Sicilian Mafalda

Sicilian Mafalda recipe of of 17-04-2016 [Updated on 04-04-2019]

The mafalda is a typical Sicilian bread characterized by a dough made with durum wheat semolina, with a very peculiar snake shape and covered with sesame seeds. This type of bread has ancient origins, it seems that it was invented in the nineteenth century and that a master baker then dedicated it, in the early twentieth century, to Mafalda di Savoia. Today the mafalda is among the most popular forms of bread in Palermo bakeries, it is a sandwich that I loved at the first bite and that is perfect to be enjoyed hot stuffed in a thousand different ways, from salami and cheese to Nutella; P Last night I came back very late in Naples and today I just want to rest, bake at home and cuddle my puppy, so I leave you with today's recipe and I wish you a sweet Sunday: *


How to make the Sicilian mafalda

Prepare the chariot.
Put the water, yeast and semolina flour in a bowl.

Knead until it forms a ball, then let it rise for 30 minutes.

Add the semolina flour, water, oil and malt to the biga, and start working.

When the mixture has started to blend, add the salt.

Form the dough into a ball and let it rise for 1 hour.

Divide the dough into pieces of about 250 g each.

Flatten each piece of dough with a rolling pin to form a long, thin rectangle.

Roll each rectangle on itself (from the long side) to form long and thick cylinders (about 80 cm x 2.5 cm).

Then proceed with each cylinder, giving it the characteristic shape of the mafalda (a kind of serpentine with one end passed upwards) by pulling them slightly to make them stretch.

Brush the mafalde with a little water, then gently turn them upside down, one at a time, in a dish containing the sesame seeds, pressing lightly to make the seeds adhere.

Place the mafalde on a baking sheet lined with parchment paper, cover with a cloth and let it rise in the oven off with the light on for about 1 hour (or in any case until doubled).

Preheat the convection oven to 200 ° C. Immediately before baking, vaporize the water on the walls of the oven. Cook the mafalde for 15 minutes. Lower the temperature to 180 ° C and cook for another 15 minutes or until golden brown.
Let it cool on a wire rack, then serve your Sicilian mafalde.

Sicilian Mafalda - Recipes

Made from durum wheat semolina, covered with sesame, with a characteristic serpentine shape, soft on the inside and crunchy on the outside - this is how this exquisite type of bread is presented in much of Sicily.

Ingredients for 3 250g loaves

  • 500g durum wheat semolina
  • 8g fresh yeast (or 10g dry yeast)
  • 3g malt
  • 280g water
  • 9g salt


Add the semolina, yeast, malt and 250 g of water, mixing slowly. Mix the remaining 30 g of water with the salt and then add to the previously obtained mixture. Knead and eventually add more water until you get a soft and elastic dough.

Cover the dough and let it rise for 20 minutes in a warm and dry place. Then divide the dough into three equal parts and form rectangles of about 15 x 10 cm with each of the three pieces. Roll each rectangle on itself, starting from the long side, to obtain cylinders approximately 90 cm long.

Then begin to fold the cylinder into the classic serpentine shape, passing the last piece over the loaf until it reaches the initial head. Finally bake in a preheated oven for about 40-45 minutes.


The information on this page comes from our Sicily expert Britta Bohn.

Britta has been dealing with daily life and life in Sicily for over 20 years.

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  • The Mafalde I'm a typical Sicilian bread and are characterized by the crunchiness, given by the sesame seeds, and the shape.
  • It is made with durum wheat flour and has a soft crumb.
  • Preparing it at home is not difficult: the flavor will win you over.

There Sicily boasts a splendid tradition of bread. It is a food that has always accompanied everyday life, thanks to the simplicity of the ingredients and of the realization. Once upon a time, the weekly preparation of bread took place at home. Moreover, since not everyone owned an oven, it happened to share this event among several families, making it even more important. Today the bread at home is not made very often, but it is one tradition to be recovered whenever you want. Prepare the Sicilian Mafalda it is not difficult at all. The surface is Crisp and covered with sesame seeds, while the crumb is soft. It is characterized by its shape: it is obtained from long cylinders, which are folded in the shape of a spiral or & # 8220s & # 8221. It is delicious already as it is, but it is also perfect to be seasoned with meats and cheeses.


Break up the refreshed mother yeast and dissolve it in a little warm water taken from the total quantity.

In the bowl of the planetary mixer, pour the flour and add the sourdough dissolved in the water, start kneading with the hook, adding a little water at a time.

