Gluten Free Gozo Ftira


 

I have just tried this out out yesterday. It tasted so good,
and did not have (at all!), that ‘gluten free acrid taste’,
breads usually have!  It is the closest I could get to the
Gozo Ftira.  It is an easy recipe and I suppose it can
work out with any GF bread mix available.  I have used
Nutri Free Bread Mix in this recipe.

What you need and how to make :

  • 375 grams GF bread mix
  • 250 ml (1 cup) water
  • 1 egg
  • 35 grams (1/3 cup) grated Parmesan
  • 1 tsp Baking Powder
  • 1/2 tsp salt
  • 1 tsp polenta

For the topping :

  • 2 potatoes, sliced very thinly (no need to peel)
  • 2 tomatoes, sliced very thinly
  • 1 onion, sliced very thinly
  • Sliced black olives
  • Gbejna or hard cheese
  • Capers
  • Origano
  • Sea Salt & Pepper
  • Chilli (optional)
  • Olive oil, for greasing and for drizzling
  • Freshly chopped parsley

Preheat oven to 220 deg C.  Grease a 25 cm round pan or
19 x 29 cm rectangular pan with the olive oil and sprinkle
with some polenta.

Combine the bread mix, parmesan and baking powder
in a large mixing bowl. In a measuring jug combine the
water and the beaten egg.  Make a well and pour the egg
water mixture and mix to combine.  When it becomes
hard to mix, use your hands with a little gf flour to knead
slightly.  Shape into a pat and place on the oiled pan and
with your fingers, start stretching and pushing the dough
to cover the pan.

Leave to rest whilst you slice the vegetables.  Start
layering on top of the dough the sliced potatoes, tomatoes,
and onions, then the sliced olives and scatter a few capers.
I am not living in Malta at the moment so I did not have
any Gbejniet, but used instead a hard cheese, a Sicilian
Peppate, cut into little cubes and scattered that on top.
Season with sea salt and pepper, some chilli, if using
and some origano.  Drizzle with olive oil.

Place in oven till the pastry is cooked and slightly golden.

Sprinkle with fresh parsley and serve!

P.S.  You can put any topping of course, like Maltese
Sausage, artichokes, anchovies … whatever you prefer!

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