This is not as complicated as you think…but first you need to make a starter and get that established. To make the starter (mother) you need a jug or jar with a loose lid. In this you start off by putting one cup of white bread flour and one cup of lukewarm water. Stir it well with a wooden or plastic spoon (DON'T use metal) and leave it on the work surface. It will start to ferment and every day you have to feed it…like a pet…with one large spoon of flour and the same of water…and stir. After one week you will have a 'mother' that you just keep on feeding every day. This mother gives the bread the 'sourdough' flavour that is necessary to get the right taste.
The fermentation process of the flour and water creates lactic acid…which prevents any organisms occurring in the mixture. When it starts to ferment you will notice that it has a similar odour to beer…that is normal and what it is supposed to be like. You can keep it in the fridge…but if you do then you have to take it out a couple of hours before you need to use it.
You can make the ftira without the 'mother'…just by mixing the cup of flour with 1/3 teaspoon of yeast and half a cup of water and leaving it overnight….but the flavour of the bread will not have the same taste…but it is still good!
With the starter established the recipe for ftira is as follows:
The night before you want to make the bread you put:
ONE cup of white bread flour
1/3 teaspoon of dried instant yeast
1/2 cup of the 'mother'..(that you then replace by continuing to 'feed' every day)
1/2 cup of lukewarm water
Mix this well with a plastic spatula, cover loosely with clingfilm and leave it in a warm place overnight until you are ready to proceed with the ftira. The dough will become bubbly.
The next day: Put TWO cups of white bread flour
1/2 teaspoon of dried instant yeast
2 teaspoons of sea salt
1 cup of lukewarm water
about a tablespoon of olive oil
Then you mix this with the starter you prepared the previous night until it is combined well. It is supposed to be sticky..so proceed to knead it for about ten minutes adding a little bit of flour as necessary…but not too much! The dough should be sticky…but not too wet or it will not cook properly and the ftira will be stodgy at the bottom.
Then oil a bowl with a little olive oil and put the kneaded dough into it. Cover the bowl with clingfilm and a tea towel and leave it in a warm spot for an hour…but if you're busy you can leave it a bit longer and it doesn't make much difference.
Then with a spatula fold the half risen dough over…turn the bowl round 90 degrees each fold and do this about eight or nine times. Cover the dough and leave it four about a half hour …but you can leave it a bit longer than that.
Then repeat the folding of the dough with the spatula again and cover the dough and leave for about another half an hour.
If you have a bread stone..the bread will be much better…but I don't have one and I use a terracotta dish, but you can use a baking tin if you have neither.
Put the bread stone or dish into the oven an preheat it for about half an hour at Gas No.8
Meanwhile put flour on a board – or on the baking tin – and turn out the dough…being careful not to knock out the air too much. Flatten the dough a bit and tear a hole in the middle. You can sprinkle a bit of flour on it…or sesame seeds (which are very nice). Then cover the dough with clingfilm and wait until the oven is well preheated.
Then comes the tricky bit if you're using a breadstone or a terracotta dish You then have to remove the very hot dish from the oven (being careful not to burn yourself) then, with floured hands, lift the ftira dough carefully and put it onto the hot breadstone or dish and place it on the LOWER shelf of the oven.
Let the ftira bake for about twenty minutes…I turn the dish round half way through…and if it is not very brown…leave it for a bit longer. Once baked…remove it from the oven and put it on a tray to cool.
It isn't as complicated as it seems …and you get into the rhythm of it. The bread also freezes well…and it is well worth the effort!!