
- 250 g strong white flour
- 175 ml warm water
- 1 tsp dried yeast
- 1 tbsp olive oil, plus 1 tbsp for the potatoes
- ½ tsp salt, plus 1 tsp for the eggs
- 1-2 tbsp fine semolina
- 3 eggs
- 4-5 fresh ġbejniet
- 2 semi-dried peppered ġbejniet
- 1 large potato, peeled and cut into thin slices
- 2 Maltese sausages, sliced
Steps
Mix the warm water, yeast and olive oil and let it stand for a few minutes. Add the flour and salt and knead for about 10 minutes until smooth. Cover and leave to rise for 1½ hours.
Knock the dough back, coat it in semolina and shape a thick disc. Cover and rest for 30 minutes.
Brown the sausage slices in a dry pan for 3-4 minutes so they cook through in the oven.
Whisk the eggs with the salt and stir in both kinds of ġbejniet. Toss the potato slices with olive oil and a pinch of salt.
Heat the oven to 220°C with a tray or pizza stone inside. Roll the dough into a 40 cm circle.
Spread the cheese mixture in the centre, leaving a 10 cm border. Cover it with the potato and the sausage slices, then fold the edges up and over the filling. Leave the centre open.
Bake for 15-20 minutes until the bread and potatoes are golden. Cut into wedges and serve with a salad.
Tips
No ġbejniet nearby? Firm ricotta with grated pecorino gets close. Slice the potato thin, a mandoline helps, or it stays hard in the short bake.