Links:
Website: https://sangeorgi.com/ToastTime
Recipe: https://sangeorgi.com/ToastTime/2024/07/20/week-29-hobz-tal-malti
52 Week Calendar: https://sangeorgi.com/ToastTime/calendar/
The story of Ħobż tal-Malti, or Maltese bread, stretches back centuries, all the way to the Phoenicians who likely brought the first floury inspiration to the islands. Over time, the recipe evolved like a well-told folktale, incorporating influences from the Knights of St. John who introduced wheat flour and yeast, and the Italian bakers who waltzed in with new techniques.
But the heart of Ħobż tal-Malti lies in the sourdough starter, a secret whispered down generations like a cherished family heirloom. This magical concoction, called ħmira, lends a tangy soul to the bread, a soul that awakens in the wood-fired ovens of traditional bakeries. The result? Rounds of crusty perfection, boasting a shatter that yields to a light, airy interior.
Ħobż tal-Malti is the foundation for the iconic Ħobż biż-żejt, a flavor fiesta where the bread transforms into a canvas. Imagine this: sunshine-ripe tomatoes rubbed into the warm crust, a drizzle of the finest olive oil, and then a symphony of toppings – tuna for richness, capers for a salty pop, and dollops of the local ġbejna cheese, adding a creamy counterpoint. Every bite is a celebration of Maltese flavors.
While some have expressed worry the art of making true Ħobż tal-Malti is fading, a single encounter with this rustic masterpiece is guaranteed to spark a love affair that will stand the test of time.