When all the water is well absorbed, add the salt and finally the extra virgin olive oil. Knead for about 15 minutes, until the dough is smooth, homogeneous and well strung.

Put the dough in a bowl lightly greased with oil, cover with cling film and let it rise in a warm place for about 3 hours, until the volume has doubled.

After the leavening time, take the dough and divide it into 6 equal parts. Form the mafalde following the photographic step by step.

Arrange the mafalde on a baking sheet covered with parchment paper and let it rise in the heat for 1 hour.

Gently brush the surface with water and flavor with the sesame seeds.

Turn on the oven at 200 degrees (static) and place a saucepan with water on the bottom.

Place in the oven and cook for about 25 minutes, until the surface of the mafalde is golden.

Remove from the oven and leave to cool on a wire rack.

'in Sicilian mafalda

'A Mafalda
it is an ancient Sicilian bread that was made in ancient times in Palermo, in the popular districts, but also a little throughout the island and according to the areas and shape it can be called the eye of Sant'Agata, crown etc.
Ingredients for 4 people
500g of soft wheat flour - 20g of yeast - 100g whole milk - 300g of water - 30g of sesame seeds - salt.
Make a fountain with the flour, make a hole in which you will pour the warm milk, salt, water, yeast and with the prongs of a fork, melt and mix the yeast. is dry and homogeneous.Cover with a cloth, once covered with a wool blanket (the houses were not heated as in our days) and let it rest for at least 45 minutes for it to rise. minutes, someone puts it back a little longer to rise, divide the dough into 4 loaves and make 4 rolls (mafalde) to give an oval shape, interspersed with 3 bottlenecks. Sprinkle with sesame seeds and bake in the oven at 230 degrees for 15 minutes The mafalda must never weigh more than 300 grams.In addition to being eaten at the table, it is excellent eaten warmly stuffed with slices of mortadella, or with black olives cunzate.Ps: recipe dedicated to all Sicilian blog friends, and of course to who wants to try this bread.Ps: it is assumed that it is a bread of Arab origin, because it was the Arabs who imported sesame seeds (Junggiulena from Arabic. )


I did not know this bread, I would be curious to know why it is called this way.
Dear Marcella for the meme I found and reworked this one & # 8230 if you decide to participate fill in whatever you want & # 8230 otherwise it doesn't matter, it's a game!
I also don't know English, if anyone could provide other suggestions for translation & # 8230
A hug

1. Loves to joke & # 8211 Loves to play
2. Attractive - Attractive
3. Suave and caring - Sweet and generous
4. Brave and fearless - Brave and fearless
5. Firm and has leadership qualities - Determined with leadership qualities.
6. Knows how to console others - Knows how to console others
7. Too generous and egoistic - Very generous and also selfish.
8. Takes high pride in oneself & # 8211 He has a high regard for himself
9. Thirsty for praises.- Thirsty for praise?
10. Extraordinary spirit. - Extraordinary spirit
11. Easily angered - Easily angered
12. Angry when provoked - Get angry when provoked
13. Easily jealous - Jealous
14. Observant & # 8211 Careful
15. Careful and cautious - Careful and cautious
16. Thinks quickly. & # 8211 Think fast
17. Independent thoughts - Independent thoughts
18. Loves to lead and to be led - Loves to lead and to be led
19. Loves to dream - Loves to dream
20. Talented in the arts, music and defense & # 8211 Has talent in the arts, music and defense.
21. Sensitive but not petty - Sensitive. but ??
22. Poor resistance against illnesses - Has no resistance to disease.
23. Learns to relax - Learn to relax.
24. Hasty and trusty - Quick and reliable
25. Romantic - Romantic
26. Loving and caring- Love with passion?
27. Loves to make friends- Loves to have many friends

very good, then lukewarm with mortadella is a pleasure! Hello D

Very good.
yes it is true it looks a bit like our peasant bread (removing the seeds)
When I was little (12/13 years old) we used to eat, in the morning for breakfast, the peasant bread freshly baked with aubergines in oil, and my mother who screamed telling me that in the morning we had to eat milk with bread and not eggplant.
Hello and happy Sunday

AND THEN! YOU WANT ALL CICCIA (and that's it).

even seeing the photos of the bread makes me hungry. how should I do.
and cmq thanks, because your every post is an extra spur to visit our beautiful Italy !!

