Thanks for the recipe! Finally happy with the end result of my Maltese bread. Had some problems with the initial mixture being too runny, but after leaving it overnight in the fridge and also adding more flour and some yeast we managed to fix it and bake our ftiras. Tasted amazing and crust was very crunchy! Will definitely be doing it again, next time using a little bit less water.
MOST WELCOME ....Thanks for the update - so happy you managed to adjust it and make it work. Over time you will get the right feel for the consistency and adjust accordingly! Well done again! Keep sharing the recipe with friends and family!
Thanks Patrick Pace. Tried your ftira and was extremely happy with it, turned out perfect!! I’ve now tried your recipe for Maltese bread dough and ftira; next one will be your pizza dough. Thanks again. You’re the best 👍🏼👍🏼
Thanks for the support Maxine - so great to see you amazing results from these recipes! Stay tuned for the next one...I'm still trying to perfect it before I post it up. It will be mind blowing if I get it spot on!
Hi, had a go again this morning and I'm happy with the result.... Last week I did the hobza, today I tried the ftira and I'm more than pleased with the outcome.... Thanks for your videos
Great to hear - yes with more practice they come out better and better! Please share with family and friends lets make sure we keep the TRADITION ALIVE!
When you spread the Kunserva on the bread slices, put olive oil and salt & pepper than brush the bread slices together, da Maltese way. Looking so yummy buddy.
I'm wondering where you got the instructions for shaping or why you adopted that particular approach. In the Unesco documentary at ruclips.net/video/NfTGYXMO5jo/видео.html while it doesn't discuss methods in detail several shots clearly show the bread being flattened by pressing and stretching out by hand rather flatter and then tearing and shaping the hole in the center--totally different from what's shown here! I'm sure your bread is delicious, but if it's totally different in how it's made, it begs the question of what defines "ftira", and what led you to adopt the method shown here...? Just curious! I've been interested in this bread and couldn't find much online ...
Thanks for the recipe! Finally happy with the end result of my Maltese bread. Had some problems with the initial mixture being too runny, but after leaving it overnight in the fridge and also adding more flour and some yeast we managed to fix it and bake our ftiras. Tasted amazing and crust was very crunchy! Will definitely be doing it again, next time using a little bit less water.
MOST WELCOME ....Thanks for the update - so happy you managed to adjust it and make it work. Over time you will get the right feel for the consistency and adjust accordingly! Well done again! Keep sharing the recipe with friends and family!
@@PaceCooksChannel where is the recipe?
Anymore good recipes Patrick. I enjoyed the ones you already made for us. Keep it coming.
I will have my pizza dough base coming up soon....
Thanks Patrick Pace. Tried your ftira and was extremely happy with it, turned out perfect!! I’ve now tried your recipe for Maltese bread dough and ftira; next one will be your pizza dough. Thanks again. You’re the best 👍🏼👍🏼
Fantastic! Thanks for the support!
Pat fabulous, thanks so much for showing me how to make my 1st successful Hobz, don't have to wait till I get to Malta on holiday now ...
Wow are you really Bob Dylan!
Absolutely brilliant recipe and techniques. .works perfectly.
Thanks for the support Maxine - so great to see you amazing results from these recipes! Stay tuned for the next one...I'm still trying to perfect it before I post it up. It will be mind blowing if I get it spot on!
Hi, had a go again this morning and I'm happy with the result.... Last week I did the hobza, today I tried the ftira and I'm more than pleased with the outcome.... Thanks for your videos
Great to hear - yes with more practice they come out better and better! Please share with family and friends lets make sure we keep the TRADITION ALIVE!
Thanks for publishing! Doing a culinary world tour during our quarantine and Malta is up next.
Most welcome! Sounds like a great ideas!
Nicely done. Next on my list. thanks!
Thanks Martin let me know how you go! Please post results in Pace Cooks Channel page on Facebook everyone is sharing results everyday!
Proset Patrick job well done. Grazzi 🙏🏻 excellent video🇲🇹🇦🇺
Thanks hope you enjoy baking this one!👨🏻🍳
hope you guys enjoy
For sure we will! Thank you for your dedication, patience and time! You’re a great teacher. Well done 👏🏼👏🏼👏🏼
Most welcome!
Tried the bread recipe and it turned out perfect thank you
Fantastic!
That looks fantastic Pat, once again you nailed it 👏👌👍🏼
Thanks Mike! Enjoy! Thanks for the comments and support!!👌👍
Great job bro! Recipe is amazing ;D
🙏 good luck
Nice work thank you.
Thanks good luck with it. Make sure you pass on to family and friends
Beautiful love it keep it up
Thank you, I will
Hey Patrick I love your videos, these are amazing, idk if you’re still active but these have really helped me!
'Im still active but as this is not my day job - so i'm not doing much in terms of uploading videos. I may do some in near future.....
Awesome!
Try pickled onions sometime in the sandwich instead of gherkins. They go really well. Or kapar.
Looks delicious 😋
Thanks for the support!
That looks delicious! Well done 🙂
When you spread the Kunserva on the bread slices, put olive oil and salt & pepper than brush the bread slices together, da Maltese way. Looking so yummy buddy.
Yep! We used rub ripe tomatoes on the bread in the days without kunserva!
Drooling!!!
Aħna nħobbu lil Malta tant❤️❤️❤️❤️❤️
tidher kważi perfetta, imma insejt il-kappar
Lol...last video asked you make this ...great video
I deliver quickly! 😂
G’day mate noice job
G'day! Get a Kangaroo and get a Maltese Bread in ya!
Gday!
hi uncle pat ya know its luke right
hi can you keep it in the container overnight then cook it in the morning?
Yes sometimes overnight ferment comes out better!
Wow, proset tassew, vera ġietek sabiħa. Forsi mal-mili tista' żżid ftit tewm imqatta' rqiq. PROSET!
Thanks! Yes I could not find enough ingredients at the time! Yum!
Ohh
How
@@PaceCooksChannel c
How to make tiramisu
Hello, can I know the brand of the oven behind you please?
Coolabah pizza oven
Que tipo de harina es?
Recipe pls.thanks
I'm wondering where you got the instructions for shaping or why you adopted that particular approach. In the Unesco documentary at ruclips.net/video/NfTGYXMO5jo/видео.html while it doesn't discuss methods in detail several shots clearly show the bread being flattened by pressing and stretching out by hand rather flatter and then tearing and shaping the hole in the center--totally different from what's shown here! I'm sure your bread is delicious, but if it's totally different in how it's made, it begs the question of what defines "ftira", and what led you to adopt the method shown here...? Just curious! I've been interested in this bread and couldn't find much online ...
THE DOUGH ISS MUCH TOO FLUVVY. NOT GOOD TO FORM IT AND IT SINKS INTO FLAT BREAD ATT HIS WAY.