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|Body= | |Body=A ring-shaped sourdough bread called ftira is very popular in the Maltese archipelago. The name Ftira comes from the Arabic word fatir, which means unleavened bread. The Maltese eat filled ftira as a snack or light meal, or as an appetizer in clubs or restaurants. | ||
Even though other kinds of Maltese bread can be made using a mechanized process, skilled bakers are needed to shape the ftira by hand. Ftira has a thick crust and a light internal texture. Large irregular holes (called an open crumb) in the bread indicate the bread has been baked at a hotter temperature than other Maltese bread. | |||
The Maltese Ftira is unique from the other flatbreads in the Mediterranean, because they normally don't have a rising process and are not stopped from rising, but are actually pinched in the middle. The halved loaf of bread usually contains ingredients in the Mediterranean-style such as olive oil and tomato, tuna, capers, and olives. | |||
The baking apprentice learns by watching and doing, and there are several training programs available. As a snack or appetizer in Malta, eating ftira fosters a shared identity, and many people, including marginalized groups, have the ability to enter the baking profession as apprentices. Ftira Days in schools help inform students about healthy eating, and the skills of choosing compatible ingredients and filling ftira are passed down informally in the homes and through social media and cooking blogs. | |||
In Maltese history, this bread dates at least as far back as the 16th century. "It was baked in the Knights of St. John's ovens in Valletta in the 16th century and was known as 'sciacciata' in Italian," said Dr Buttigieg to Food and Wine Gazette. However, bread plays a fundamental role in Maltese historical consciousness and forms a crucial part of the Maltese cultural tradition. | |||
The Maltese still consider themselves to be predominantly 'bread eaters' despite modern eating habits and a drop in bread consumption. The small island of Malta has been experiencing a bit of a food revival in the past few years. | |||
According to the Culture Ministry, the bread fostered a sense of community in Malta and brought people together in homes and workplaces, and the bread was made by skilled bakers by hand. This is considered only the beginning of safeguarding the Maltese ftira. | |||
|Subject=Art, Craftsmanship and Practices, Food | |Subject=Art, Craftsmanship and Practices, Food | ||
|Country=Malta | |Country=Malta | ||
|SDG=(04) Quality Education, (08) Decent Work and Economic Growth | |SDG=(04) Quality Education, (08) Decent Work and Economic Growth, (11) Sustainable Cities and Communities, (12) Responsible Consumption and Production | ||
}} | }} | ||
Latest revision as of 05:21, 17 April 2022
A ring-shaped sourdough bread called ftira is very popular in the Maltese archipelago. The name Ftira comes from the Arabic word fatir, which means unleavened bread. The Maltese eat filled ftira as a snack or light meal, or as an appetizer in clubs or restaurants.
Even though other kinds of Maltese bread can be made using a mechanized process, skilled bakers are needed to shape the ftira by hand. Ftira has a thick crust and a light internal texture. Large irregular holes (called an open crumb) in the bread indicate the bread has been baked at a hotter temperature than other Maltese bread.
The Maltese Ftira is unique from the other flatbreads in the Mediterranean, because they normally don't have a rising process and are not stopped from rising, but are actually pinched in the middle. The halved loaf of bread usually contains ingredients in the Mediterranean-style such as olive oil and tomato, tuna, capers, and olives.
The baking apprentice learns by watching and doing, and there are several training programs available. As a snack or appetizer in Malta, eating ftira fosters a shared identity, and many people, including marginalized groups, have the ability to enter the baking profession as apprentices. Ftira Days in schools help inform students about healthy eating, and the skills of choosing compatible ingredients and filling ftira are passed down informally in the homes and through social media and cooking blogs.
In Maltese history, this bread dates at least as far back as the 16th century. "It was baked in the Knights of St. John's ovens in Valletta in the 16th century and was known as 'sciacciata' in Italian," said Dr Buttigieg to Food and Wine Gazette. However, bread plays a fundamental role in Maltese historical consciousness and forms a crucial part of the Maltese cultural tradition.
The Maltese still consider themselves to be predominantly 'bread eaters' despite modern eating habits and a drop in bread consumption. The small island of Malta has been experiencing a bit of a food revival in the past few years.
According to the Culture Ministry, the bread fostered a sense of community in Malta and brought people together in homes and workplaces, and the bread was made by skilled bakers by hand. This is considered only the beginning of safeguarding the Maltese ftira.