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Cereals and bread from Malta and Gozo
Bakers knead the previous day's motherdough (tinsila) into fresh dough, rest it 3 to 4 hours and then flatten and shape ftira by hand. The flat loaves bake for about 20 minutes at 450 °C into a thick crust around a light, open crumb, and are eaten halved and filled. Made in 6 steps over 3.3 h – 4.3 h. The longest step, rest the dough, takes 3–4 h (Malta Culture Directorate 2019).
| Main step | 3–4 hReported[mt-inventory] | Rest the dough |
|---|---|---|
| Temperature | 450 °CReported[unesco-nom][mt-inventory] | Bake very hot |
| Wheat flour · Made from imported wheat; most artisan bakers buy flour milled and mixed in Malta[mt-inventory][unesco-nom] |
| Motherdough (tinsila) · Dough saved from the previous day, used as the starter[mt-inventory][unesco-nom] |
| Water and salt · Some bakers have cut the salt for health reasons[unesco-nom] |
| Filling · Olive oil, tomato or kunserva (tomato paste), tuna, capers, olives, broad beans, pickled onions, peppered sheep's cheese, mint[unesco-nom] |
| Starter: backslop (motherdough, tinsila, from the previous day) |
Total time across the recorded steps: 3.3 h – 4.3 h
What changes: Yesterday's motherdough is kneaded into a fresh batch of dough
Output: fresh dough (għaġna) with the tinsila kneaded in.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Ftira uses the same dough as ħobż tal-Malti but is shaped last, rests less, is flattened by hand and bakes in under 20 minutes at 450 °C. Other Maltese breads bake for at least 90 minutes at a lower oven temperature.
No safety study of ftira was found. It is a baked bread eaten freshly filled; the fillings, such as tuna and cheese, need the usual care.
Every number is labelled with how it is known. How this atlas is made
The name comes from Arabic fatir. Ftira was entered in Malta's National Inventory of Intangible Cultural Heritage as entry 01/2018, approved in June 2018, and UNESCO inscribed "Il-Ftira, culinary art and culture of flattened sourdough bread in Malta" on its Representative List in 2020 (Decision 15.COM 8.B.39). About 200 bakers make it, and in 1919 protests over the price of flour (Sette Giugno) were an early step toward Maltese self-government.