How many have I eaten mafalde
with ciciulena (sesame seeds)

with mortatella is exceptional.

Vasuneddi and good Sunday evening.

ona la mafalda !! When I buy it and it is hot I can eat it without dressing it in 10 seconds :)!
Have a nice Sunday..

I threw the meme at you too. But I know that someone has preceded me. Kisses )

Thanks, and I can guarantee you that this type of bread is delicious. Hello

Always interesting your recipes and advice. Now you have the translation, you can play too. Kisses

here I am. depressed and angry. but I'm here. today I also cookedooooooo. ok some fillets of stewed grouper. but I think it can be defined cooking no.

cmq you all ok? io casini9 at work. too much "politics". too many strange interests. I'm pretty tired. sometimes I really want to leave the safe public place for something else. MAH.

good. they also do it near my house, here in milan. there is a good Sicilian baker who makes bread, arancine, cassatine, etc., etc. bye!

How much I miss Sicilian bread here in Spain :-( How nice, meeting a "neighbor" online. I'm from Acireale. Thank you for your visit to my blog. I'm delighted with this recipe for mafaldine, it's not that you also find that of the "cucciddatu", by chance?

sexy too! :-) just this morning I went to that baker, but I took a simple brioche with jam. the mafaldina will not be missing in the coming days. Good day.

the mafaldaaaaaaaaaaaaaaaa. but what a goodaaaaaaaa. I'll try afarla because I miss it very much !! : D

I saw that Anna gave you the translation: D I was going to point you to a blog in which I had seen August: D

I am Roman, but I love sesame seeds!
I'll try to "immafaldarmi".
Good day!

very good with panelle matri, matri!

I did not know this bread! I would make me a good sandwich .. slurp!

eh, yes yes, really true. I ate this bread very often in Sicily last summer and it was really great! sure you got it right, huh?

I ate something similar, because it was not made in Sicily, and it was good, let alone eat it in the place where it originated. and then, I love sesame :)

I've been studying this mafalda for a couple of days. I make it as soon as I get used to bread in general.

Here I am in line too to thank you for reminding me of the "mafalda", which was a reason for a quarrel with my brothers, when we went to visit my grandmother who always did it.
Thanks also for sending me the news I wanted at first voice,
I think to elaborate them, without adding, of course, nothing new and broaden the idea I have of you.
If by chance you pass through Rome, just let me know.
I'd love to meet you.
A warm hug.
fusion grandmother

Miiii la mafalda. good, hot hot. he made me die with oil, salt and pepper.

I see no problems if you want to continue using my photo but I would have preferred that you ask me for permission first or that you at least mention the author of the original photo.

There is an error in the text: it is defined as & quotocchio di Santa Lucia & quot; as the attribute of the martyrdom of the Saint is precisely the eyes, while the attribute of Sant & # 39Agata is the breast.

In reality the Palermitan and Arab origin of said bread is a stretch, since it was invented in the late nineteenth century and dedicated to Mafalda di Savoia at the beginning of the twentieth century. The baker seems to have been from Catania.

La Mafalda: the homemade bread of Sicily

Over the course of its history Sicily has developed a rich agro-food heritage. Amongst its products of undisputed economical, historical and cultural value, bread plays a primary role. In Sicily bread is everything: culture, history, tradition, work, however it also has a unique taste than cannot be recreated. Already at the end of the Medieval period nobody ate any other bread than that made from durum wheat. In the peasant culture of preindustrial Sicily the real man was who ate homemade bread, obtained by the sweat on his own brow. Domestic bread making was typically a job for women: Saturday afternoon, when the worker returned from the field, he found warm homemade bread and some pies or pizza with parsley and oil. One of the most popular and traditional Sicilian breads around was, and still is, the homemade bread made with durum wheat flour, characterized by having tiny air bubbles inside. Its preparation requires a specific process, characterized by a dough with a low water percentage compared to standard preparation. This type of bread can be kept for a long time due to its low water content which makes it less susceptible to molds. This homemade Sicilian bread is also called scaniatu, a Sicilian word which describes how it is kneaded, vigorously using traditional tools and methods, although today we see a production more and more using modern techniques and tools.
La Mafalda
Of all the different forms of bread most known and popular in Sicily la Mafalda certainly stands out being produced all over the region. The Mafalda is a bread with a golden crust and the delicate and characteristic taste of sesame seeds, it is shaped in different forms, among which for example are the "occhi di Santa Lucia "and the" Corona ", obtained by cutting the form of a crescent moon in two places on the upper side of a lump of dough, ensuring that it is not more than three hundred grams, so that when it rises and bakes it opens up into a fan in the cut part, making it look like exactly like a crown. The ingredients for the production of a Mafalda are 00 flour, malt, sesame seeds, brewer's yeast and salt. It is prepared by dissolving the yeast in tepid water and then adding it to the oil and the malt, kneading it all together with the flour and salt. The dough is worked vigorously to work the gluten and then it is left to rest. They are then formed into long cylinders that are folded back on themselves in a spiral four times, with the first part put on the upper side of the bread. The upper side is dampened with water and sprinkled with sesame seeds then left to rest in a warm place for at least two hours after which it is finally baked. In Sicily, in addition to the traditional breads prepared with durum wheat flour, baked goods made with soft wheat, generally identified as “white bread”, are also available. With the arrival of raw ingredients and “modern” technologies like electric ovens and mixers production time has been reduced allowing better response to the requirements of the large urban areas, where it is necessary to bake more times throughout the course of the day.

