Thanks for the feedback Patricia😃 we ll be posting at least twice a week, so hit that notification bell if you would like to be informed everytime we put on a new video of our off grid life.
Hi Luke, i am in no way a good baker, but i have been playing around with starters in order to make sourdough bread, then stumbled upon this recipe. Cannot wait to make it, it was my absolutle fav lunch in Malta! Best wishes from Scotland 🏴👍
We miss you guys too!.. not the heat and stress though lol I'll be posting recipes of all the most popular dishes so hopefully you can try and make your favourite ones... some consolation I guess!
Enjoy your videos my wife from senglea Malta I AM Portuguese I kown Malta very well. We like to move to portugal next year . We like to visit you's and You's can came to our place. SANTA MARIA DA FEIRA NEAR ESPINHO. YOUS ARE very nice people simply natural living life. All the best from Joseph and Patricia.
Wow 🙂 that's a great looking Ftira Luke ..proset 👍. I started baking my own bread most days. just a tip I saw on RUclips ...use a shower cap (obviously not one you've used for your hair 😂) to cut down on the single use plastic ..just wash & reuse the next day 😊✌️
Hi Carlos so 225 degrees celsius for about 20 minutes and bread is a traditional Maltese sandwich which is Hobz biz-zejt (which means bread with oil) the filling is olive oil , tuna, olives, capers, tomato paste, chopped onion, fresh mint and fresh tomato slices
Please include subtitles in this video! I am your new follower, and I came to your channel after your conversation with Cindy Vine. Best regards and best wishes, Zeza from Croatia!
@ZezaMix i tried to see why but not sure how to amend that maybe because it is one of our oldest videos. Luke plans to update the video sometime in the future
Hi Luke. For the starter you made as in the video, do you leave it to rest in room temperature? I live in a tropical climate (Singapore to be exact), I am unsure whether it makes a difference?
Hi Luke. I'm finally going to try baking Ftira. I've prepared the starter. In four hours it has already doubled, should I keep it at the countertop still or I can shove it in the fridge and let it proof slower? I'm in Singapore, pretty warm here, am unsure it would be ok to leave it on the countertop for 24hrs.
Hi Kim.. nice one, good luck. Ive left it out overnight for 24 hrs in hot countries before with no problem, but if youre not comfortable with it out you can put it in the fridge too. It shouldnnt be a big deal. Just make sure you take it out a couple of hours before you use it so it comes back up to room temperature. Good luck Kim!!
@@lukeandsarahsoffgridlife i baked it this afternoon! I think I should've stretched out the dough a little when shaping it cos mine puffed up a lot in baking 😅 my hubby thinks it is too tall, it supposed to be semi-flat. And i don't manage to get a bigger hole in the middle, will stretch more next time. Will update to see if it has good open crumbs when we slice through it to make sandwich for dinner later.
Hi Kim .. yes it needs to be very flat before it rises for the last time. If you have any pics send them to lukeandsarahsoffgridlife@gmail.com. if you do I might be able to give you a tip or two. 😄😄😄
That is full certified proper Maltese bread... I would wake every day to the smells of our bakery - we lived on top of it - for at least three months. The smell would permeate through my nostrils, eyes, et cetera, and there is no smell like it! Crispy shell ta' fakruna on the outside, and as soft as f*** on the inside. You have to eat it fresh from the bakery to understand how effing joyous Maltese bread is just on its on. And then, AND THEN, the things you can do with it... Holy Chris...
Forgot to ask. What type of flour do you use? I use 00, Whole wheat, or grain, also soft red wheat and etc., but for your Malta, I want to use the correct flour. Thank you. Doug
Brilliant! I'll definitely have a go. Only one criticism, why are you using the US, strange, cup measurements, and not metric like the rest of the world?
Thanks for the feedback Alexander I'll update the recipe with metric weight measures too.. I used cups because I have cups and since I make the bread every day it's much quicker than weighing everything :)
Good evening, This morning I baked two Ftiras using Russello Bio (Sicily) flour only Great result - loaves were a bit more compact than when using white T65 flour. Let me know if you wish to see the pictures - good night Luke and Sarah!
If we make the starter from scratch, how long do you wait for the ftira to rise (I'm guessing a natural starter will have less rising power than dried yeast so it will have to rise for longer)? And how much do we feed the starter after the first ftira? Is it still one tablespoon of flour and water once a day?
