Ftira Tal-Ġbejniet u Patata
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Ingredients:
Dough:
50ml Extra Virgin Olive Oil
500g Plain Flour
300ml Lukewarm Water
2tsp Dry Yeast
1.5tsp Sugar
1tsp Salt
Toppings:
200g (2) Sheep's Milk Cheeselets
1 Large Egg
2 Small Potatoes (finely sliced)
25g Parmesan Cheese
Salt & Pepper
1tbsp Semolina
Directions:
1. Start with the dough. In a large bowl or food processor add all ingredients and combine them together. Adding the olive oil half way through the process.
2. Transfer to a clean kitchen top and knead the dough for around 5 minutes. Use a little flour if dough is too sticky.
3. Place the dough into a bowl , cover with a kitchen towel and let it rise for at least 2 hours in a warm place.
4. In the meantime prepare the cheese mixture. In a small bowl combine together the cheeselets, egg and Parmesan. Salt & pepper to taste.
5. Peel the potatoes and slice them thinly. (around 4mm)
6. Deflate the dough and cut in half. You have enough dough for 2 ftiras so if you want to make a second one just double the toppings ingredients.
7. Open the dough using some semolina and place it on a round baking dish.
8. Spread the cheese mixture on top followed by a layer of sliced potatoes.
9. Gently fold the edges inwards creating a thick edge.
10. Brush the whole top with extra virgin olive oil and some fresh pepper.
11. Bake in a preheated 250°c oven for about 30 minutes or until the top is a golden dark colour.
12. Serve and enjoy!