Recipe by Piergiorgio Giorilli
(Master baker, lecturer and president of the "Richemont Club Italia e International")
Biga 16/20 hours

Mixing time for the biga
Spiral: 3 minutes on the first speed
Plunging: 4 minutes on the first speed
Fork: 5 minutes on the first speed
Temperature for leavening of the biga: 17 ° / 20 ° C
For the dough

  • Chariot
  • 3,000g Durum wheat flour 00
  • 1,760g Water (55% of the total flour)
  • 90g Yeast (3% of the added flour)
  • 88g Salt (2.2% of the total flour)
  • 20g Malt (0.5% of the total flour)

Mixing times
Spiral: 6 minutes on the first speed - 4 minutes on the second speed
Plunging: 8 minutes on the first speed - 4 minutes on the second speed
Final temperature of the dough: 25 ° C
Knead together all the ingredients adding only half of the salt. Let it rest for 20 minutes. Take off the desired weight. Form it into long strips, making them to the desired length and giving it the classic shape. Dampen the surface of the dough with water and sprinkle on the sesame seeds. Place on a baking tray and let rise for around 60 minutes at 27 ° / 28 ° C. Cook in a steam oven at 220 ° C and open the damper for the last five minutes of cooking.

Mafalde sandwiches

With Natural Mother Yeast and sesame seeds.

  • 550 g. Remilled durum wheat semolina flour (100%)
  • 330 g. Water (60%)
  • 130 g. Refreshed Mother Yeast * (24%)
  • 2,5 g. Malt powder * (0,5%)
  • 12 g. Salt (2.2%)
  • 12 g. EVO oil (2.2%)
  • QB Sesame seeds

* Note: The yeast is refreshed sourdough to be used after waiting for the doubling of volume. If you have the Licoli, 100% hydration liquid mother yeast, you can replace the 130g. of sourdough with 130g. of licols (equal weight) adding for & ograve + 22g. of flour and removing -22g. of water from the recipe above, even with the licoli it is expected to double before using it. If you don't have the malt you can put nothing.

Mix all the ingredients until you get a smooth and homogeneous dough, let it rest for 20 minutes covered in a bell-shaped bowl or from the planetary basket. Make a round of 3 folds and put it to rise in a container greased with a veil of extra virgin olive oil and covered with cling film, it will remain there until it has doubled its volume. If you intend to use the fridge, this is the right time to put it in the fridge.

Once doubled, overturn the dough on a pastry board and form a loaf, cut into 10 more or less equal pieces that will weigh about 100g. Roll each piece up to form a cylinder about 60/70 cm long, this will be folded back on itself forming a spiral. The last cm of the pasta tube will close the spiral passing over it until it returns to the starting point. Do one at a time, meaning you roll and form a bun before rolling another one.

Arrange on a baking sheet with parchment paper and wait for a second leavening. Before cooking, brush the surface with water and sprinkle with sesame seeds.

Place a container with water in it on the bottom of the oven, it will serve to form the steam to facilitate the initial development and obtain a crispy crust.

Cook a 210 & deg for 10 minutes then get off at 180 & deg for 25 minutes.

Remove the container with the steam water after the first 15 minutes of cooking. Once cooked, they must be removed from the oven and left to cool on a rack so as not to cause condensation to form. However, I recommend that you leave it in the oven for a few minutes with the door slit open.