If you make the starter from scratch wait until it doubles in size and yes you feed the starter one tablespoon of flour and water once a day. Good luck enjoy your yummy bread😁
Prepared two starters for tomorrow - will be cheaper on electricity to bake two one after the other For today’s Ftira I used French T65 type flour For tomorrow’s I will be using Russello Bio (Sicily) - good night!
@@lukeandsarahsoffgridlife Been baking bread for the past 3 years now .... saving 80 euros a month and we're all eating good bread with no additives. Started my sourdough starter ('JOY') ten days ago :)) Good night Luke and Sarah
Youve got a point but like I said in the recipe.. it's a cheat s recipe if you want to , you can just use any normal starter that you might have and follow the rest of the recipe emitting the yeast. I just thought it might be handy for a lot of people who dont want the responsibility of taking care of a starter. I'll post my original recipe with a proper starter recipe in the description. Thanks for pointing that out :)
Hobz bil-bajd means bread with egg is that what you meant or hobz biz-zejt is a very popular sandwich... all topping are great because this bread is so delicious😁😁
Regards to Sarah and Molly. I have also uploaded a few of your videos on the Société Maltaise de France (Le Cercle Vassalli) for our members (mostly French, Maltese and British)
That Ftira looks amazing!!! And that crunch sound so yummy ♥
Its super delicious , tell us when you try it 😁
Note to self.... dont watch maltese ftira videos when hungry. Will surely try this recipe out !
🤣 let us know how it goes Neville
Totally
That dog is so nice!
Looks amazing, will defo be trying. Just back from Malta where ftira is always one of my favourite lunches. Thanks.
Hi James, yes you can't beat a ftira ..yum ,let us know how it goes😃
So good, you do a great job in cooking our Ftira . Your dog is so cute. Thanks for sharing.
Thanks for the feedback Patricia😃 we ll be posting at least twice a week, so hit that notification bell if you would like to be informed everytime we put on a new video of our off grid life.
Awesome Luke wowzer
Thanks Claude
Wow that looks GOODDDDDDDDDDDDDD...
Thanks Paul
Must try this very soon.
You must 😃 you can have fresh bread every day
@@lukeandsarahsoffgridlife I'll let you know how it goes.
Fantastic looks so yummy 😋
The sound of the crispness and solid thump on the bottom is music to my ears!!!!
Great ....I am missing ftira out of Malta...
Send us photos when you try out this recipe 😃
That looks fantastic! I'm salivating!
Thank you Milly😀
Well done
Thank you Alan
lovely ftira.
Love this and will have ago for definite 😋👍
Oh I’m so going to try this yum
Thank you for sharing 😁
You’re welcome 😊 let us know when you do ❤️
Lovely bread and cute dog! Greetings from malta
Thank you very much!
👍👍👍👍🌺🌺🌺🌺 Amazing Recipe
Thank you so much
Hi Luke, i am in no way a good baker, but i have been playing around with starters in order to make sourdough bread, then stumbled upon this recipe. Cannot wait to make it, it was my absolutle fav lunch in Malta! Best wishes from Scotland 🏴👍
Awesome let us know how it goes😁
I made your ftira. It was lovely.
Amazing job! Well done.
😃
We missed your cuisine at the food truck 😊
We miss you guys too!.. not the heat and stress though lol
I'll be posting recipes of all the most popular dishes so hopefully you can try and make your favourite ones... some consolation I guess!
❤
Bonju love your recipe for the ftira can you please till me if I can use a starter and not yeast. Thanks 🇲🇹🇦🇺
Hi.. there are instructions in the description of this video on how to make it with a starter. Good luck! 😀🇲🇹
Prosit! Mouth watering. Must try this out.
Thanks Michael, yes it is ,let us know when you do😃
Do you have a traditional Hobz Malti recipe at all. I've made this ftira and it's great as i Remember then in Malta.
No we have never done a video on that
Enjoy your videos my wife from senglea Malta I AM Portuguese I kown Malta very well.
We like to move to portugal next year .
We like to visit you's and You's can came to our place. SANTA MARIA DA FEIRA NEAR ESPINHO.
YOUS ARE very nice people simply natural living life.
All the best from Joseph and Patricia.
