The national dish of Malta is rabbit – I asked my two if they fancied sacrificing their lives for the project but they declined. Coincidentally, the last time I ate rabbit was the night before bringing my first bunny, Stu, home over a decade ago. With rabbit off the cards, I opted for a tasty sounding flat bread called Ftira Ghawdxija.

I made the dough this morning from 300g bread flour, a packet of yeast, a teaspoon of salt and sugar, 3 tablespoons of olive oil and 160ml warm water. It’s been a lovely warm day today so the dough rose well during the afternoon.


When I first researched this I assumed it was like a pizza, but it’s really not; the dough was much more like a bread than a pizza base and there is no tomato sauce. We opted for traditional fillings; I went for cheese, onion and egg and he went for anchovy and potato. The egg filling was interesting – the eggs were whisked and then mixed with the creamy goat cheese before pouring on top of the rolled out dough.

After folding the edges back in on themselves we baked them for 20 minutes. Unfortunately they didn’t brown but they tasted great. They’d even be good the next day on a picnic.


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