Mafalde sandwiches: cooking in the oven static preheated.

210 & deg degrees for 10. 12 minutes then

180 & deg degrees for 25. 30 minutes

with steam for the former 10 minutes.

Everyone knows their oven, temperatures and times are indicative because they correspond to my electric oven in the kitchen at home.


Dissolve the yeast in the lukewarm water with the sugar.

Put the flour in a bowl and add the water slowly, working with one hand until it is all blended.

Also add the oil while continuing to knead, finally add the salt.

Transfer to a floured pastry board and continue to knead the dough until it is smooth and elastic.

Grease a large bowl and arrange the dough inside, then cover with cling film and let it rise until doubled, it will take about three hours.

Divide the dough into six to eight parts. Roll out each loaf thinly and roll it up on itself, forming a cord.

Fold them as in the photo to give the shape you prefer to your mafalde, then transfer them to a baking tray lined with parchment paper and cover them again. Let rise for another two to three hours.

When the leavening is complete, brush the surface of the bread with a little water and add the sesame seeds.

Heat the oven to 190 ° in ventilated mode and place a bowl full of water inside. Bake the bread in the central part of the oven and cook for ten minutes.

Remove the bowl, lower the temperature to 170 ° and cook for another 10 minutes, then remove the mafalde from the oven, let it cool and enjoy. Enjoy your meal!

How Sicilian mafalde are made

Those who are not particularly familiar with doughs and leavened products may find this recipe too difficult. Nothing more wrong. Just look carefully at the video above to realize how easy it is to acquire a good manual skills. And even if in the video recipe I wanted to use the planetary mixer via, I guarantee the same result even with a manual mixture.

After having achieved the desired size (I have chosen small mafaldine of about 150 gr) you need to make a rather thick cord and, starting from one end, bend it in a serpentine, gradually widening towards the center and then shrinking again. The last part of the roll of dough must be brought back crossing all the bread and blocking it at the end.

Finally, brush it with a little water and cover it with sesame seeds. It is left to rise for 90 minutes and in the oven for about 40 minutes (indicatively depending on the size of the slabs and the performance of the oven).

The most successful marriage with mafalda is with panelle, another cult recipe of Sicilian cuisine. But be patient if I declare my indissoluble love for my favorite salami: mortadella. As soon as they were taken out of the oven I let them cool down and, as you can see from the video, I stuffed a mafalda with a screaming IGP Bologna. Bread and mortadella literally melted in your mouth.

And if, by misfortune, you should have some mafalde left over, here are 2 nice recipes to recycle it with sure success: bread balls and bread balls with pea sauce.

  • How to make authentic Sicilian durum wheat bread at home.
  • There Mafalda It is one of sizes of Sicilian bread most loved.
  • Here is the recipe and all the secrets for making perfect bread.

Sicilian bread is truly an excellence of regional cuisine. The formats are practically infinite and contain all the ancient wisdom of tradition. To pay homage to that tradition, today we want to suggest the recipe for Mafalda, presented by Fulvio Marino during the broadcast It is always noon by Rai1. Making this durum wheat bread at home will be simple, following all the instructions and watching the video. It is said that the Mafalda has this name in honor of Mafalda di Savoia, daughter of King Vittorio Emanuele III. Let's see immediately what are the secrets of this recipe.

The Mafalda recipe uses the durum wheat flour, which requires special processing, but is richer in carotenoids and has a more interesting taste. The first step is a process known as & # 8220autolysis & # 8221, which does not immediately include the yeast. It is a pre-mixture of water and flour, which, especially in the presence of durum wheat, makes gluten more extensible. Since it will be necessary to create a very precise shape, it is necessary to make the dough elastic. Durum wheat absorbs a lot of water, but slowly. At the beginning, therefore, your dough will seem slightly hydrated. Just knead it, however, to see that it becomes workable immediately: give it the right amount of time. It's not over yet: let's move on.

There leavening it also takes place in the fridge: this step in the fridge makes the dough tonic and workable. You will decide the sizes. The most important step is the one in which the shape is given: a serpentine is created, which is covered with the last part of the dough. There recipe of the Mafalda it ends by wetting the surface with water and passing it in the sesame seeds. Before going into the oven at 250 ° C, another happens leavening. This is just a small summary: here are the ingredients and the recipe step by step.

Video: SICILIAN BREAD LA MAFALDA (December 2021).