Thanks for the offer Jose ,we don't leave our place much but if you are passing from here one day and covid days are over give us a shout.😀
This works perfectly. Do you have a recipe for Maltese hobz?
Hi maxine.. I'm afraid not ..yet. Hopefully I'll get round to filming it this summer.
@@lukeandsarahsoffgridlife very much would look forward to that.
❤ RUclips THUMBS UP!!!❤ I'LL try this one too,
Hi would all purpose flour work? Thanks
Yes it will , but it's better if you use a stronger bread flour but I have made it many times with all purpose and the results are still good.
@@lukeandsarahsoffgridlife thanks:)
Wow 🙂 that's a great looking Ftira Luke ..proset 👍. I started baking my own bread most days. just a tip I saw on RUclips ...use a shower cap (obviously not one you've used for your hair 😂) to cut down on the single use plastic ..just wash & reuse the next day 😊✌️
Great idea!! Never even thought of that😁
Hello Luke & Molly, are you using Strong/Hard/Bread Flour?
Yes we are , let us know how it goes.
hi luke, how long did you bake the ftira and at what temperature? another thing, what was the filling you used, greetings from Venezuela
Hi Carlos so 225 degrees celsius for about 20 minutes and bread is a traditional Maltese sandwich which is Hobz biz-zejt (which means bread with oil) the filling is olive oil , tuna, olives, capers, tomato paste, chopped onion, fresh mint and fresh tomato slices
Please include subtitles in this video!
I am your new follower, and I came to your channel after your conversation with Cindy Vine.
Best regards and best wishes, Zeza from Croatia!
Hi Zeza! Thanks for joining us. Normally subtitles are an option you can turn on on RUclips if I'm not mistaken
@@lukeandsarahsoffgridlife Most of your videos have subtitles, but unfortunately they are not enabled in this video and I can't include them :(
@ZezaMix i tried to see why but not sure how to amend that maybe because it is one of our oldest videos. Luke plans to update the video sometime in the future
I must to have missed it again. What temperature in Fahrenheit should the oven be? Thank you.
Hi Douglas.. 437f will do. Good luck!
Ola wat to eat the bread deliçia God blessings
Thank you 😋
Hi Luke. For the starter you made as in the video, do you leave it to rest in room temperature? I live in a tropical climate (Singapore to be exact), I am unsure whether it makes a difference?
Yes just leave it out, it will be fine.😁
Hi Luke. I'm finally going to try baking Ftira. I've prepared the starter. In four hours it has already doubled, should I keep it at the countertop still or I can shove it in the fridge and let it proof slower? I'm in Singapore, pretty warm here, am unsure it would be ok to leave it on the countertop for 24hrs.
Hi Kim.. nice one, good luck. Ive left it out overnight for 24 hrs in hot countries before with no problem, but if youre not comfortable with it out you can put it in the fridge too. It shouldnnt be a big deal. Just make sure you take it out a couple of hours before you use it so it comes back up to room temperature. Good luck Kim!!
@@lukeandsarahsoffgridlife oh. Ok. I'll take it out from the fridge. 😅 Thanks !
@@kimyendegabriele4501 let us know how it goes, have a great day 😃
@@lukeandsarahsoffgridlife i baked it this afternoon! I think I should've stretched out the dough a little when shaping it cos mine puffed up a lot in baking 😅 my hubby thinks it is too tall, it supposed to be semi-flat. And i don't manage to get a bigger hole in the middle, will stretch more next time. Will update to see if it has good open crumbs when we slice through it to make sandwich for dinner later.
Hi Kim .. yes it needs to be very flat before it rises for the last time. If you have any pics send them to lukeandsarahsoffgridlife@gmail.com. if you do I might be able to give you a tip or two. 😄😄😄
Some say the mannah that feel from heaven in the OT was ftira.
Hey Luke! 👋
Hi Laila! Xx
Hey!
That is full certified proper Maltese bread... I would wake every day to the smells of our bakery - we lived on top of it - for at least three months. The smell would permeate through my nostrils, eyes, et cetera, and there is no smell like it! Crispy shell ta' fakruna on the outside, and as soft as f*** on the inside. You have to eat it fresh from the bakery to understand how effing joyous Maltese bread is just on its on. And then, AND THEN, the things you can do with it... Holy Chris...
