This open ftira was filled with tomato paste (kunserva), tuna (tonn-taz zejt), olives, capers, onions, sardines and fresh basil.
Known as 'schiaccata' in eighteenth century, this ring-shaped flat bread has been part of Maltese diets for ages now.
Its texture slightly resembles that of the ciabatta, however its crunchy outside and soft airy body make it unique.
