If there’s one type of food that Maltese people abroad miss when they think of home, it’s Maltese bread.
Traditionally baked Ħobż tal-Malti has a hard and crunchy crust on the outside and soft and fluffy white bread from the inside, and tastes nothing like a regular loaf of sliced white bread you might be used to from your local supermarket.
This big (or smaller – it comes in different sizes) round loaf of bread is usually bought whole or sliced and is sometimes the star carbohydrate of a dish and other times the mop that helps you get the last bits of that thick, delicious Maltese stew you just can’t get enough of.
In fact, it’s served with most meals that allow for ‘mopping’ at the dinner table and is often served in local restaurants to accompany your meal as well.
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