So good!❤️❤️❤️
Forgot to ask. What type of flour do you use? I use 00, Whole wheat, or grain, also soft red wheat and etc., but for your Malta, I want to use the correct flour. Thank you. Doug
I normally use plain flour tipo 65 but if I could find 00 here I would use that.
Brilliant! I'll definitely have a go. Only one criticism, why are you using the US, strange, cup measurements, and not metric like the rest of the world?
Thanks for the feedback Alexander I'll update the recipe with metric weight measures too.. I used cups because I have cups and since I make the bread every day it's much quicker than weighing everything :)
👍
Good evening,
This morning I baked two Ftiras using Russello Bio (Sicily) flour only
Great result - loaves were a bit more compact than when using white T65 flour. Let me know if you wish to see the pictures - good night Luke and Sarah!
Sounds great Michael send the pics to lukeandsarahsoffgridlife@gmail.com
Is there a written recipe for this ftira. Thanks
Hi agnes....I just put it in the description. Enjoy :)
@@iamamalteser thanks ever so much. Cheers from Canada.
👍
Should you use a wooden spoon ?
You can you use any spoon you like...cant see why it would make any difference.. .as long as its clean 😄
❤️
After mixing everything how big of a chunk do you put aside for the next day ?
Hi Joseph.. about a cup to a cup and a half! Good luck!
If we make the starter from scratch, how long do you wait for the ftira to rise (I'm guessing a natural starter will have less rising power than dried yeast so it will have to rise for longer)?
And how much do we feed the starter after the first ftira? Is it still one tablespoon of flour and water once a day?
If you make the starter from scratch wait until it doubles in size and yes you feed the starter one tablespoon of flour and water once a day. Good luck enjoy your yummy bread😁
Prepared two starters for tomorrow - will be cheaper on electricity to bake two one after the other
For today’s Ftira I used French T65 type flour
For tomorrow’s I will be using Russello Bio (Sicily) - good night!
Sounds like you enjoyed it .Let us know how it goes with the other flour. Good night Michael
@@lukeandsarahsoffgridlife Been baking bread for the past 3 years now .... saving 80 euros a month and we're all eating good bread with no additives. Started my sourdough starter ('JOY') ten days ago :)) Good night Luke and Sarah
Looks amazing but can you really call it sourdough if you've used yeast?
Youve got a point but like I said in the recipe.. it's a cheat s recipe if you want to , you can just use any normal starter that you might have and follow the rest of the recipe emitting the yeast. I just thought it might be handy for a lot of people who dont want the responsibility of taking care of a starter. I'll post my original recipe with a proper starter recipe in the description. Thanks for pointing that out :)
iamamalteser thanks. Look forward to seeing the full recipe to get my starter working on. 😋
Just updated recipe in the description with instructions on how to make it using a proper starter. Enjoy :)
👍
Hops bi bjta! .... bad spelling but that’s what I used to eat when I lived in Malta 40 yrs ago!
Hobz bil-bajd means bread with egg is that what you meant or hobz biz-zejt is a very popular sandwich... all topping are great because this bread is so delicious😁😁
Beautiful Ftira! Could have used some instructional audio.
Hi Fred.. fair enough! This was my first video! ...will do it again in the wood fired oven this summer. Will be trying maltese bread too.
Hi Luke
Lovely recipes
Was wondering if you could kindly add the measurements in grammes, ml please
That would be great help
Grazzi hafna
Michael
Have a look tomorrow, i will update the recipe in the description tonight
@@lukeandsarahsoffgridlife Mega-thanks - How very kind of you!
Regards to Sarah and Molly. I have also uploaded a few of your videos on the Société Maltaise de France (Le Cercle Vassalli) for our members (mostly French, Maltese and British)
Thank you so much Luke and Sarah
Much obliged - moving in to phase 2, of my Ftira this morning - :) have a lovely day!
@@drmichaela.riccioli4147 it won't be long before you are eating your delicious bread , bon appetit 😃
Aviva qalbi!
Why don't you use a spatula instead of a teaspoon or what?
Yes Joe it would have been much easier with a spatula but we had misplaced it and still haven't found it.
I could taste the hobz-biz-zejt at the end.
😁 x x
I love that woof woof.
Thanks 😁
Please choose better music.
Haha.. sorry about that. Was one of our first videos.
Hops bi bjta! .... bad spelling but that’s what I used to eat when I lived in Malta 40 yrs ago!