Ftira

Ingredients

• 500 g strong bread flour
• 7 g instant yeast
• 1 1/2 tsp fine salt
• 325–350 ml lukewarm water
• 2 tbsp olive oil, plus extra for greasing
• Semolina or flour, for dusting
• Sliced ripe tomatoes, for serving (optional)
• Canned tuna in olive oil, drained (optional)
• Sliced onion, olives and capers, for serving (optional)

Method

1. In a large bowl, mix the flour, yeast and salt. Make a well in the centre and gradually pour in most of the lukewarm water and the olive oil, mixing until a soft dough forms. Add the remaining water if needed.
2. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover and leave to rise in a warm place for about 1–1 1/2 hours, or until doubled in size.
4. Punch down the dough and divide it into 2–3 equal pieces. Shape each piece into a ball, then poke a hole in the middle and gently stretch to form a thick ring about 18–20 cm across.
5. Place the rings on a baking sheet dusted with semolina or flour. Cover loosely and let rise again for 30–40 minutes until puffy.
6. Meanwhile, preheat the oven to 230°C (445°F).
7. Bake the ftira for 15–20 minutes, until well risen and golden with a lightly crisp crust.
8. Cool slightly on a rack. Serve warm, plain or split and filled with tomatoes, tuna, onions, olives and capers.