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Ħobż tal-Malti, Malta

Maltese bread, a staple in Malta's culinary heritage, has a rich and diverse background. Dating back centuries, its origins can be traced to the Arab influence on the island during the Middle Ages. This influence introduced techniques such as wood-fired ovens and the use of local grains like wheat and barley. Over time, these methods were adapted and refined by the Maltese people, resulting in the unique characteristics of Maltese bread.

The traditional Maltese loaf, known as "Ħobż tal-Malti," is characterized by its rustic appearance, hearty texture, and distinct flavour. It is typically round with a golden crust and a soft interior, perfect for dipping in soups or sopping up sauces. Beyond its culinary significance, Maltese bread holds cultural importance, symbolizing community, and tradition. Families often gather around the table to share freshly baked loaves, fostering bonds and connections.

Today, Maltese bread continues to be a beloved part of daily life on the island, enjoyed by locals and visitors alike.

Maltese Bread



  • 500g strong bread flour
  • 10g salt
  • 7g instant yeast
  • 300ml lukewarm water
  • Cornmeal or semolina (for dusting)

A wide variety of quality ingredients for our recipes are available from Arkadia supermarkets in Malta and Gozo, including Arkadia FoodExpress Swatar and Arkadia Food Market Valletta.


1. In a large mixing bowl, combine the flour and salt. Make a well in the centre and add the yeast.

2. Gradually pour in the lukewarm water while mixing with your hand or a wooden spoon until a dough forms.

3. Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until it becomes smooth and elastic.

4. Place the dough back into the mixing bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1 to 1.5 hours, or until doubled in size.

5. Preheat your oven to 220°C. Place a baking stone or a baking sheet in the oven to heat up.

6. Punch down the risen dough and shape it into a round loaf. Dust the bottom with cornmeal or semolina to prevent sticking.

7. Place the loaf onto the preheated baking stone or baking sheet and make a few slashes on top with a sharp knife.

8. Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

9. Let the bread cool on a wire rack before slicing and serving and enjoy your homemade Maltese bread!

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